• 1 package dry yeast
  • 1/4 cup warm water (110 º F.)
  • 1 cup scalded milk
  • 1 stick butter, cut up
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 3 large eggs
  • 4 3/4 cups flour (approx.)
 Dissolve yeast in water.  Stir butter, sugar and salt into the hot milk.  Stir until butter is melted and mixture has cooled to 115 º F.  Stir in the yeast mixture.Best in the eggs and stir in the flour until a soft dough forms.Place in a greased bowl, cover and allow to rise in a warm place until doubled.Stir down.Pat into 2 8” square pans and allow to rise until doubled.Bake in a 375 º F. oven for about 20 minutes or until done.Remove from pans and cool.Split in half crosswise.  Make the following filling and fill.Top with confectioners’ sugar and chopped nuts. 

Filling:
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2/3 cup softened butter
  • 1 cup sugar
  • 1 teaspoon vanilla
 In a sauce pan combine the flour and salt.  Whisk in the milk and cook, stirring, until mixture thickens.  Cool.Whip together the butter and sugar and add the vanilla.  Whip in the flour mixture until mixture is very creamy.