|Lukewarm water||3⁄4 Cup (12 tbs)|
|Dry yeast||1⁄2 Ounce (2 Envelopes)|
|Eggs||2 , well beaten|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Sifted all purpose flour||4 1⁄2 Cup (72 tbs)|
|Margarine||1 1⁄3 Cup (21.33 tbs), chilled|
Combine the water, sugar and yeast.
Let stand 10 minutes or until dissolved.
Add the eggs.
Sift the sugar, flour and salt together into a bowl.
Cut in the margarine with a pastry blender or shred into the dry ingredients on a medium grater and mix with a fork.
Make a well in the centre and add the yeast mixture.
Stir and knead in the bowl.
Cover with a damp cloth and chill for about 2 hours.
Divide the dough in half and roll each piece into a rectangle about 9 x 14 inches.
Transfer to two greased cooky sheets.
Spread Fruit Filling 3 inches wide down the centre of the rectangle.
Slash dough on either side from outside edge to filling in 1-inch strips.
Fold strips over jam alternating from side to side.
Cover and let rise in a warm place until light and puffy about 30 to 40 min utes.
Bake at 350F for 30 minutes.
If you wish, brush with corn syrup, then drizzle with thin almond-flavored butter icing and decorate with chopped nuts and cherries.