Christmas Kringle
| 3/4 cup butter or margarine, softened | 1 pkg. active dry yeast |
| 1 slightly beaten egg | 3/4 cup cold milk |
| 1/4 cup sugar | 1 tsp. salt |
| 3 cups all purpose flour | 1 egg |
| Sweet Filling | 1/4 cup finely chopped blanched almonds |
| 1/4 cup sugar |
Roll butter out between sheets of waxed paper to 10 x 6 inch rectangle. Chill. Soften yeast in 1/4 cup warm water. In large mixer bowl combine beaten egg, milk, 1/4 cup sugar, and salt. Stir in softened yeast and flour; mix well to form a moderately stiff dough.
Roll out on floured surface to 12 inch square; place chilled butter in center. Fold sides of inch rectangle; pinch to seal center seam & ends. Cover; let rest 10 minutes. Roll out again to 12 inch square; fold in thirds. Wrap in foil and chill 30 to 60 minutes. Repeat rolling, chilling and folding twice more. Cut lengthwise into 3 strips, 12 inches long. Roll first strip to 18 x 4 inch rectangle. Combine egg and 1 Tbs. water; brush some on rectangle. Sprinkle with 1/3 of the Sweet Filling. Seal edges together to form an 18 inch long roll. Place, seam side down, on greased baking sheet, shaping roll into a oval. seal ends together and flatten to 1/2 inch thickness.
Brush surface with egg-water mixture and sprinkle with some of the chopped almonds & some of the 1/2 cup sugar. Repeat with remaining dough and filling to make 2 more ovals. Let rest for 30 minutes. bake at 375 degrees about 25 minutes. Remove from baking sheet.
SWEET FILLING:
Cream 1/2 cup butter and 1 1/2 cups sugar till fluffy. stir in 1 1/2 cups light raisins or 1 1/2 cups coarsely chopped pecans.
