| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Danish | 1 | Servings | |
INGREDIENTS
| 3 | c | Flour |
| 3 | tb | Sugar |
| 1/2 | ts | Salt |
| 1 | c | Butter |
| 1 | pk | Dry yeast |
| 1/2 | c | Cream – half and half |
| 2 | Eggs |
INSTRUCTIONS
Mix dry ingredients and cut in butter as for pastry. Dissolve yeast in warm cream. Add beaten eggs and yeast to dry ingredients: mix well and place dough in bowl. Cover with wax paper and leave in fridge overnight. Next day, divide dough in 5 parts. Roll dough in circle(as for pie crust) Spread with soft butter: Sprinkle with sugar and cinnamon. Cut in 8 pie shaped wedges. Fill each wedge with raisins and nuts. Roll each piece from edge to center. Dip in sugar and cinnamon. Place on cookie sheet. Let rise for 1 hour. Bake a 375 for 15 minutes Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Marge McInnes <mcinnes@islandnet.com> on Tue, 14 Jan 1997.
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