Notice the instructions for making homemade fillings in the directions.

Ingredients

 2 packages dry granular yeast

 ½ tsp mace

 ½ tsp nutmeg

 ½ cup lukewarm water

 1 teaspoon sugar

 2 cups milk, scalded and slightly cooled

 ¾ cup sugar

 2 teaspoons salt

 ½ cup oil

 1 tablespoon lemon rind, grated

 2 tablespoons lemon juice

 3 eggs, well beaten

 7 cups flour

STRUESSEL TOPPING

 1 cup sugar

 2 tablespoons butter, softened

 ⅓ cup flour

EGG GLAZE

 1 egg, beaten

 1 tablespoon water

Method

1. Dissolve yeast in lukewarm water with sugar.

2. Combine all ingredients except about 2 cup flour in large mixer bowl and beat well.

3. Add remaining flour by stirring with wooden spoon.

4. Dough is quite soft and not kneaded.

5. Place in large greased container.

6. Cover and refrigerate overnight.

7. To shape: Remove a third of the dough to a floured board, leaving remainder in refrigerator to be shaped later.

8. Pat into rectangular shape about 1/4″ thick and cut into 2″ squares.

9. Working with a few squares at a time, stretch a square slightly and drop a teaspoon of filling in the center.

10. Draw the four corners together at the center. (2 diagonal corners at a time.)

11. Brush top with beaten egg mixture.

12. Sprinkle a small amount of streusel topping on top.

13. Let rise until double in size.

14. Bake at 350 degrees on greased cookie sheet until evenly browned.

Fillings may be purchased in cans, but homemade are more tasty The most common are prune, apricot and poppyseed.

Prune Filling

Precook prunes as for sauce: Pit and stir. Simmer in heavy saucepan, adding sugar and cinnamon to taste. A little lemon juice enhances flavor.

Apricot Filling

Grind dried apricots. Cover with water and simmer until done. Add sugar to taste; lemon juice may be added.

Poppyseed Filling

Grind, cover with milk and simmer in pan for 1/2 hour. Add sugar to taste. Karo syrup may be added for consistency.