2 pkg. dry yeast
1/4 c. warm water
1/3 c. sugar
1/2 tsp. salt
1 c. cold milk
4-4 1/2 c. flour
2 eggs
1 c. butter (very cold)

Dissolve yeast in water. Add sugar, salt and milk. Beat in 2 cups of flour. Add eggs and beat well. Stir in enough flour to make soft dough. Cover and refrigerate 15 minutes.

On a lightly floured surface roll dough into a 15 x 18 inch rectangle. Dot with 1/3 cup butter cut into small pieces. Fold 18 inch side into thirds, then 15 inch side into thirds. Wrap in floured foil. Chill 15 minutes more. Repeat procedure twice. Chill 15 minutes longer.

Roll into 17 1/2 x 21 inch rectangle. Cut into 3 1/2 inch squares. Fill with fruit filling or brown sugar/cinnamon. Bring 2 opposite corners together in center and pinch dough together. Let it rise until double in bulk. Bake at 400 degrees for 8 minutes or until golden. Drizzle with powdered sugar glaze.