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BEIGLI OR
KINDLI
SOURCE: The Jewish Holiday Kitchen by Joan
Nathan 1988 p. 224 Schocken Books NY ISBN
0-8052-0900-X |
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Yield: 36
servings |
- 2 pounds
unbleached all-purpose flour
- 2 whole
eggs
- 3 egg
yolks
- 1 cup
unsalted butter or pareve margarine
- 2
tablespoons dry yeast
- 4
tablespoons water
- 1 3/4
cups potatoes (still warm), peeled and
boiled
- 1 cup
sugar
- Dash
salt
- 1
teaspoon
vanilla
- Rind of
1 lemon
- 2
tablespoons white wine (up to 3 tbsp)
POPPY-SEED
FILLING:
- 1 pound
sugar
- 1/2 cup
water
- 1 pound
poppy seeds
- 2 egg
whites
- 1
teaspoon vanilla
- Rind and
juice of 1 lemon
- Rind and
juice of 1 orange
- 2
tablespoons rum
- 4 ounces
raisins
- 2 ounces
figs, chopped
- Cinnamon
to taste
- 2 cups
apricot or raspberry jam
- 1/2 cup
unsalted butter or pareve margarine
NUT FILLING:
-
2 cups
walnuts, ground
-
1 3/4 cups
sugar
-
1 teaspoon
vanilla
-
Rind and
juice of 1 lemon
-
Rind and
juice of 1 orange
-
2
tablespoons rum
-
1/2 cup
raisins
-
4 figs,
chopped
-
1 teaspoon
cinnamon, or to taste
-
1 cup orange
marmalade or apricot jam
-
2 large egg
whites
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1. Place the
flour in a large bowl and make a well in the
center.
2. Put the whole eggs plus 1 egg yolk into
the center and blend with your fingers.
3. Add the softened butter or margarine and
knead together.
4. Dissolve the yeast in the warm water and
then add to the potatoes. The warm potatoes
will help to activate the yeast. Puree the
potatoes and add to the flour mixture.
5. Add the sugar, salt, vanilla, lemon rind
and enough wine to bind the ingredients
together. Knead well until a firm, smooth
dough is achieved. (You can divide the dough
and work it in the food processor.)
6. Divide into 6 round balls and let stand,
covered, while you make the filling, about
45 minutes. Preheat the oven to 325 degrees
F.
7. When the filling (see below) is ready,
punch the dough and divide each ball of
dough again into 6 or 7 round balls. Or
proceed, if you prefer, with the large
rolls, which can be sliced into small
individual pieces.
8. If you are making small cookies, roll the
dough out and cut circles 3- inches in
diameter. Then put 1- 1/2 tbsp filling in a
line down the center, leaving a 1/2- inch
border.
9. Fold the top and bottom of the circle
over to cover the ends of the filling. Then
take the left side and fold over 2/3 of the
dough to cover the line of the filling. Fold
the right side over to the left edge. Press
the sides together at the center and edges,
as if you were tucking a baby into his
blanket. Place on an ungreased cookie sheet.
Brush with remaining 2 egg yolks.
10. To make a large kindli, take one of the
original 6 balls and roll out the dough into
a circle about 7- inches in diameter. Smear
with the filling. Fold the top and bottom
over into 1- inch flaps. Then roll from one
side like a jelly roll. Pinch down the
edges. Brush with the egg yolks and place on
an ungreased cookie sheet.
11. Bake about 30 to 45 minutes, until
golden brown. Halfway through cooking, it is
a good idea to brush more egg yolk on the
kindli to achieve a lovely glazed effect.
Makes 6 large or 36 small kindli.
*The following two fillings will EACH make
enough for the entire dough recipe.
POPPY-SEED FILLING: 1. Combine the sugar and
water and simmer while stirring over low
heat.
2. Grind the poppy seeds in a food processor
or blender. Add to the sugar mixture.
3. Add the egg whites, vanilla, lemon and
orange rinds and juices, rum, raisins, figs,
and cinnamon. Simmer over low heat for about
5 minutes. Add the jam and butter, and
continue simmering until the butter is
melted and all the ingredients are combined.
Use as is, or put in the refrigerator for a
few minutes until the filling becomes a bit
firmer.
NUT FILLING: Combine all ingredients and mix
well. Refrigerate.
"These yeast dough cookies, served by
Hungarian and German Jews at Purim, resemble
little children wrapped in blankets- thus
the name kindli. They can also be shaped
like 3 corner hats or hamantaschen. The
poppy- seed filling included jam, lemon,
orange, rum and sugar rather than the
traditional Polish and Russian honey. Wine
and rum are especially appropriate
ingredients at Purim, since this is the one
holiday where drinking to excess is
encouraged." (Joan Nathan) |
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Jewish Holidays --
Purim |
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