1 pkg. active dry yeast
1/3 c. water
2 1/4 c. pastry flour
1 c. unsalted butter
1/2 tsp. salt
1 egg
1/3 c. milk
1/2 c. seedless raisins
1 c. mixed, candied fruit
1/2 c. sugar
2 tsp. ground cardamom

Dissolve yeast in warm water (110 degrees) and cool. Sift 1 1/2 cups of flour into bowl. Cut in 1/4 cup of the butter with pastry blender. Add sugar, salt, cardamom, egg, dissolved yeast and cold milk. Beat with wooden spoon until smooth, adding remaining flour gradually.

Roll dough on floured baking board into 14 inch square. Spread remaining butter in slices over half of dough. Fold dough in half. Roll out fairly thin, fold in three parts and roll out again. Repeat this 3 times. Cover and refrigerate for 1/2 hour.

Roll out dough into 25 inch square. Sprinkle raisins and fruit on top. Roll up dough jelly roll fashion. Cut off about 4 inches and shape into a bill. Pinch ends of roll together.

Remove ring to buttered baking sheet and place ball in center of ring. Cover and let rise in warm place about 1 hour.

TOPPING:

1/2 egg
2 tbsp. sugar
3 tbsp. almonds, chopped

Brush with slightly beaten egg, sprinkle with chopped almonds and sugar. Bake at 400 degrees for 20-30 minutes. Makes about 12 slices.