1
["Cream butter with 1/4 cup flour; roll between sheets of waxed paper to 10x4-inch rectangle. Chill. Soften yeast in 1/4 cup warm water. Mix egg, milk, sugar, salt, yeast; stir in flour for soft dough.", "", "On floured surface, roll to 12"" square; place chilled butter in center; overlap sides of dough atop butter. Turn dough 1/4 way around; roll to a 12"" square.", "", "Repeat folding and rolling twice more. Wrap in waxed paper. Chill 30 minutes. Roll to 24x12"" rectangle. Cut length-wise in 2 strips; spread each with Raisin Filling and roll as for jelly roll, starting with long side. Moisten edges; seal. Stretch each to 30"" lenght without breaking. Place seam sides down on greased baking sheet, shaping into a ""U"". Flatten to 1/2"" with rolling pin.", "", "Add Almond Topper. Cover, let rise till double, 25 minutes. Bake at 375 degrees for 25-30 minutes, or till golden.", "", "Raisin Filling: Add cardamom to soft butter; gradually stir in confectioners' sugar. Blend in cream; add raisins and mix.", "", "Almond Topper: Brush Kringles with beaten egg; sprinkle with sugar and almonds."]
