Barb's Special Sweet Breads Part 2 (Weinerbrod)

• 1 x almond butter
• 1 x Confectioner's Custard (Creme Patissiere), prepared (click to view recipe)
• 1 x Barb's Special Sweet Breads Part 3 (Spandauer), prepared (click to view recipe)

1. INSTRUCTIONS FOR WEINERBROD Place the dough on a lightly floured board and cut it in half.
2. Roll each piece into 24" X 6" strip.
3. Spread the surface with Almond butter.
4. Fold the edges lengthwise toward the center, allowing 1inch space in the centre.
5. Sprinkle the plumped currants and spoon the Vanilla Cream into the 1 inch space between the edges.
6. Repeat with second strip.
7. Place both lengths of dough on a baking sheet and shape strips together like a giant pretzel, tucking in the ends.
8. Brush with the egg wash and sprinkle with almonds.
9. Allow the dough to rise 1 hour in a cool room.
10. When light, bake 35 minutes in a 375 degree F oven.
11. (or, if making small pastries, 10 to 12 minutes) Cool and ice.
12. Cut in 3 inch pieces.
13. This makes 1 large pastry or 24 small ones.
14. See later parts for necessary fillings and icings.

almond butter, view, sweet breads

Taken from recipeland.com/recipe/v/barbs-special-sweet-breads-part-5229 (may not work)