| 2 | lb | Unbleached all-purpose flour |
| 2 | | Whole eggs |
| 3 | | Egg yolks |
| 1 | c | Unsalted butter or pareve margarine |
| 2 | tb | Dry yeast |
| 4 | tb | Water |
| 1 3/4 | c | Potatoes (still warm); peeled and boiled |
| 1 | c | Sugar |
| 1 | ds | Salt |
| 1 | ts | Vanilla |
| | Rind of 1 lemon |
| 2 | tb | White wine; (up to 3 tbsp) |
| | POPPY-SEED FILLING |
| 1 | lb | Sugar |
| 1/2 | c | Water |
| 1 | lb | Poppy seeds |
| 2 | | Egg whites |
| 1 | ts | Vanilla |
| | Rind and juice of 1 lemon |
| | Rind and juice of 1 orange |
| 2 | tb | Rum |
| 4 | oz | Raisins |
| 2 | oz | Figs; chopped |
| | Cinnamon to taste |
| 2 | c | Apricot or rasbperry jam |
| 1/2 | c | Unsalted butter or pareve margarine |
| | NUT FILLING |
| 2 | c | Walnuts; ground |
| 1 3/4 | c | Sugar |
| 1 | ts | Vanilla |
| | Rind and juice of 1 lemon |
| | Rind and juice of 1 orange |
| 2 | tb | Rum |
| 1/2 | c | Raisins |
| 4 | | Figs; chopped |
| 1 | ts | Cinnamon; or to taste |
| 1 | c | Orange marmalade or apricot jam |
| 2 | lg | Egg whites |
