preparation
Make a pile of flour; make a well in flour. Add eggs, salt, Crisco and yeast. Mix with hands. Roll into circle like pie crust; brush with melted butter. Sprinkle with sugar, raisins, nuts, cloves and some honey. Cut in 2-inch wide strips. Fold in half each strip lengthwise and roll into rosette. Tie rosettes with thread. Arrange together closely forming a circle and tie together. Brush top with small amount of vegetable oil. Line cookie sheet with brown paper bag. Bake at 325° for 30 to 35 minutes or until brown. Spread with honey while hot. (Freezes well.) |