Johnanne R Johnson wrote:
> Thanks for looking, Victor, I had pretty much given up on the internet. :|
> But this recipe is not quite right. The dough was more like, well, not exactly
> like puff pastry, but there was cutting in of butter and that. I seem to
> remember a resting period for it, but I think the recipe was listed as
> some sort of breakfast type of (coffeecake?) for the holidays. I'm pretty
> sure that you were supposed to drizzle some sort of glaze over it after it
> came out of the oven also. (And toss slivered almonds on top too I think.)
>

Sheldon was on the right track with "Babka".

Do a search for "Swedish Tea Ring". It's very close to what you want,
and you can modify it to match your recollection of the original. (Use
commercial mincemeat for the filling, Cut the butter coarsely into the
flour rather than melt it with the milk, then you will have to raise the
dough overnight in the refrigerator instead of in a warm place, etc.)

Or just follow the directions and don't mess with it until you've tried
it once.

Best regards,
Bob