Kringle

This recipe is posted by request. It is from the cookbook

Divide butter in half and spread each half on waxed paper to an 8x8 inch square.

Chill.

Dissolve yeast in warm water.

Add lukewarm milk , sugar , salt , lemon extract and egg , mixing well.

Add flour and mix until smooth.

Roll dough on well floured board to an 12x8 inch rectangle.

Place one piece of chilled butter on two thirds of dough.

Fold uncovered third of dough over the middle third , then fold the remaining third over top.

Again fold one end over middle third , and fold remaining third over top , making a square of nine layers.

Wrap in waxed paper and refrigerate 30 minutes.

Roll dough again to an 8x12 inch rectangle.

Add chilled butter and fold the same way.

This makes 18 layers.

Refrigerate 2 hours.

Cut dough into 2 equal pieces.

Lightly roll one piece at a time , until piece is about 20x6 inches.

Spread center third of dough with butterscotch filling , then add fruit , nuts , raisins and so on-- or top with jam.

Fold one of the long edges to the middle , mo.

butter, cake yeast, water, milk, sugar, salt, lemon extract, egg, all-purpose flour, brown sugar, cinnamon, egg white