---------- Recipe via Meal-Master (tm) v8.04
  Categories: Ethnic, Cookies, Breads
       Yield: 6 servings
       1 pk Yeast
     1/2 c  Sugar
       1 c  Milk, scalded
     1/2 c  Butter
     1/2 ts Salt
       1 ts Vanilla
       4 ea Eggs, well beaten
       4 c  Flour
       2 c  Water
       1 c  Sugar
       1 c  Poppy seed, ground
     1/2 ts Cinnamon
       1 x  Grated rind of 1 lemon
        Add yeast and 1 teaspoon of sugar to 1/4 cup of
   the scalded milk cooled to lukewarm. Set aside to
   cool. To the rest of the hot milk add the butter,
   sugar, salt and vanilla and stir until the butter has
   melted. Cool. Add the beaten eggs and then stir in the
   yeast. Sift flour and add gradually, using only enough
   to knead the dough until it is smooth and elastic.
   Cover and allow to rise until double in bulk. Roll out
   on a floured board until quite thin; cut into
   triangles, spread with poppys seed filling (see recipe
   below) and shape into cresents by rolling them from
   the straight end toward the point. Brush with beaten
   egg yolk to which 1 tablespoon of cold water has been
   added and sprinkle with sugar and chopped nuts. Let
   rise until doubled in bulk and then bake in a hot oven
   400-F about 20 minutes or until brown.
        Filling: Boil the water with the sugar until
   syrupy, add the ground poppy seeds, cinnamon and lemon
   rind. Mix well and allow to cool.