0: Fillings: 1/2 - 3/4 c apricot jam or marmalade 1/4 - 1/3 c canned fruit filling or preserves 1/2 - 3/4 c nut streusel 1/2 - 3/4 c cheese filling 1
1: Place first 5 ingredients inside the bread pan
2: Add water
3: Close cover and place dry yeast into the yeast holder
4: SELECT: BASIC DOUGH MODE
5: Press start
6: (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2
7: Place dough in greased bowl
8: Cover
9: Rest the dough in fridge for 30 minutes
10: 3
11: Roll 5 oz of chilled butter between two sheets of waxed paper into a 8 x 7 inch rectangle
12: Place back in the refrigerator
13: Chill at least 1 hour
14: 4
15: Roll out the dough on a lightly floured surface into a 10 x 10 1/2 inches rectangle
16: 5
17: Place the rolled out butter over two-thirds of the dough
18: Fold the third without butter over the center third
19: 6
20: Fold the remaining third on top
21: Seal edges
22: Rest the dough in the refrigerator for 20 to 30 minutes
23: 7
24: Place the dough at right angles to the previous position in #5
25: Roll out into 10 x 10 1/2 inches
26: Fold into thirds
27: Wrap and place into refrigerator for 20 to 30 minutes
28: Fold and roll three times more
29: Wrap and chill after each rolling
30: After the final folding, chill several hours or overnight
31: 8
32: Roll out the dough into 10 x 10 1/2 inches
33: Cut into 6 squares
34: Roll each out into about 7 inch square
35: 9
36: Place the filling of your choice in the center of each square
37: Brush the four corners lightly with water to help them seal when pressed together
38: 10
39: Fold opposite corners over the center
40: Press down firmly to seal together
41: Then fold the other two corners over the center and press all four corners tightly together
42: 11
43: Place on greased baking pan
44: Spray water on top
45: 12
46: Proof, brush with beaten egg and bake in 357 deg
47: oven for 10 to 15 minutes or until golden brown
48: Elaine's NOTE
49:
50:
51: do I have a prune filling
52:
53:
54: you bet I do; it's coming next
55: