DANISH KRINKLE AND PASTRY HORNS

1/2 cup granulated sugar
2 pkg active dry yeast
1 tsp salt
6 1/2 to 7 1/2 cups all purpose flour, divided use
1 1/2 cups milk
1 cup butter or margarine
3 eggs
1/2 tsp vanilla extract or ground cardamom
1 egg beaten
1/3 cup sliced almonds
Apricot or raspberry jam
powdered sugar, for topping

In large bowl, combine sugar, yeast, salt and 2 cups fllour.

In saucepan, combine milk and butter. Gradually add to dry ingredients. Beat 2 minutes. Add eggs, flavorings and 2 1/2 cups flour. Beat 2 minutes. Stir in enough flour to make a stiff dough. On floured surface, knead dough 8 minutes, adding flour as needed. Place in greased bowl. Turn once. Cover. Let rise in warm place until doubled, about 1 hour.

Punch down. Let rest 15 minutes.

To prepare kringle:
Halve dough. Roll one half to a 12-14 inch rectangle. Spread filling down middle. Roll jelly roll fashihon. Place seamside down on greased baking sheet. Bring ends to center. Let rise in warm place 30 to 40 minutes.

Brush with egg. Sprinkle with almonds.

Bake at 375 degrees F for 25 minutes until golden.

To prepare horns:
Roll remaining dough into 2 10-11 inch circles. Cut into 8 wedges. Place jam at wide ends. Roll. Place seamside down on greased baking sheet. Brush with egg. Let rise as above.

Bake at 375 degrees F for 15 minutes until golden. Sprinkle with powdered sugar.