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Danish Krinkle
Recipe Courtesy North Dakota Wheat Commission

1 loaf frozen white (or sweet) bread dough, thawed
6 tablespoons butter or margarine, divided
1 cup boiling water
1 cup golden raisins
1 cup powdered sugar
2 to 3 teaspoons milk
1/2 teaspoon crushed or ground ardamom
1 tablespoon slightly beaten egg
1 tablespoon water
1/4 cup sugar
1/4 cup almond slices

Thaw dough according to package directions and let rise until almost

doubled in size. Roll out on floured surface to a
14-inch square. Thinly slice 4 tablespoons butter over two-thirds of dough.
Fold unbuttered third over buttered section; then fold over the other
third to make three layers. Roll out again and fold in
thirds. Place in plastic bag or wrap in waxed paper; refrigerate
at least 2 hours (or overnight).

Pour boiling water over raisins; let
stand 1 hour and drain. Combine 2 tablespoons butter with powdered
sugar and cardamom. Add milk just until mixture is of spreading

Roll out dough on floured surface to an 18x12-inch
rectangle. Spread with frosting. Sprinkle with raisins. Cut in half to
make two 18x6-inch strips. Roll up each strip, starting with the
long side. Stretch to 24 inches and place, seam side up,
on greased cookie sheets in pretzel shape.

Flatten to about

1/4 inch. Combine egg and water; brush over tops. Combine sugar
and almonds and sprinkle on top. Cover; let rise in warm
place 30 minutes. Bake at 375 degrees F for 20-25 minutes
or until golden brown. Makes 2.

Adapted from recipe by Rhodes
Bake 'N Serve, Rhodes International, Inc. Salt Lake City, Utah