Directions: |
Directions:Roll butter or margarine out between sheets of waxed paper to 10x6 inch rectangle. Chill. Soften yeast in the warm water. In large mixing bowl, combine the beaten egg, the first 1/4 cup sugar, the salt, and milk. Stir in softened yeast and the flour. MIx well to form a moderately stiff dough. Roll out on floured surface to a 12 inch square. Place chilled butter in center of square. Fold sides of dough over to cover butter, forming a 12x6 inch rectangle; pinch to seal center seam and ends. Cover and let rest 10 minutes. Roll out again to 12-inch square. Fold in thirds. Wrap dough in foil and chill 30 to 60 minutes; repeat rolling, chilling and folding the dough two times more. Cut lengthwise into 3 strips, 12 inches long. Roll first strip out to an 18x4 inch rectangle. Combine the egg and the 1 tbsp. water; brush on rectangle. Sprinkle with 1/3 of the Sweet Filling. Fold to form a 18x2 inch roll; seal edges. Place seam side down, on greased baking sheet, shaping roll into a oval. Seal ends together and flatten with rolling pin or palm of hand to 1/2 inch thickness. Brush surface with remaining egg-water mixture and sprinkle with some of the chopped almonds and some of second 1/4 cup sugar. Repeat with remaining dough and filling to make 2 more ovals. Let rest at room temperature for 30 minutes. Bake in 375º oven for 25 minutes or till golden. Remove to rack; cool.
To Make Sweet Filling: Cream together 1/2 cup butter or margarine and 1 1/2 cups sugar till fluffy. Stir in 1 1/2 cups raisins or 1 1/2 cup chopped pecans. |
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