Dough: 4 cups flour 1 yeast cake 2 cups milk 3/4 cup sugar 1 cup butter Pinch of salt Filling (Koritz): 1/2 cup butter 1 cup flour 1/4 cup chopped raisins (optional) 1/4 cup chopped nuts optional) 1/4 cup sugar (optional) Cinnamon to taste (optional) Soften yeast in one cup of milk, melt the sugar in the other cup of milk, then combine the two. Add melted butter, saving two tablespoons to use in brushing the dough. Gradually add the flour and salt to the liquid and when all of it is absorbed, knead well. It should be a soft dough. Cover and let it rise. When dough has doubled in size, divide it into six portions. Take one portion at a time and roll out to thickness of 1/4" or less. Brush the entire open dough with melted butter. Then fold the dough to a square 5" x 5". Place some koritz in the center of this square and bring over opposite corners of the square to cover the koritz. Then roll out the dough to the size of a small pie. Brush with eggs, and design on top of dough with a fork or some other gadget. Let this rise again, then bake in a moderate oven (350 degrees) until browned. Koritz: Melt your butter and blend in the cup of flour, on low flame, and keep stirring until the flour and butter are well blended and the color of the koritz is pink. Stir in other desired ingredients.
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