|Lukewarm water||1⁄4 Cup (4 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages Of 1/4 Ounce Each)|
|Milk||1 Cup (16 tbs), scalded|
|Butter||1⁄4 Cup (4 tbs) (At Room Temperature)|
|Eggs||2 , beaten|
|Flour||4 3⁄4 Cup (76 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|For fruit and nut filling|
|Ground walnuts||2 1⁄2 Cup (40 tbs)|
|Sugar||1 Cup (16 tbs)|
|Seedless golden raisins||3⁄4 Cup (12 tbs)|
Dissolve yeast in water.
Add butter to scalded milk. Cool.
Add eggs and yeast to milk mixture.
In a large bowl combine 4 cups flour, sugar, and salt. Add milk mixture. Mix well with floured hands. Add some or all of remaining 3/4 cup flour, if dough is sticky. Knead dough in the bowl and form into a ball.
Grease the inside of a second large bowl, place dough in the bowl and set in a warm place to rise until double in size.
Punch down and let rise again for 1 hour. Grease two cookie Preheat oven to 325° sheets.
Stir together filling ingredients.
Divide dough into four equal pieces. Form each piece into a ball. Working with 1 ball at a time, roll out on a well floured surface to a 12"diameter circle. The dough should be paper thin.
Brush with some of the melted butter and sprinkle with one quarter of the filling. Roll tightly, jelly roll fashion, and shape roll into a horseshoe. Place on baking sheet (two horseshoes per sheet).
Repeat process for remaining dough balls. Brush each horseshoe with beaten egg.
Bake at 325° for 20-25 minutes or until golden brown. (After cooling, the cakes can be wrapped and frozen.)
serve as desired.