Recipe Ingredients:

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
2 tablespoons white wine (up to 3 tbsp)

Preparation:

Cooking Direction:

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.

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.

Place the flour in a large bowl and make a well in the center.  Put the whole eggs plus 1 egg yolk into the center and blend with your fingers.  Add the softened butter or margarine and knead together.  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.  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.)  Divide into 6 round balls and let stand, covered, while you make the filling, about 45 minutes. Preheat the oven to 325 degrees F.  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.  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.  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.  To make a large kindli, take one of the original 6 balls and roll out the dough into a circle about 7- inches in diamter. 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.  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.

Poppy-Seed Filling:

Combine the sugar and water and simmer while stirring over low heat.
Grind the poppy seeds in a food processor or blender. Add to the sugar mixture.
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.

Combine all ingredients and mix well. Refrigerate.

Máktöltelék:

26 dkg cukorból 2,5 dl vízzel szirupot főzünk, amellyel leforrázzuk a mákot, majd hozzákeverünk 5 dkg megtisztított mazsolát, kevés reszelt citromhéjat (esetleg 1-2 hámozott, reszelt almát, ettől lazább lesz a töltelék).

Diótöltelék:

22 dkg cukorból 2 dl vízzel szirupot főzünk és az őrölt dióra öntjük. Hozzáadjuk a megtisztított mazsolát, reszelt citromhéjat, és 4 dkg zsemlemorzsát, vagy búzacsírát.
Enjoy! 

Makes 6 large or 36 small kindli.