=== DOUGH ===
1 Envelope Active dry yeast -;
-(1/4 oz)
2 tb Warm water
1/2 c Butter or margarine
3 c Sifted flour
2 tb Sugar
3 Eggs; slightly beaten
=== FILLING ===
1/2 c Butter or margarine
1/2 c Sugar
1 ts Ground cardamom
1/2 ts Ground cinnamon
1/4 c Raisins or currants
DOUGH: Sprinkle yeast into warm water in small bowl; stir until
dissolved. Cut butter into flour and sugar in large bowl with pastry
blender or fingers until mixture is crumbly. Make well in center of
dry ingredients. Put eggs and yeast mixture in indentation and stir
with wooden spoon until wet ingredients are incorporated and dough
holds together. Knead several times until dough is smooth and satiny.
Set dough aside to rest 10 minutes. FILLING: Beat butter and sugar in
small bowl until light and fluffy; beat in cardamom, cinnamon and
raisins. Press 2/3 of dough onto bottom and about 1 inch up sides of
9-inch buttered springform pan. Spread filling evenly over dough. On
lightly floured surface, roll remaining 1/3 of dough into about 13
strips about as thick as a little finger. Arrange lattice-fashion on
top of filling, pressing firmly to dough at edge. Cover pan with
towel or wax paper. Let rise in warm place, away from draft, until
doubled in bulk, 1 to 1-1/2 hours. Bake at 350 degrees until golden
brown, about 40 minutes. Remove from oven. Remove side of springform
pan and cool bread on wire rack. Serve warm. Yields 8 servings.
Each serving: 467 calories; 260 mg sodium; 142 mg cholesterol; 25
grams fat; 53 grams carbohydrates; 8 grams protein; 0.22 gram fiber
Yields
8 servings