Sweet Dough Directions Scald milk in a medium saucepan. Add cold water to scalded milk. Remove 1/4 cup liquid; mix yeast into liquid when cooled to lukewarm. To liquid in saucepan, add salt, sugar, shortening, and eggs. Add dissolved yeast to saucepan. Mix well. Sift and measure the flour into a large bowl. Make a well in the flour, and pour the liquids into the well. Stir with a large wooden spoon until liquid disappears. With one hand, mix dough in bowl using swinging rotary motion. Gradually form dough into smooth ball, then knead in bowl for 2 minutes. Brush top with melted shortening. Cover, and allow dough to rise at room temperature for 2 hours. Do not set bowl on radiator or in hot place. Keep away from droughts. Allow dough to rise until doubled in bulk. Punch down dough. Use dough for any sweet bread recipe. Apple Frangiapane Flan Filling: Roll the sweet dough, when it’s at room temperature, on a floured surface. Roll it flat, and then lay it into a flan pan, pressing the dough into the sides. For the filling, add raspberry jam to the bottom of the flan shell. Then add the almond cream (frangiapane) to fill the flan pan, up to ¾ full. Lay apple slices on top of the Almond Cream. Egg wash the top of the apples, and sprinkle sugar on top. Bake in the over 325 degree Fahrenheit for 30 minutes, or until browned