Instructions: Dissolve yeast in 1/4 cup milk. Melt 1/6 stick butter in remaining 1/4 cup milk. Sift flour, sugar and salt together. Make a well in center and add all other ingredients, including eggs (except preserves & nuts). Beat well and turn onto lightly floured surface. Cover and let rest for 10 minutes.

Knead lightly; then roll to 1/4-inch thickness and spread with 1/3 stick room temperature butter. Fold to 3 thicknesses (both sides over the middle 1/3). Roll a third time; spread with butter and fold again. Put on cookie sheet and cover with wax paper and towels and refrigerate overnight. The next day; cut in half and roll each piece to 1/8-inch thickness. Spread the center two thirds with apricot preserves. Bring the sides to meet in the center and bake at 400 degrees for 12 to 15 minutes or until nicely browned. Ice with powdered sugar frosting if desired. Chopped nuts may be sprinkled on top, if desired.

Suzi Zook

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