Recipe: Danish Kringle (pastry with raisin filling, BH&G 1960's)

DANISH KRINGLE

FOR THE BUTTER MIXTURE:
3/4 cup butter, softened
1/4 cup sifted all-purpose flour
FOR THE PASTRY DOUGH:
1 package active dry yeast
1/4 cup warm water
1 egg, beaten
3/4 cup milk
3 tablespoons sugar
1 teaspoon salt
3 to 3 1/2 cups sifted all-purpose flour
FOR THE KRINGLES:
Raisin Filling (recipe follows)
Almond Topping (recipe follows)

TO MAKE THE BUTTER MIXTURE:
Cream butter with 1/4 cup flour. Roll between sheets of waxed paper to a 10x4-inch rectangle. Chill.

TO MAKE THE PASTRY DOUGH:
Soften yeast in 1/4 cup warm water. Mix egg, milk, sugar, salt, yeast; stir in 3 to 3 1/2 cups flour to make a soft dough.

On floured surface, roll to 12-inch square; place chilled butter mixture in center; overlap sides of dough atop butter. Turn dough 1/4 way around; roll to 12-inch square Repeat folding and rolling twice more. Wrap in waxed paper. Chill 30 minutes

TO FILL AND BAKE:
Roll chilled dough to 24 12-inch rectangle. Cut lengthwise into 2 strips. Spread each with Raisin Filling and roll as for jelly roll, starting with long side. Moisten edges; seal. Stretch each to 30-inch length without breaking. Place seam sides down on greased baking sheet. Shape each into a horseshoe then turns the ends into the center (like a pretzel shape forming the letter C). Flatten to 1/2 inch with rolling pin.

Brush Kringles with beaten egg; sprinkle with Almond Topper. Cover, let rise until double, 25 minutes.

Bake in a preheated 375 degrees F oven for 25 to 30 minutes, or till golden.

RAISIN FILLING

1/4 cup butter, softened
1 teaspoon ground cardamom
2 cups sifted confectioners' sugar
2 tablespoons cream
1 cup light seedless raisins

Add cardamom to butter; gradually stir in confectioners' sugar. Blend in cream; add raisins and mix.

ALMOND TOPPING

1/4 cup sugar
1/2 cup halved almonds

For the topping, combine 1/4 cup sugar and almonds

Makes 2 Kringles
Adapted from source: Better Homes and Gardens Meals with a Foreign Flair