INGREDIENTS

INSTRUCTIONS

DOUGH
FILLING
Dough:  stir a pinch of sugar into warm milk and sprinkle in yeast. Let it
stand 50 minutes or so until the top gets frothy.  Stir very easily to pick
up any dry grains on the top. Sift flour and 1/4 cup sugar into a large
bowl.  Melt 4 tablespoons of the butter and cool slightly. Grease a baking
sheet. Gently beat the melted butter, egg and lemon peel into yeast
mixture. Make a hole in the flour, pour yeast mixture into it. Mix to make
a dough. Knead dough on a floured board. Spread dough on baking sheet.
Cover and let rise in warm place until doubled or at least 1 1/2 hours.
Preheat oven to 400f.  Melt remaining butter, mix with remaining sugar and
almonds in a small bowl.  Stir in cold milk; cool.  Spread cooled mixture
of dough after it has risen.  Bake 40 minutes or until top is golden brown.
Watch it very carefully when it gets to finishing time as it burns very
quickly.  Cool on baking sheet and then cut into bars.
Filling: cream butter, powdered sugar and vanilla in a small bowl until
light and fluffy.  Split each bar in half horizontally.  Spread the filling
on one piece on the cut side,  place another piece with cut down on the
filling so topping IS on top.
I found this very time consuming.  I cut the sheet cake horizontally while
it was whole.  Then put on filling, and then put the top on and cut into
bars. Also, butter filling is soft, so cake should be chilled before
cutting into bars if you do it all at one time otherwise the filling
squeezes out as you cut.
Posted to JEWISH-FOOD digest V96 #78
Date: Thu, 14 Nov 1996 21:50:57 -0800
From: sybel@ix.netcom.com (Ruth Donenfeld)

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