3/4 cup butter
1 pkg dry yeast
1/4 cup lukewarm water
1/4 cup lukewarm milk
1/4 cup sugar
1/2 tsp salt
1/2 tsp lemon extract
1 egg
2 cups sifted flour
Butterscotch filling for 2 Kringles
1 cup brown sugar
1/3 cup butter
pinch salt
pinch cinnamon
1-2 egg whites
fruit, nuts, raisins, or jam of your choice
Directions
Soften butter with a potato masher. Spread the butter on waxed paper to an 8x16" rectangle. Chill in the fridge.
Dissolve the yeast in the warm water. Add milk, sugar, salt, lemon extract and egg. Mix well. Add flour and mix until smooth by hand. A nice dough should be formed. Wrap with plastic and chill.
Roll the dough on a well floured surface to an 8x12" rectangle. Divide the prepared butter layer into 2 equal parts. Place one piece of the butter on 2/3 of the dough. Fold the uncovered third of the dough over the middle third (on top 1/2 of the butter layer), then fold the remaining third over the top and chill.
Roll the dough again to an 8x12" rectangle. Place the remaining piece of chilled butter on 2/3 of the dough. Fold in the same method as the first piece of butter.
Gently roll the dough to an 8x16" rectangle being careful not to break the layering of butter. Fold like above in thirds. This makes 24 layers of butter. Chill.
Cut the dough into 2 equal pieces. Lightly and patiently roll 1 piece at a time, until piece is about 6x20".
To prepare filling mix ingredients until smooth. Spread center third of dough with butterscotch filling and add fruit, nuts, raisins or jam. Fold 1 of the long edges to the middle, moisten other edge and fold over the top to cover the filling. Seal well.
Put kringle on a lightly greased baking sheet and form into an oval shape, pressing the ends of the kringle together. Flatten entire oval with hands. Cover kringle for 1 hour at room temp. Preheat oven to 350 degrees. Bake for about 20-25 min or until golden brown. Cool. Then ice with powdered sugar & water glaze.
Recipe by Katie
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