4 c. flour
1 c. lard (or Crisco)
1 tsp. salt
1 c. milk
1 cake yeast
3 tbsp. sugar
3 beaten egg yolks (save egg whites)
4 tbsp. brown sugar
1/2 c. chopped nuts
Maple Flavoring (opt.)

Combine flour, lard and salt and work like pie dough, leave lumps. Scald the 1 cup milk; cool. Add 1 cake yeast, 3 tablespoons sugar and 3 beaten egg yolks. Put this into the flour mixture with hands. Store in refrigerator at least 4 hours or overnight.

Divide dough into 2 parts. Roll out into a rectangle. Spread with soft butter. Beat 3 egg whites until stiff. Add 4 tablespoons brown sugar gradually to egg whites and 1/2 cup of finely chopped nuts (maple flavoring if desired). Spread mixture on the 2 rectangles. Fold end over 1/2" on top and bottom of rectangles. Fold sides to middle (overlap) and pat together. Let stand for 2 hours, varies. Bake for 22 to 25 minutes at 375 degrees. Cool. Frost with powdered sugar and cream (or milk) mixture.