---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads, German, Ethnic
       Yield: 1 servings
 ---------------------------1/3 PLUNDERTEIG RECIPE---------------------------
            Egg; beaten
     1/2 c  Candied fruit; diced,
            - floured rolled in
            Cinnamon sugar
            Apricot preserves
     Prepare recipe of Plunderteig and chill.  Cut off a third of the chilled
   dough and roll it out 1/4 thick.  Brush the dough with beaten egg.  Cover
   it with the floured candied fruit  and sprinkle on the cinnamon sugar. Fold
   the dough in half and roll it out 1/2 thick.  Cut the filled dough in 3/4
   X 8 strips.  Slit the strips down the center with a pastry wheel, leaving
   an inch uncut at each end, and twist the strips into various designs of
   single or double rounds.  Arrange the twists on a buttered baking sheet,
   brush them with beaten egg, let them rise, covered, in a warm place until
   they double in bulk, about 1 1/2 hours.  Bake in a moderate oven, 350
   degrees F. for 20 minutes or until they are golden. Brush the hot twists
   with apricot preserves.
   Source: Gourmet’s Old Vienna Cookbook