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1
Divide butter in half and spread each half on waxed paper to an 8x8 inch square.
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2
Chill.
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3
Dissolve yeast in warm water.
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4
Add lukewarm milk, sugar, salt, lemon extract and egg, mixing well.
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5
Add flour and mix until smooth.
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6
Roll dough on well floured board to an 12x8 inch rectangle.
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7
Place one piece of chilled butter on two thirds of dough.
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8
Fold uncovered third of dough over the middle third, then fold the remaining third over top.
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9
Again fold one end over middle third, and fold remaining third over top, making a square of nine layers.
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10
Wrap in waxed paper and refrigerate 30 minutes.
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11
Roll dough again to an 8x12 inch rectangle.
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12
Add chilled butter and fold the same way.
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13
This makes 18 layers.
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14
Refrigerate 2 hours.
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15
Cut dough into 2 equal pieces.
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16
Lightly roll one piece at a time, until piece is about 20x6 inches.
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17
Spread center third of dough with butterscotch filling, then add fruit, nuts, raisins and so on-- or top with jam.
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18
Fold one of the long edges to the middle, moisten other edge and fold over top to cover filling.
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19
Seal well.
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20
Put kringle on a greased baking sheet and form into an oval shape, pressing ends of kringle together to form a continuous circle.
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21
Flatten dough with hands.
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22
Cover kringle for 1 hour at 70 degrees.
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23
Bake at 350 degrees for 25-30 minutes or until golden brown.
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24
Cool, then ice with a mixture of powdered sugar and water.
