Racine Danish Kringle

1 package Yeast
1 /2 c. lukewarm water
         Dissolve yeast in water.

4 cups sifted flour
1 cups shortening
1 teaspoon salt.
3 tablespoon sugar
         Mix like pie crust.

3 eggs
1 cup brown sugar
3/4 cup lukewarm milk

Beat egg yolks.  Add milk.  Add to flour  mixture and  also add yeast   Mix well.   Cover.   Put in refrigerator overnight or - if mixed in morning,  let rise 2 hours or more. Beat egg whites and add brown sugar.  Add  1/2 of  egg white mixture apricot, prunes, raisins,  dates, or whatever filling you desire.  Canned pie filling may also be used.   Save the other  half of egg whites to glaze the top. Divide the dough into 5 parts and roll each part into rectangular shape. Place on jelly roll pan or cookie sheet.   Put filling down the center and fold over both sides.   Glaze the top with remaining egg white mixture.  Let rise 2 hours or more and bake at 350ºF for 20-25 minutes. Ice with powdered sugar frosting and sprinkle with nuts.

It is not necessary to bake all 5 Kringles at one time as the dough will keep in the refrigerator for several days.