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Kringle

3/4 cup butter, softened
1 package active dry yeast
1/4 cup warm water (105 - 115 F.)
1/4 cup sugar
1/4 cup warm milk (105 - 115 F.)
1 egg
1/2 tsp. salt
1/2 tsp. lemon extract
2 cups All-Purpose flour

Butterscotch Filling
1 cup chopped pecans
Powdered Sugar Icing

Halve the butter. On each of 2 pieces of waxed paper, spread 1
portion of butter to form an 8-inch square. Wrap and chill the
butter portions.

In a mixing bowl, soften the yeast in warm water. Add sugar, warm
milk, egg, salt, and lemon extract; mix well. Add 1 3/4 cups of
the flour and beat till mixture forms a ball. Turn out onto a
floured surface. Knead in the remaining flour till dough is smooth
and elastic, about 2-3 minutes total. Cover and let rest for 5
minutes.

Roll out the dough to form a 12*8 inch rectangle. Place 1 square
of the chilled butter on 2/3 of a dough rectangle next to an 8-inch
side. Fold uncovered 1/3 of dough over middle third. Then, fold
opposite third over the top.

Next, from a 4- inch end of the rectangle, fold dough over middle
third and fold opposite 4-inch over the top, making a stack of
layered dough. Cover and refrigerate the stacked dough for 30
minutes.

Repeat, rolling dough into a 12*8-inch rectangle. Top with remaining
square of butter; fold into a stack as above. Cover and refrigerate
2 hours.

Prepare the Butterscotch Filling.

Cut the chilled dough in half; chill 1 portion. On a floured
surface, roll out the remaining portion of dough, smooth side up,
to form a 24*6-inch rectangle. (If dough is too elastic and hard
to roll, cover and let rest for 5-10 minutes.) Spread half of the
Butter Scotch Filling lengthwise down center third of dough.
Sprinkle with half of the pecans. Fold 1 of the 24-inch-long sides
over filling; brush other side with water and fold over the top.
Pinch the dough to seal well.

Transfer the filled dough to a greased baking sheet and shape into
an oval. Seal ends together. Flatten dough slightly with hands.
Repeat shaping with remaining dough. Cover the ovals of dough and
let rise till a slight indentation remains in the dough when touched,
about 1 hour.

Bake in a 350 F. oven for 20-25 minutes or till golden brown.
Remove from baking sheets and cool on wire racks. Drizzle with
icing while warm. Mades 2 filled ovals.

Butterscotch Filling: In a mixing bowl, stir together 1 cup packed
brown sugar, dash salt, and dash ground cinnamon. Cut in 1/3 cup
of butter. Add 1 egg white and mix well.

Powdered Sugar Icing: In a mixing bowl, beat together 1 cup sifted
powdered sugar and 1-2 Tablespoons water.

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