This is another unique creation by Ema. Not only does no one ever make ozni-haman with yeast dough anymore, but this size you can't get anywhere else but in a Shelef Purim meal... (and again - don't eat before a drug test...)
|1/3 cup||margarine or butter|
|30 g||fresh yeast|
|flour as needed|
|1/2 Kg||ground poppy seeds|
|1 cup||water or milk|
Preparation:For Dough (recipe same as dairy yeast dough):
- Warm milk in pan or microwave.
- Add margerine and sugar - mix to dissolve.
- Add eggs and vanill. Mix well.
- Dilute yeast in warm water. Add to lukewarm mixture.
- Add flour to form soft dough.
- Cover with some flour.
- Put towel on top and let rise to double size.
- Kneed on floured surface and use for whatever you want to make.
- In a heavy pot, mix the poppy seeds, honey, sugar and water.
- Cook stirring occasionally until thick. Approximately 10 minutes.
- Remove from fire, and add the vanilla. Let filling cool.
- Roll out dough on a floured surface to form a large circle.
- Spoon filling into the middle of the circle.
- Fold up the sides to form a triangle. Pinch closed well.
- After shaping, and filling, transfer to a pan and let rise again (just a little).
- Make the egg wash: beat an egg with a spoon of water.
- Using a pastry brush (or fingers) brush on top.
- Sprinkle with sugar to form glaze.
- Bake medium hot oven till ready.