Kringle
- 3/4 cup butter
- 1 package cake yeast
- 1/4 cup water
- 1/4 cup lukewarm milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon lemon extract
- 1 egg
- 2 cups sifted all-purpose flour
- Butterscotch filling for 2 kringles
- 1 cup brown sugar
- 1/3 cup butter
- 1 pinch salt
- 1 pinch cinnamon
- 1/2 egg white
- Divide butter in half and spread each half on waxed paper to an 8x8 inch square.
- Chill.
- Dissolve yeast in warm water.
- Add lukewarm milk, sugar, salt, lemon extract and egg, mixing well.
- Add flour and mix until smooth.
- Roll dough on well floured board to an 12x8 inch rectangle.
- Place one piece of chilled butter on two thirds of dough.
- Fold uncovered third of dough over the middle third, then fold the remaining third over top.
- Again fold one end over middle third, and fold remaining third over top, making a square of nine layers.
- Wrap in waxed paper and refrigerate 30 minutes.
- Roll dough again to an 8x12 inch rectangle.
- Add chilled butter and fold the same way.
- This makes 18 layers.
- Refrigerate 2 hours.
- Cut dough into 2 equal pieces.
- Lightly roll one piece at a time, until piece is about 20x6 inches.
- Spread center third of dough with butterscotch filling, then add fruit, nuts, raisins and so on-- or top with jam.
- Fold one of the long edges to the middle, moisten other edge and fold over top to cover filling.
- Seal well.
- Put kringle on a greased baking sheet and form into an oval shape, pressing ends of kringle together to form a continuous circle.
- Flatten dough with hands.
- Cover kringle for 1 hour at 70 degrees.
- Bake at 350 degrees for 25-30 minutes or until golden brown.
- Cool, then ice with a mixture of powdered sugar and water.
butter, cake yeast, water, milk, sugar, salt, lemon extract, egg, flour, filling for, brown sugar, butter, salt, cinnamon, egg
Taken from www.food.com/recipe/kringle-58258 (may not work)