Beat well 2 eggs at room temperature. Add 3/4 cup 85 degree water; dissolve 2 packages yeast. Put in refrigerator for about 15 minutes.

Blend with pastry blender: 1 tsp. salt 2 tbsp. sugar 1/2 c. butter 1 1/2 tsp. ground cardamom seed

Make a ring of the blended flour; pour chilled yeast mixture into center and work gradually into dry ingredients. Knead about 2 minutes.

Form into a ball and let rest, covered, 20 minutes in refrigerator. Roll dough into oblong shape about 3/8-inch thick.

Beat 1 1/2 cups butter until creamy. Dot the dough over 2/3 of its surface with 1/4 of butter, then fold the double portion over the remaining third of the butter-dotted portion. Swing the layered dough a 1/4 turn; repeat this process 3 times. Cover and chill 2 hours.

Roll out, fill, and let rise again. Bake at 350 degrees 25 to 30 minutes.

APPLE DANISH FILLING
2 tbsp. cinnamon
4-6 tbsp. bread crumbs
2 tbsp. lemon rind, grated
6 tbsp. melted butter
2 c. brown sugar
1 1/2 c. raisins
1 c. shredded blanched almonds, toasted
8 c. finely sliced apples

Combine ingredients.