|Milk||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Flour||2 1⁄4 Cup (36 tbs)|
|Warm water||1⁄4 Cup (4 tbs)|
|Yeast/Active dry yeast or compressed yeast -1 package or cake||1⁄4 Ounce|
|Stewed pitted prunes||1 1⁄2 Cup (24 tbs)|
|Lemon juice||3 Tablespoon|
|Lemon peel||1⁄2 Teaspoon|
|Nuts||1⁄2 Cup (8 tbs)|
|Dates||1⁄2 Cup (8 tbs)|
|Candied fruit||1⁄6 Cup (2.67 tbs)|
|Poppy seeds||1 Cup (16 tbs)|
|Dates||1 Cup (16 tbs)|
|Walnuts||3⁄4 Cup (12 tbs)|
|Semi-sweet chocolate||1⁄4 Cup (4 tbs)|
1)In a saucepan, scald milk and cool to lukewarm.
2)In a bowl, mix together sugar, salt and flour.
3)Then, cut in shortening.
4)In a large mixing bowl, dissolve yeast and add lukewarm milk.
5)Now, add egg and flour mixture. Stir until well blended for about 2 minutes.
6)Take a greased bowl and put the mixture, brush top with soft shortening.
7)Cover and leave it to rise in warm place until doubled in bulk for about 1 hour and 30 minutes.
8)In the meantime, prepare Prune, Date-Nut or Poppy Seed filling.
9)To make prune filling, take a bowl and mix all the ingredients.
10)To make date-nut filling, in a bowl, mix all ingredients.
11)To make poppy seed filling, in a bowl with a lid, mix all the ingredients.
12)Cover and place in the refrigerator until required.
13)Punch down dough and knead it on lightly floured board.
14)Divide in half and roll out each half into an oblong about 16 by 12 inches.
15)Take a large greased baking sheet and put one oblong on it.
16)Spread with desired filling, cover with other oblong of dough.
17)Cover and let it rise in a warm place until doubled in bulk for about 1 hour.
18)Bake at 350 degrees for about 20.minutes. Cool.
19)Serve the coffee Kringle when desired.