Kringle

1. 1

   Cream butter with 1/4 cup flour; pat or roll mixture between 2 sheets of waxed paper to 10 x 4-inch rectangle.

2. 2

   Chill dough thoroughly.

3. 3

   Soften yeast in 1/4 cup warm water.

4. 4

   Beat egg; add milk, sugar, salt and yeast.

5. 5

   Mix well.

6. 6

   Stir in 3 to 3 1/2 cups flour for soft dough.

7. 7

   On floured surface, roll into 12-inch square.

8. 8

   Place chilled butter mixture in center of dough and bring sides over to overlap.

9. 9

   Turn dough 1/4 way around and roll to 12-inch square.

10. 10

    Repeat folding and rolling 2 more times.

11. 11

    Wrap in waxed paper and chill 30 minutes.

12. 12

    Roll to 23 x 12-inch rectangle. Moisten edges to seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.