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INGREDIENTS:

Dough: 

          4 cups flour 
          1 yeast cake 
          2 cups milk 
          3/4 cup sugar 
          1 cup butter 
          Pinch of salt 

Filling (Koritz): 

          1/2 cup butter 
          1 cup flour 
          1/4 cup chopped raisins (optional)
          1/4 cup chopped nuts optional) 
          1/4 cup sugar (optional) 
          Cinnamon to taste (optional) 

Soften yeast in one cup of milk, melt the sugar in the 
other cup of milk, then combine the two. Add melted 
butter, saving two tablespoons to use in brushing the dough. 
Gradually add the flour and salt to the liquid 
and when all of it is absorbed, knead well. It should 
be a soft dough.
Cover and let it rise. 

When dough has doubled in size, divide it into six 
portions. Take one portion at a time and roll out to 
thickness of 1/4" or less. Brush the entire open 
dough with melted butter. Then fold the dough to 
a square 5" x 5". Place some koritz in the center 
of this square and bring over opposite corners of 
the square to cover the koritz. Then roll out the dough 
to the size of a small pie. Brush with eggs, and design 
on top of dough with a fork or some other gadget. 
Let this rise again, then bake in a moderate 
oven (350 degrees) until browned. 

Koritz: Melt your butter and blend in the cup of flour, 
on low flame, and keep stirring until the flour and 
butter are well blended and the color of the koritz 
is pink. Stir in other desired ingredients. 

 

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