*  Exported from  MasterCook  *
        Christmas Tree Loaves:  Klippta Kransar (Clip'-ta Krahn'-sar
 Recipe By     : Best Loved Foods of Christmas
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      package       active dry yeast
      1/4  cup           warm water
      1/2  cup           butter
    1 1/2  cups          hot scalded milk
      1/2  cup           sugar
    2                    eggs -- unbeaten
    2      teaspoons     salt
      1/4  teaspoon      French’s Cardamom
    6      cups          Pillsbury’s Best All Purpose Flour* -- sifted
    1      cup           sugar
      1/2  cup           Funsten’s Nuts -- chopped
    4      teaspoons     French’s Cinnamon
    3      tablespoons   butter
                         Vanilla Glaze
                         red and green cherries
                         French’s Colored Sugars
                         Funsten’s Nuts (additional)
 BAKE at 350 degrees for 20 to 25 minutes.  MAKES 3 Christmas trees.
 Soften yeast in warm water.  Melt butter in hot scalded milk in large bowl.
  Cool to lukewarm.  Stir in sugar, eggs, salt and cardamom (if desired) and
 softened yeast.  Add gradually 6 to 7 cups flour to make a stiff dough.
  Knead on floured surface 5 to 7 minutes.  Place in greased bowl and cover.
  Let rise in warm place (85 degrees to 90 degrees F.) until light and doubled
 in size, 1 1/2 hours to 2 hours.  Punch down dough; cover.  Let rise in warm
 place for 30 minutes.  Combine sugar, 1/2 cups nuts, chopped, and 4 teaspoons
 cinnamon.  Melt butter and set aside.  Divide dough into 3 parts. Roll out 1
 part on floured surface to a triangle 15 inches at the base, 10 inches high
 and 1/4 inch thick; shape with hands and rolling pin.  Brush generously with
 melted butter.  Sprinkle with 1/3 of sugar mixture.  Roll up triangle,
 starting with one of the bottom corners and rolling along the base to form  a
 triangle-shaped roll.  Place on greased baking sheet.  Flatten triangle.  Cut
 deep gashes at 3/4 inch intervals down each side almost to center. Stretch
 and fold each cut section back on its side to form a “branch” . Cut off
 bottom “branch” on each side to form “base” of tree.  Cover. Repeat with
 remaining dough.  Let rise in warm place until light, 30 to 45 minutes.  Bake
 in moderate oven (350 degrees) 20 to 25 minutes. Frost with Vanilla Glaze.
  Decorate “branches” with red and green cherries or French’s Colored Sugars
 and Funsten’s Nuts.
 *For use with Pillsbury’s Best Self-Rising Flour, omit salt.
 For Fanned Cinnamon Rolls:  Use recipe for Christmas Tree Loaves.  Divide
 dough into 2 parts.  Roll out 1 part to an 18 x 10-inch rectangle.  Brush
 with melted butter.  Sprinkle with half the sugar mixture.  Roll as for jelly
 roll, starting with 18-inch side.  Cut into 1 1/2-inch pieces.  Make cuts
 down through roll to 1/2 inch of opposite side.  Spread slices, overlapping
 in fan shape.  Place on greased baking sheet.  Repeat with remaining dough.
  Let rise 30 to 45 minutes.  Bake 15 to 20 minutes.  Makes about 2 dozen.
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 NOTES : “From Pillsbury’s European Recipe Service-A Bread from Sweden.”