1 envelope active dry yeast
1/4 c. lukewarm water
1/2 c. sugar
1/4 c. soft butter
1 tsp. salt
1 c. milk, scalded
2 lg. eggs, slightly beaten
5 c. all-purpose flour, sifted
Poppy Seed Filling
1 lg. egg yolk
1 to 2 tbsp. water

Dissolve yeast in lukewarm water. Stir in 1 tablespoon of the sugar. Combine remaining sugar with butter, salt and scalded milk. Stir until ingredients are blended. When lukewarm, stir in yeast. Add eggs and about 2 cups of the flour. Beat batter until smooth. Blend in all but 2 tablespoons of the remaining flour. Knead on board, working in remaining 2 tablespoons flour. Place dough in large greased mixing bowl, turning it over to grease top. Cover and let stand in warm place (80 to 85 degrees) for 2 hours or until doubled in bulk. Punch down dough, cover and let rest 10 minutes. Roll out 1/8 inch thick on a lightly floured board. Cut into 4 inch circles. Place a scant tablespoon of filling in the center of each. Moisten edges with a little water. Bring edges on 2 sides of circle firmly together over filling leaving about 1/3 of the circle open, forming a cornucopia. Then fold over the flap to meet the first 2 edges and pinch these edges firmly together, forming a three-cornered triangle. Brush with egg yolk mixed with water. Bake in a preheated moderate oven (350 degrees) 20 to 25 minutes or until brown.

Makes 2 1/2 dozen Hamantaschen.

POPPY SEED FILLING:

1 c. poppy seed
1/2 c. water or milk
1/4 c. honey
2 tbsp. sugar
1/8 tsp. salt
1 tsp. fresh lemon juice
1 lg. egg, slightly beaten

Combine first 5 ingredients in a saucepan. Cook over moderate heat until thick, stirring constantly, about 10 minutes. Add lemon juice. Add a little of the hot mixture to the beaten egg and then stir into the remaining poppy seed mixture. Cool thoroughly before using.

Makes sufficient filling for 2 1/2 dozen Hamanfaschen.