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Danish Pastry
Wiener Kringle

3 pkg. active dry yeast
3/4 c. warm (not hot) water
2 eggs
7 Tbsp granulated sugar
1/2 tsp ground cardamom
1-1/4 c milk
6 c. sifted enriched all purpose flour
3/4 lb. butter or margarine
1-1/2 c. jam or seedless raisins or 3 c. almond paste
About 3/4 c. crushed lump sugar
About 3/4 c. chopped nuts

Sprinkle dry yeast on water, stir until dissolved. In large bowl,
beat eggs with hand beater until foamy, set aside 2 Tbsp., Add
sugar to eggs, beat until thick. Stir in yeast, cardamom and milk.
Then stir in 5 c. flour, mixing with hands, if necessary. On large
floured board, roll out dough into 18 X 12 inch rectangle. With
knife or cheesecutter, cut 1/4 lb of butter into thin slices, place
on half of dough, fold other half on top. Using palms of hands,
firmly press down on dough, turning it on board as necessary, until
another rectangle is formed. Repeat with second 1/4 lb of butter,
then repeat again with last 1/4 lb of butter. Now, sprinkling
board and hands with flour as necessary, continue folding and
pressing dough with hands until all the butter has been worked in
and no specks of yellow are showing. (This is easier if, every
now and then, you roll out dough with rolling pin into a large
rectangle, fold in quarters, and press out again.)

Now divide dough into thirds. Gently pull one third into a rope
about 34 inches long. On greased 17 X 14 inch cookie sheet, place
rope in circle, with ends 2 inches apart. With palm of hand,
flatten dough to form collar about 4 inches wide. Down center of
collar, spoon 1/2 c. jam or raisins, or spread 1 c. almond paste.
Pull one edge of collar up over jam, moisten with water, pull other
edge up on top, press gently to seal.

Carefully form collar into pretzel shape. Make 2 more "pretzels"
with rest of dough. Brush top of each with reserved beaten egg,
sprinkle with crushed sugar and nuts, press into dough. Let rise
in warm place (80 to 85 F) until double in bulk. Bake at 425 F 20
minutes, or until brown. Brush with melted butter, cool on cake


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