|Dry yeast||2 Tablespoon (About 2 Packages)|
|Milk||1 Cup (16 tbs)|
|Flour||4 Cup (64 tbs)|
|Fruit marmalade/Preserve for filling||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , beaten (Used For Garnishing)|
|Sugar||1 Tablespoon (Used For Garnishing)|
|Chopped almonds||1 Tablespoon (Used For Garnishing)|
Dissolve yeast and 1 tablespoon sugar in 2 tablespoons warm milk; let this sit 10 minutes.
Mix yeast with flour, remainder of sugar and milk, 2 egg yolks, and salt.
Work mixture with hands or dough hook until dough is smooth and elastic.
Cover well-worked dough; set aside to rise at least 15 minutes.
On floured board roll dough to 1/2 inch thick.
Dot with 4 teaspoons butter; fold dough together.
Roll dough again; repeat process until all butter has been used.
Let dough rest about 10 minutes.
Roll dough to 1/2 inch thick.
Cut into 4-inch squares.
Place marmalade in center of each square; form into horn- or pocket-shaped pieces.
Place pieces on greased baking sheet.
Coat unbaked pastries with egg yolks; sprinkle with sugar and almonds.
Bake at 400 Â°F 20 minutes.