Kringles

This is a danish type of pastry i first had when i visited milwaukee. These are shaped into rings and can be made in different flavors. Prep time includes chilling time.

Steps

In a mixing bowl , stir the yeast up with the warm water.

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

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

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

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

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.

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.

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

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

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

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

Ingredients

butter, active dry yeast, water, sugar, milk, egg, salt, lemon extract, all-purpose flour, pie filling, sliced almonds, powdered sugar