|Active dry yeast/2 cakes red star compressed yeast||2 Tablespoon (2 Red Star Package)|
|Warm water||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs), scalded|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Flour||6 Cup (96 tbs) (Pillsbury's Best Flour - Regular Or Instant Blending)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Currants/Cut raisins||1⁄2 Cup (8 tbs)|
|Butter||6 Tablespoon, melted (Land O'Lakes)|
Soften yeast in warm water.
Combine in mixing bowl 3/4 cup sugar, shortening, salt and milk.
Cool to lukewarm.
Stir in eggs and yeast.
Gradually add flour to form a stiff dough.
Knead on floured surface until smooth and satiny, 5 to 8 minutes.
Place in greased bowl.
Cover; let rise in warm place (85° to 90° F.) until light and doubled, 1 1/2 to 2 hours.
Combine 3/4 cup sugar, walnuts and currants.
Divide dough into 3 parts.
Roll out one part on floured surface to a 10x8-inch rectangle.
Brush with 2 tablespoons butter.
Sprinkle with 1/3 °f nut mixture.
Fold 10-inch sides to center so they just meet, then fold again as if closing a book, making four layers.
Cut into ten 1-inch slices.
Place, cut-side down, on greased cookie sheet.
Separate dough slightly, pinching point to make heart shape.
Repeat with remaining dough.
Cover; let rise in warm place until light and doubled, 45 to 60 minutes.
Bake at 400° for 6 to 8 minutes until very light golden brown.
Brush with Glaze.
Bake 6 to 8 minutes until golden brown.