Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Flour |
| 3 tablespoons | Sugar |
| ½ teaspoon | Salt |
| 1 cup | Butter |
| 1 pack | Dry yeast |
| ½ cup | Cream - half and half |
| 2 \N | Eggs |
Mix dry ingredients and cut in butter as for pastry. Dissolve yeast in warm cream. Add beaten eggs and yeast to dry ingredients: mix well and place dough in bowl. Cover with wax paper and leave in fridge overnight. Next day, divide dough in 5 parts. Roll dough in circle(as for pie crust) Spread with soft butter: Sprinkle with sugar and cinnamon. Cut in 8 pie shaped wedges. Fill each wedge with raisins and nuts. Roll each piece from edge to center. Dip in sugar and cinnamon. Place on cookie sheet. Let rise for 1 hour. Bake a 375 for 15 minutes Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Marge McInnes <mcinnes@...> on Tue, 14 Jan 1997.