Preparation / Directions:
Sift one cup of flour into the hot milk and beat until smooth, then allow to
cool. Dissolve the yeast in the lukewarm milk, add to the flour mixture,
and
set aside for about half an hour. Mix the egg yolks and sugar with the
vanilla and rind, and add to the dough. Add the remaining flour and the
butter and knead. Allow to rise until double in bulk (about 45 minutes).
Roll out on a floured board to a thickness of 1/2 inch, and cut into rounds.
Put a teaspoon of jam in the center of one round, and cover it with another
round. Press the edges together and allow to rise again
in a warm place. Fry in hot oil, drain, and dust with icing sugar.
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