Name: Kringle
Ingredients: 12 tablespoons unsalted cultured butter, at room temperature; 2 ¼ teaspoons active dry yeast ((one package)); ¼ cup water; ¼ cup whole milk; ¼ cup granulated sugar; ½ teaspoon fine salt; ½ teaspoon lemon extract; 1 egg; 2 cups King Arthur unbleached all-purpose flour; 1 cup brown sugar; 5 ⅓ tablespoons unsalted cultured butter; 1 pinch fine salt; 1 pinch cinnamon; 1 egg white; 1 ½ cup nuts (pecan, walnut, etc.), chopped

Kringle

Servings 2 kringles

Equipment

2 jelly roll pans or baking sheets

Ingredients

Dough

12 tablespoons unsalted cultured butter, at room temperature
2 ¼ teaspoons active dry yeast (one package)
¼ cup water
¼ cup whole milk
¼ cup granulated sugar
½ teaspoon fine salt
½ teaspoon lemon extract
1 egg
2 cups King Arthur unbleached all-purpose flour

Filling

1 cup brown sugar
5 ⅓ tablespoons unsalted cultured butter
1 pinch fine salt
1 pinch cinnamon
1 egg white
1 ½ cup nuts (pecan, walnut, etc.), chopped

Instructions

Day One – Prepare dough

Let butter come to room temperature.
Cut two sheets of wax paper, each 20 inches long.
Place 1 stick and ½ stick of butter, end to end, in center of one sheet of wax paper, so they are parallel with the long side of the sheet of paper.
Place second sheet of wax paper on top of first sheet and butter.
Use rolling pin to pound the butter into a rectangle between the two sheets of wax paper.
Then use rolling pin to roll out butter, still between the sheets of paper, until it is a 8-inch by 16-inch rectangle.
Place butter, still between sheets of paper, on jelly roll pan and place in refrigerator.
Heat water to between 105° and 115°F.
Separately heat milk to between 105° and 115°F.
In medium sized mixing bowl, dissolve yeast in water.
Add milk, sugar, salt, lemon extract, and egg.
Mix well.
Add flour.
By hand, mix until smooth dough forms.
Wrap dough with plastic wrap and place in refrigerator.

Day One – Roll and fold dough

Roll chilled dough on pastry cloth to an 8-inch by 12-inch rectangle.
Cut chilled butter in two pieces, each about 8 inches square.
Return one piece of butter to the refrigerator.
Remove wax paper from other piece of butter and place butter on ⅔ of dough.
Fold uncovered third of dough over middle third.
Fold remaining third of dough over the middle third. The butter should be completed enclosed by the dough.
Wrap folded dough and place in refrigerator.

Day Two – Roll and fold dough

Roll chilled dough on pastry cloth to an 8-inch by 12-inch rectangle.
Remove wax paper from remaining piece of butter and place butter on ⅔ of dough.
Fold uncovered third of dough over middle third.
Fold remaining third of dough over the middle third. The butter should be completed enclosed by the dough.
Roll dough on pastry cloth to an 8-inch by 16-inch rectangle.
Fold dough like above in thirds.
Wrap folded dough and place in refrigerator.

Day Three – Roll dough

Roll and fold dough two more times.
Cut dough into two pieces.
Roll each piece on pastry cloth to an 8-inch by 24-inch rectangle.
Place rolled pieces in refrigerator.

Day Three – Prepare filling and assemble kringles

Prepare filling by mixing together in a bowl all the filling ingredients other than the nuts: brown sugar, ⅓ cup butter, pinch of salt, pinch of cinnamon, and egg white.
Divide filling into two equal portions.
Divide nuts into two equal portions.
For each kringle, spread filling across center ⅓ of dough, lengthwise.
Spread nuts over filling.
Fold one of long edges of dough to middle.
Moisten folded edge of dough with water or egg white.
Fold other edge of dough over top to cover filling.
Press and pinch to seal well.
Leave the dough with the sealed side up. This reduces the changes that butter from the filling will leak out which the kringle is baking.
Place dough on lightly greased baking sheet.
Shape each kringle into an oval.
Fold one end of kringle into other end, to create continuous oval, brushing folded-in edges with water or egg white, and pressing and pinching to seal ends.
Flatten entire oval with hands.
Cover kringle for one hour at room temperature.