Instructions: Soften the yeast in the water for 5 minutes, then add to the milk. Stir in 2 cups of the flour, the sugar and salt. Add one egg at a time, beating after each addition. Beat in the butter and remaining flour. Knead for a few minutes, then place in a bowl; cover with a towel and let rise in a warm place until doubled in bulk. Punch down and knead on a lightly floured board for 5 minutes. Divide the dough in half and roll out to 1/4-inch thickness. Cut into 4-inch squares. Place a heaping tablespoon of filling on each and fold dough over into a triangle, sealing the edges. Let rise until doubled in bulk and brush with beaten egg yolk.

Bake in a 375 degree oven 25 minutes or until browned.

Makes about 3 1/2 dozen.

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