Greeting's !!

Yield: 18 servings

1 pk Dry active yeast
1/4 c Warm water (110 to 115-degrees)
1 c Milk
1/2 c Granulated sugar
1/3 c Butter or margarine
1/2 ts Salt
2 Eggs at room temperature,-slightly beaten
4 1/2 c Sifted all-purpose flour,-divided
1 1/2 c Firmly packed brown sugar,-divided
1/2 c Currants
1/2 c Chopped pecans
1 ts Grated lemon zest
1 ts Grated orange zest
1/4 c Orange juice

In a small bowl, stir yeast into warm water
and set aside.

Warm milk and pour over sugar, butter and salt
in large bowl; cool to lukewarm.

Blend in eggs and yeast mixture, then add 4 cups
flour and stir to make soft dough. Turn out on
floured board, knead remaining flour into dough,
and knead until smooth and satiny, about 5 minutes.
Place in greased bowl, turning once to grease top.
Cover and let rise in warm place until double,
about 1 hour.

Punch down. Roll into 28-by-14-inch rectangle.
Combine 1/2 cup of the brown sugar, currants,
pecans, lemon and orange zest; sprinkle evenly
over dough.

Beginning with wide side, roll dough up tightly.
Cut into 18 1 1/2 inch pieces.

In pan, combine remaining 1 cup brown sugar, and
orange juice; cook over medium heat, stirring
occasionally, until mixture boils and sugar melts.

Divide syrup into 2 well-buttered 8-inch square
pans. Arrange 9 pinwheels of rolled dough in each
pan. Cover and let rise until doubled, about 45
minutes.

Preheat oven to 350 degrees. Bake 35 to 40 minutes,
until lightly browned. Invert onto heated platter
and serve.

Ingredients:
l lb. flour
1/2 lb. butter
2 egg yolks
l whole egg
4 oz. castor sugar
1/4 cup milk
1 oz. yeast
about l/2 gill sour cream
pinch of salt

For the filling:
1 lb. ground walnuts
3/4 lb. granulated sugar
7 oz. sultanas
a good pinch of ground cinnamon
1/2 stick of vanilla

Put in a cup a spoonful of sugar. crumbled yeast
and 1/4 cup milk. Leave to rise. Put the flour
in a bowl, rub butter lightly into the flour till
mixture is crumbly. Add egg yolks, sugar, the
risen yeast and enough sour cream to make a not
too soft dough. Knead thoroughly, then cover with
cloth and let dough stand for at lest 3 hours.
After this time turn out onto a floured pastry-
board: divide in two, shaping a ball of each part.
Roll dough-balls out to 1/3-inch thickness,
spread generously with the filling and roll up
neatly. Place rolls into a very lightly greased
oblong baking tin, brush top with egg, leave to
rise 1/2 hour longer. Then brush the top of the
again with egg, and bake in a medium oven for 20-
30 minutes.

Filling: Put the sugar into a saucepan together
with 2 tbs. water. Stirring constantly. add
ground walnuts as soon as sugar is melted. After
5 minutes add flavourings, put aside to cool.
then stir till creamy, and use.