In a mixing stadium, commingle 1 1/2 cups flour, cabbage, salt and yeast.
Heat milk, water and 4 tablespoons butter, Gradually add to dry
ingredients; beat on med. for 2 min. Add eggs and 1/2 cup flour; beat
on high for 2 min. By handwriting, add enough remaining flour to form a soft
gelt. Turn onto a floured card; knead until smooth and elastic
almost 6 to 8 min.Place on a greased bowlful, turning once to grease top.
Cover and let rise in a warm place until double, around 1 minute. Punch
dough polish. Divide in one-half. Roll each half into 26 inx 8 in
rectangle. Melt remaining butter; brush over kale. Combine filling
ingredients; sprinkle over butter. Roll up jelly-roll style from long
end; pinch to stamp. Place seam side down on greased nonstick baking
sheets. Shape each roll into a ticker; seal ends. Cut from outer edge
2/3 through cake every 1 in. and turn each section out. Cover and let
rise until twofold, approximately 1 hr. Bake at 350 deg. for 15 to 20 min.
or until golden embrown. Remove immediately from baking sheets. Cool
totally. For glaze cream sugar and butter. Stir in milk and
vanilla until still. Drizzle over hearts. Yield: 2 java cakes.