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1
Cream butter with 1/3 cup flour.
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2
Roll butter mixture between 2 sheets of wax paper to form a 12x6 inch rectangle.
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3
Chill thoroughly.
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4
Dissolve yeast in lukewarm water.
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5
Combine scalded milk, sugar and salt.
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6
Cool mixture to lukewarm.
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7
Add yeast and egg; mix well.
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8
Add 4 cups flour.
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9
Turn out and knead on lightly floured surface until smooth and glossy, about 5 minutes.
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10
Roll dough into a 14 inch square on a lightly floured surface.
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11
Place chilled butter mixture on half the dough.
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12
Fold over other half of dough, sealing edges well with heel of hand.
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13
Roll dough on lightly floured surface into a 20x12 inch rectangle.
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14
Fold in thirds, so that you have three layers.
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15
Roll again into a 20x12 inch rectangle.
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16
Repeat the folding and rolling 2 more times.
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17
Chill 1/2 hour after last rolling.
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18
Roll into a 15x14 inch rectangle; lightly make two lines dividing dough into three equal sections.
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19
On the two outside sections make 7-9 diagonal cuts.
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20
They must be the same on each side.
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21
Mix next 5 ingredients together to make the filling.
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22
Spread filling down the center section; sprinkle with crushed almonds.
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23
Fold the dough strips over filling to make a braid-like bread.
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24
Tuck the last strips under the vanocka.
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25
Place on a cookie sheet and bake in preheated 350 degree oven for 50-60 minutes.
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26
Remove from oven when golden brown.
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27
Mix confectioners' sugar and enough milk to desired consistency.
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28
Spread on warm vanocka.
