1 pk Active dry yeast
1/4 c Warm water; (110-115 degrees
1/2 c Butter or margarine; melted
1 c Milk
1 Egg plus 2 egg yolks
1/4 c Sugar
3/4 ts Salt
1/4 ts Each: ground mace and lemon
3 c All-purpose flour; 3 to 3-1/
Additional melted butter or Poppy seed filling: 3/4 c Poppy seeds
1/2 c Water
1/2 c Milk
1/4 c Raisins
1/2 c Sugar
2 ts Butter or margarine
1/2 ts Vanilla extract
1/4 ts Ground cinnamon
1/4 c Graham cracker crumbs
Confectioner’s sugar glaze – Recipe by: TASTE OF HOME DEC/JAN 1996 see part 2 —–