Barb's Special Sweet Breads Part 2 (Weinerbrod)

Directions

INSTRUCTIONS FOR WEINERBROD Place the dough on a lightly floured board and cut it in half.

Roll each piece into 24” X 6” strip.

Spread the surface with Almond butter. Fold the edges lengthwise toward the center, allowing 1inch space in the centre.

Sprinkle the plumped currants and spoon the Vanilla Cream into the 1 inch space between the edges.

Repeat with second strip. Place both lengths of dough on a baking sheet and shape strips together like a giant pretzel, tucking in the ends.

Brush with the egg wash and sprinkle with almonds. Allow the dough to rise 1 hour in a cool room.

When light, bake 35 minutes in a 375 degree F oven. (or, if making small pastries, 10 to 12 minutes) Cool and ice.

Cut in 3 inch pieces.

This makes 1 large pastry or 24 small ones. See later parts for necessary fillings and icings.