-
1
cream sugar, shortening, salt, and eggs.
-
2
Dissolve yeast in water and add to creamed mixture.
-
3
Add 1 1/2 cups of flour to yeast mixture.
-
4
Beat on low speed with electric mixer.
-
5
Stir in remaining flour completely until smooth and a ball is formed.
-
6
Dough will be yellow because of the eggs.
-
7
Let rise in warm place for 1 -2 hours until double.
-
8
Make filling:.
-
9
For raisin nut filling
-
10
Use a large bowl and mix nuts and raisins with your hands:.
-
11
Add 16oz jar of honey and 2 cups sugar and mix with a mixing spoon.
-
12
For prune/apricot filling:.
-
13
add water to cover and simmer for 30 minutes til tender.
-
14
Drain water; chop fruit, add 1/4 teaspoons allspice; 1/2 cup sugar; 1 tablespoons lemon juice; 1 tablespoons lemon zest.
-
15
Mix well.
-
16
Stir dough well and turn out onto floured board and roll into a rectangle.
-
17
Place filling at one and roll to other end, not too tight.
-
18
Place on greased baking sheet and let rise 30 minutes, then brush top with sugar water solution.
-
19
Bake at 375 degrees (350 if using a glass baking dish) for 30 minutes or until brown .
-
20
Brush with melted butter and dust lightly with confectioners' sugar.
