Dough
1/3 c. flour
3/4 pound margarine

2 envelopes yeast
1/4 c. warm water
1 T. sugar

1 large egg
1/4 c. sugar
1 c. milk

3 1/2 c. flour, approximately

1. Mix margarine with 1/3 c. flour
2. Shape into a rectangle about 1" thick, about 8" by 5". Wrap in waxed paper or plastic wrap and chill in refrigerator until firm
3. In a large bowl, combine the yeast with the sugar and warm, not hot, water
4. Let sit until the yeast is softened
5. Add the egg, remaining sugar and milk. Stir until combined
6. Dump into the yeast mixture 3 c. flour and mix well. The dough should come away from the sides of the bowl. It should not be so sticky that it clings to your fingers but you should be able to handle the dough lightly without it clinging to your fingers. If necessary, add more flour, a little at a time until the dough reaches this state
7. Lightly flour the counter
8. Roll the dough out in a rectangle about 3/4" thick, about 20" long and 8" wide
9. If the dough is sticky and clings to the counter, knead in more flour and then roll out again. Add flour VERY little at a time so that you don't add too much
10. Place the chilled margarine rectangle on one half of the dough and fold the other half over. Pinch the three open sides together a little bit
11. Roll the dough out into a long rectangle, fold in thirds and roll out and fold two more times
12. Wrap the dough in plastic wrap and chill at least one hour
13. Take the dough and roll in thirds three more times
14. Wrap the dough in plastic wrap and chill for at least two hours but not more than overnight
15. Take out the dough and shape

General Notes on baking:

1. Place on baking pan with sides, not cookie sheets, as the filling may leak out
2. Place on ungreased baking pan
3. Chill the shaped dough at two more hours
4. Brush with beaten egg whites using goose feathers or cotton balls so as not to tear the dough
5. Bake at 400° F.
6. Length of time depends upon the thickness of the dough. Very thick cookies such as rolled danish with filling you may have to reduce the temperature to 350° F. after about 8 minutes to finish the baking without getting too brown

1. Cut off strips of dough
2. Work with one at a time leaving the remainder in the refrigerator
3. Roll into rectangles and cut into square about 1 1/2 to 2 1/2" square
4. Put apricot or prune lekvar or other fruit butter in
5. Fold over and pinch shut
6. Chill the shaped dough at two more hours
7. Brush with beaten egg white before baking

1. Cut the dough in thirds or quarters depending upon how much room you have to work
2. Roll the dough into a rectangle about 8" wide and as long as you can make it about 1/8" thick
3. Brush margarine or butter over the entire surface with goose feather or cotton balls
4. Sprinkle with white sugar, cinnamon, raisins, nuts and brown sugar
5. Roll up like a jelly roll
6. Cut into 1" lengths
7. Chill the shaped dough at two more hours
8. Brush with beaten egg white before baking