2 pkg. dry yeast
1 tsp. salt
1/2 c. sugar
1 c. lukewarm milk
1 tsp. vanilla
1/2 tsp. grated lemon rind
1/2 tsp. cardamom
1/2 c. butter, softened
5 c. flour
3 eggs

FILLING:

Apricot filling (Solo brand)

Mix yeast with 1/4 cup warm water. Add salt, sugar, milk, vanilla, lemon rind and cardamom. Beat in eggs. Add flour to make soft dough, work in soft butter, add the rest of the flour. Knead 10 minutes. Dough should be soft but add more flour if necessary to work dough. Let rise 1 1/2 to 2 hours until doubled. Punch dough down. Divide into 2 equal pieces. Roll into rectangle about 12 x 18 inches. Put 1/2 can Solo brand apricot filling on dough, roll into a log- shape lengthwise and place on greased cookie sheet shaping into a circle. Repeat with second piece of dough. Let rise until doubled again, 45 minutes to 1 1/2 hours.

Bake at 350 degrees for 25 to 35 minutes. Serve with confectioner's sugar glaze.