Danish bread

3 cakes compressed yeast (or packages)
1 teaspoon salt
3 tablespoons sugar
1 cup butter
2 cups milk
2 eggs
Flour
Filling:
1 1/2 cups sugar
1/2 cup butter
3/4 teaspoon almond extract
1/2 cup chopped nuts, dates, apricots or prunes

1. Scald milk and cool to lukewarm. Dissolve yeast in small amount of milk; beat eggs slightly, reserving small amount of egg for top of dough. Combine all ingredients, adding enough flour to make a stiff dough. Beat well. Turn dough out on floured board and roll thin. Spread dough with butter, fold and roll out again; repeat this three times, spreading with butter each time. Finally, roll to 1/4 inch thickness, cut in strips 5 inches wide, put filling in center and fold dough over from each side. Brush top with egg, cut here and there with scissors and shape into ring. Let rise 1 hour, then bake 30 minutes in moderate oven.
2. Filling: Cook fruit and when cool add rest of ingredients and spread on dough. Sprinkle sugar and chopped nuts over dough before baking.