Pecan Apple Kringle

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 2 cups all-purpose flour
• 4-1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 1/2 cup warm 2% milk (110u0b0 to 115u0b0)
• 1 large egg, separated
• 3/4 cup finely chopped peeled apple
• 1/2 cup packed brown sugar
• 1/3 cup finely chopped pecans
• 1 cup confectioners' sugar
• 4 teaspoons water
• 1/2 teaspoon vanilla extract
• 2 tablespoons chopped pecans

1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Stir in the yeast mixture, milk and egg yolk; beat until smooth (dough will be very soft). Do not knead. Cover and refrigerate for 2 hours or overnight.
2. Punch dough down. Turn onto a well-floured surface; divide in half. Refrigerate one portion. Roll remaining portion into an 18x6-in. rectangle. In a small bowl, beat egg white until stiff peaks form; brush half down the center of rectangle. Combine filling ingredients; sprinkle half over egg white.
3. Fold long sides of dough over filling, overlapping by 1-1/2 in.; pinch seam to seal. Carefully place seam side down on an ungreased
4. . Shape into a horseshoe; pinch ends to seal. Repeat with remaining dough, egg white and filling. Cover and let rise in a warm place until doubled, about 35 minutes.
5. Bake at 400u0b0 for 18-22 minutes or until golden brown. Cool for 15 minutes before removing from pans to wire racks. For glaze, combine the confectioners' sugar, water and vanilla; spread over kringles. Sprinkle with pecans.

active dry yeast, warm water, flour, sugar, salt, cold butter, milk, egg, peeled apple, brown sugar, pecans, sugar, water, vanilla, pecans

Taken from www.tasteofhome.com/recipes/pecan-apple-kringle/ (may not work)