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1
Soften butter with a potato masher or something similar.
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2
Spread the butter on waxed paper to an 8 by 16-inch rectangle.
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3
Chill.
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4
Dissolve yeast in the warm water.
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5
Add milk, sugar, salt, lemon extract, and egg and mix well.
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6
Add flour and mix smooth by hand.
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7
A nice dough should be formed Wrap with plastic wrap and chill.
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8
Roll the dough on well-floured board to an 8 by 12-inch rectangle.
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9
Divide the prepared butter layer into 2 equal parts.
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10
Place 1 piece of the butter on 2/3 of the dough.
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11
Fold the uncovered third of dough over the middle third (on top 1/2 of the butter layer), then fold the remaining third over the top.
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12
Chill.
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13
Roll dough again to an 8 by 12-inch rectangle.
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14
Place the remaining piece of chilled butter on 2/3 of the dough.
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15
Fold in the same method as the first piece of butter.
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16
Gently roll dough to an 8 by 16-inch rectangle being careful not to break the layering of butter.
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17
Fold like above in thirds.
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18
This make 24 layers of butter.
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19
Chill.
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20
Cut the dough into 2 equal pieces.
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21
Lightly and patiently roll 1 piece at a time, until piece is about 6 by 20 inches.
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22
To prepare filling mix ingredient until smooth.
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23
Spread center third of dough with butterscotch filling, then add fruit, nuts, raisins or jam.
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24
Fold 1 of the long edges to the middle, moisten other edge and fold over top to cover filling.
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25
Seal well.
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26
Put kringle on lightly greased baking sheet and form into oval shape, pressing ends of kringle together to form a continuous oval.
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27
Flatten entire oval with hands.
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28
Cover kringle for 1 hour at room temperature.
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29
Preheat the oven to 350 degrees F.
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30
Bake for about 20 to 25 minutes, until golden brown color.
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31
Cool, then ice with mixture of powder sugar and water.
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32
Please note that the best quality kringle require patience.
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33
This process is most successful when spread out over three days.
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34
Day 1, roll in first piece of butter.
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35
Day 2, roll in second piece of butter and additional fold.
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36
Day 3, create your kringle or other fine Danish pastries.
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37
A quality Danish pastry should be light, tender, flaky, and full of flavor.
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38
With patience and pride this recipe will yield just that.
