JAMBOS
1/4 cup lukewarm water
1/2 teaspoon sugar
1 package active dry yeast
1 cup sour cream
2 tablespoons butter
1/2 cup sugar
1/4 teaspoon baking soda
1 teaspoon salt
1 egg
2 1/2 cups flour
Jam
Dissolve sugar in 1/4 cup lukewarm water. Sprinkle yeast over liquid. Let stand 10 minutes.
In a saucepan bring sour cream to a boil. Take off heat and add butter, sugar, baking soda and salt. Stir to dissolve. Let cool to lukewarm.
Add egg to sour cream mixture and mix, then add yeast mixture and flour. Let dough stand for about 15 minutes.
Form into an oblong shape and cut into 30 equal-size pieces. Roll each piece out 3 inches in diameter. Place 1 to 1 1/2 teaspoon jam in the center. Fold dough over jam and press side together with a fork. Let rise for 1 hour in a warm place.
Bake at 400 degrees F about fifteen minutes, or until golden.
Makes 30
Source: The Hutterite Community Cookbook: Germans from Russian Heritage Collection by Samuel Hofer
1/4 cup lukewarm water
1/2 teaspoon sugar
1 package active dry yeast
1 cup sour cream
2 tablespoons butter
1/2 cup sugar
1/4 teaspoon baking soda
1 teaspoon salt
1 egg
2 1/2 cups flour
Jam
Dissolve sugar in 1/4 cup lukewarm water. Sprinkle yeast over liquid. Let stand 10 minutes.
In a saucepan bring sour cream to a boil. Take off heat and add butter, sugar, baking soda and salt. Stir to dissolve. Let cool to lukewarm.
Add egg to sour cream mixture and mix, then add yeast mixture and flour. Let dough stand for about 15 minutes.
Form into an oblong shape and cut into 30 equal-size pieces. Roll each piece out 3 inches in diameter. Place 1 to 1 1/2 teaspoon jam in the center. Fold dough over jam and press side together with a fork. Let rise for 1 hour in a warm place.
Bake at 400 degrees F about fifteen minutes, or until golden.
Makes 30
Source: The Hutterite Community Cookbook: Germans from Russian Heritage Collection by Samuel Hofer
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