INGREDIENTS

INSTRUCTIONS

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 rack.
Marguerite B. Christensen Lodge 84 Newark, New Jersey
(I have no idea who she is.  She is the person who is given credit for the
recipe)

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