* 1 envelope active dry yeast
* ½ tsp sugar
* ½ cup warm water (110 to 115 degrees F.)
* 1 cup all-purpose flour
* 2 eggs (graded large)
* 2 tsp salt
* 2 tbsp melted shortening or oil
* ¾ cup warm milk or pareve milk
* ¹\³ cup sugar
* 3½ to 4 cups all-purpose flour
* 1 egg (graded large), beaten
In a large mixing bowl, proof the yeast and sugar in the warm water for about 5 minutes. Beat in the cup of flour. Set aside to rise for 30 minutes in a warm draft-free place. Beat in the eggs, salt, shortening or oil, warm milk, sugar, and 3½ cups of the flour. Knead for 5 minutes/ Place the dough in a large bowl that has been lightly coated with oil. cover and set in a warm draft-free place to rise for 1½ hours, until the dough is doubled in bulk. Punch down the dough and knead, adding a bit more flour if necessary.
Transfer the dough to a well-floured board and roll out to ¼-inch thickness. Cut into 3-inch rounds. Place a tablespoon of filling on each and top with a tiny bit of honey. Fold up the edges of each dough round to form an equilateral triangle. Pinch together the ends to seal. Place on greased baking sheets and allow to rise for at least 1 hour, until very light. When risen, preheat the oven to 400 degrees F. Brush with the beaten egg and bake for 20 minutes, until lightly browned. cool on wire racks.