Kringles

Ingredients

• 3/4 cup butter, softened
• 1 package active dry yeast
• 1/4 cup water (105-115F)
• 1/4 cup sugar
• 1/4 cup warm milk (105-115F)
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon lemon extract
• 2 cups all-purpose flour
• 1 1/2 cups pie filling (poppyseed, prune, apricot, raspberry)
• 1 cup sliced almonds
• 1 cup powdered sugar
• 1-2 tablespoon water

Directions

1. 1

   In a mixing bowl, stir the yeast up with the warm water; add the sugar, warm milk, egg, salt, and lemon extract, mixing well.

2. 2

   Stir in 1 3/4 cups of the flour until it forms a large ball.

3. 3

   Turn ball out onto a floured surface, and knead in the remaining flour until the dough is smooth and elastic, about 2-3 minutes.

4. 4

   Cover the dough and let rise about 5-7 minutes.

5. 5

   Flour a surface and roll out the dough into an 8x12-inch rectangle; place one sheet of the butter on top of the dough at one edge.

6. 6

   Fold the 1/3 that has no butter down over the middle third; then fold the side with the butter over the top of that (it should be about 4-inches wide by 8-inches long).

7. 7

   Now fold the 4-inch side over 1/3 of the way, and the same with the opposite end, leaving a stack of dough.

8. 8

   Loosely cover the dough with plastic wrap and refrigerate for 30-40 minutes.

9. 9

   Now roll the refrigerated dough out again to a 12x8-inch square.

10. 10

    Place the last square of butter to one side of the dough and do the folding process again, then refrigerate the dough for 2 hours.

11. 11

    Cut the dough in half (keep the other in the refrigerator while waiting); and roll out to a 6x24-inch rectangle (if hard to roll, allow to rest for 5 minutes or so).

12. 12

    Spread half the filling on the middle of the dough and sprinkle with half of the almonds.

13. 13

    Fold the dough over 1/3 of the way; brush lightly with water then fold over the other third and pinch the dough to form a seal.

14. 14

    Grease a baking sheet and place the kringle on, forming it into a ring as you do, and sealing the ends together; pat the kringle with your hands to keep it flat.

15. 15

    Repeat with remaining kringle.

16. 16

    Allow kringles to rise for about an hour or until a fingerprint remains when touched.

17. 17

    Bake at 350F for 20-25 minutes or until golden; cool on wire racks.

18. 18

    Prepare icing by mixing powdered sugar with enough water to form a drizzling consistency; drizzle over kringles while they are still warm.