Kindli (Hungarian Cookie For Purim)

Ingredients

• •2 pounds unbleached flour
• •1 3/4 cups potatoes, peeled and boiled
• •2 eggs, still warm
• •3 egg yolks
• •1 cup sugar
• •1 1/2 cups unsalted butter
• •1 teaspoon salt
• •1 tablespoon vanilla
• •2 tablespoons dry yeast
• •1 lemon rind
• •4 tablespoons lukewarm water
• •2 tablespoons white wine
• •1 pound sugar
• •2 tablespoons rum
• •1/2 cup water
• •4 ounces raisings
• •1 pound poppy seeds
• •2 ounces figs, chopped
• •2 egg whites
• •Cinnamon to taste
• •1 tablespoon vanilla
• •2 cups apricot or raspberry jam
• •Juice of 1 lemon
• •1/2 cup unsalted butter
• •1 rind and juice of 1 orange
• •Nut Filling:
• •2 cups walnuts, ground
• •1 tablespoon cinnamon
• •1 3/4 cups sugar
• •1 cup orange or apricot marmalade
• •1 tablespoon vanilla
• •1 rind and juice of 1 lemon
• •1/2 cup unsalted butter
• •1 rind and juice of 1 orange
• •2 tablespoons rum
• •1/2 cup raisins
• •2 large egg whites
• •4 figs, chopped

Directions

1. 1Place 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.
2. 2Add the softened butter or margarine and knead together. Dissolve the yeast in the warm water and then add to the potatoes.
3. 3The warm potatoes will help to activate the yeast.
4. 4Puree the potatoes and add to the flour mixture. Add the sugar, salt, vanilla, lemon rind, and enough wine to bind the ingredients together.
5. 5Knead well until a hard, smooth dough is achieved. Divide into round balls and let stand, covered, while you make the filling, about 45 minutes.
6. 6Preheat oven to 325 degrees Fahrenheit. When the filling is ready, punch the dough and divide each ball of dough again into 6 or 7 round balls.
7. 7Roll the dough out and cut circles 3 inches in diameter. Put 1 1/2 tablespoons 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 filling.
8. 8Fold 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.
9. 9Place 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 about 7 inches in diameter. Smear with the filling. Fold the top and bottom over into 1 inch flaps. Then roll from one side like a jellyroll.
10. 10Pinch down the edges. Brush with the egg yolks and place on an ungreased cookie sheet. Bake about 30 to 45 minutes (depending upon the size of the kindli), until golden brown.
11. 11Halfway through cooking, it is a good idea to brush more egg yolk on the kindli to achieve a lovely glazed effect.
12. 12To make the poppy seed filling, combine the sugar and water and simmer while stirring over a low heat.
13. 13Grind the poppy seeds in a food processor or blender. Add to sugar mixture. Add egg whites, vanilla, rinds and juices, rum, raisins, figs, and cinnamon. Simmer for about 5 minutes.
14. 14Add the jam and butter, and simmer until the butter is melted and all ingredients are combined. For firmer filling, place in refrigerator for a few minutes.
15. 15To make the nut filling, combine all the above ingredients and mix well.