Recipe: Kringle (Danish Pastry) with Butterscotch Filling

KRINGLE (DANISH PASTRY) WITH BUTTERSCOTCH FILLING
Source: 1998 Smithsonian Folklife Festival

3/4 cup butter
1 egg, large
2 cups sifted, all purpose flour
1/2 teaspoon lemon extract
1/4 cup lukewarm milk
1/2 teaspoon salt
1/4 cup sugar
1/4 cup warm water
1 package (or cake) yeast

Divide butter in half and spread each half on waxed paper to an 8x8 inch square. Chill.

Dissolve yeast in warm water. Add lukewarm milk, sugar, salt, lemon extract, and egg. Mix well. Add flour and mix until smooth. Roll dough on well floured board to an 8x12 inch rectangle. Place one piece of chilled butter onto two thirds of the dough. Fold uncovered third of dough over the middle third, then fold the remaining third over the top. Again, fold one end over middle third, and fold the remaining third over top, making a square of nine layers. Wrap in waxed paper and refrigerate for 30 minutes.

Remove dough from refrigerator and again roll to an 8x12 inch rectangle. Add chilled butter and fold the same way. This will make a total of 18 layers. Refrigerate 2 hours.

Cut dough into 2 equal squares. Lightly roll one piece at a time, until each piece is about 20x6 inches. Spread center third of dough with butterscotch filling (see following recipe), then add fruit, nuts, raisins, and so on as you like. You can also fill pastry with jam. Fold one of the long edges to the middle, moisten other edge and fold over the top to cover filling. Seal well. Put kringle on greased baking sheet and form into oval shape, pressing ends of kringle together to form a continuous circle. Flatten dough with hands. Cover kringle for one hour at 70 degrees (room temperature).

Bake at 350 degrees for 25-30 minutes or until golden brown. Cool, then ice with mixture of powdered sugar and water.

BUTTERSCOTCH FILLING
(used for Kringle filling):
1/3 cup butter
pinch of cinnamon
1/2 of an egg white
pinch of salt
1 cup brown sugar

This is enough filling for 2 kringles. Mix all ingredients until smooth. Spread on dough. Kringles keep very well in the freezer or for several days in the refrigerator. The high butter content keeps them moist.

The butterscotch filling enhances the flavor and prevents the fruit filling from soaking into the pastry. Pecan is the most popular filling, along with cherry, apple, and almond.