KRINGLE

These can be frozen after baking but before glazing. Try any filling that sounds good to you

Ingredients

• 3/4 C. BUTTER
• 1 PACKAGE YEAST
• 1/4 C. WARM WATER
• 1/4 C. LUKEWARM MILK
• 1/4 C. SUGAR
• 1/2 tsp SALT
• 1/2 tsp. ALMOND EXTRACT
• 1 EGG
• 2 CUPS ALL-PURPOSE FLOUR
• Filling: 3/4 cup of filling for each pastry. store bought:almond paste
• or ligonberry jam(traditional) or Nutella and raspberry jam
• Glaze: one cup powder sugar and enough warm water to make a glaze.

Directions

Divide the butter in half and pat each into a flat 8 inch by 8 inch square. Dissolve the yeast in the warm water; then add the milk, sugar, salt, almond extract, and the egg to the yeast blending well. Add the flour to the liquid forming a soft dough.
Let the dough rest about five minutes, then roll out an 8 by 12 inch rectangle. Cover 2/3 of the dough with one of the butter squares. Fold the portion of the dough without the butter to the middle; then fold the portion of dough WITH the butter over(like folding a letter)making the edges meet. Fold the dough in thirds again and refrigerate one hour. Roll the dough out to an 8 by 12 rectangle again and repeat the above steps with the second piece of butter this time refrigerating the dough for two hours.
Divide the dough into two pieces covering one piece whilst rolling the first out. Roll out the dough to an 20 by 6 inch rectangle. Spread filling over the dough and with long side toward you fold to the center then fold top half down. Bend the dough into an oval and place on cookie sheet.
Repeat with the second piece of dough. Let kringles rest at room temperature for one hour then bake at 350 degree's for 25-30 minutes. Glaze and sprinkle with toasted almond bits.

Submitted 6/13/05.
Source: UNKNOWN
Submitted By: CYNDI BARTHOLOMEW
VE1MA@HOTMAIL.COM
KRINGLE