Danish Kringle

Mary Weckmuller, Blair, Nebraska

1 pkg. yeast dissolved in
1/2 cup warm water
4 cup sifted flour
1 teaspoon salt
4 teaspoon sugar, rounded
1 cup butter melted in
1 cup hot milk
3 egg yolks, slightly beaten

Apricot Filling

1 (32 oz.) can apricots (drained)
4 level tablespoons sugar
1-  1/2 tablespoon cornstarch

Add liquids to flour, mix well.  No kneading.  Let stand in refrigerator overnight.  Roll 1/8 of it at a time into long roll, then flatten then using plenty of flour and rolling pin (about 6 inches wide and long as a cookie sheet).  Put on 1 cup of filling, turn edges in about one inch.  Let raise 1/2 hour.  Bake at 375ºF for 20 minutes.  Cool and dribble on a powdered sugar icing and sprinkle with nuts.