1 pkg. dry yeast
1 c. milk, warm
2 tbsp. sugar
1/2 tsp. salt
2 egg yolks
2 1/2 to 3 c. all purpose flour
1/3 c. soft butter
1 egg, beaten for glaze
1 lb. fresh berries or other fruit
1/2 c. sugar

Add yeast to lukewarm milk. Stir in sugar and salt, set aside for about 5 minutes.

Stir in egg yolks and half the flour, beat well. Stir in the soft butter. Gradually add remaining flour except for the last half cup. Mix until a stiff dough forms.

Sprinkle part of remaining flour onto board. Turn dough out, knead for 10 minutes until smooth. Place into clean bowl, cover, let rise until doubled in warm place about 1 hour.

Roll out 3/4 of the dough to fit a jelly roll pan, making a ridge around the edge. Brush with egg, pour in the berries or other fruit evenly. Sprinkle with sugar.

Roll out remaining dough into strips about the thickness of a pencil. Criss- cross strips over the fruit filling. Brush dough with beaten egg. Let rise again for 20 minutes. Bake at 400 degrees for 20 minutes or until pastry is golden. Serve hot.