Instructions: Combine scalded milk, sugar, salt, and butter and cool to lukewarm.

In a large bowl dissolve yeast and lukewarm water.

Stir in almond extract and beaten eggs.

Add lukewarm mixture to yeast and then add egg mixture.

GRADUALLY add flour.place dough in a GREASED 9 x 13-inch pan.

Chill in refrigerator, covered, for 1 to 2 hours.

Turn chilled dough onto a floured board.

Roll to 12 x 16.

Spread 1/3 cup butter over 2/3 of dough.

Fold UNSPREAD portion over 1/2 of the remaining dough.

Fold over remaining third.

REPEAT this procedure TWICE more rolling to 12 x 16-inches each time.

Return dough to refrigerator and chill OVERNIGHT!

When ready to bake:
Divide dough IN HALF. Roll to 14 x 9 - inches.

Cut into STRIPS, with a pastry cutter, 14"x 3/4". Twist and form each strip into a roll or circle, building up sides, placing on a greased cookie sheet.

Fill shells with apple, cherry, or blueberry filling.

Combine sugar and cinnamon and sprinkle over pastries.

COVER and let rise in warm place, until doubled.

Bake @ 375-degrees for 12 minutes.

Makes 24 to 30.

NOTES:
This take 2 days to make. This is definitely worth the time! ! ! .

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