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O&H Kringle

Ingredients

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Directions

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  • Halve the butter. On each of 2 pieces of waxed paper, spread 1 portion of butter to form an 8-inch square. Wrap and chill the butter portions.

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  • In a mixing bowl, soften the yeast in warm water. Add sugar, warm milk, egg, salt, and lemon extract; mix well. Add 1-3/4 cups of the flour and beat until mixture forms a ball. Turn out onto a floured surface. Knead in the remaining flour until dough is smooth and elastic (2 to 3 minutes total). Cover and let rest for 5 minutes.

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  • Roll out the dough to form a 12x8-inch rectangle. Place 1 square of chilled butter on 2/3 of a dough rectangle next to an 8-inch side. Fold uncovered 1/3 of dough over middle third. Then, fold opposite third over the top.

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  • Next, form a 4-inch end of the rectangle, fold dough over middle third and fold opposite 4-inch end over the top, making a stack of layered dough. Cover and refrigerate the stacked dough for 30 minutes.

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  • Repeat, rolling dough into a 12x8-inch rectangle. Top with remaining square of butter; fold into a stack as above. Cover and refrigerate 2 hours.

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  • Prepare the Butterscotch Filling.

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  • Cut the chilled dough in half; chill 1 portion. On a floured surface, roll out the remaining portion of dough, smooth side up, to form a 24x6-inch rectangle. (If dough is too elastic and hard to roll, cover and let rest for 5 to 10 minutes.) Spread half of the Butterscotch Filling lengthwise down center third of dough. Sprinkle with half of the pecans. Fold 1 of the 24-inch-long sides over filling; brush other side with water and fold over the top. Pinch the dough to seal well.

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  • Transfer the filled dough to a greased baking sheet and shape into an oval. Seal ends together. Flatten dough slightly with hands. Repeat shaping with remaining dough. Cover the ovals of dough and let rise until a slight indentation remains in the dough when touched (about 1 hour).

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  • Bake in a 350 degree F oven for 20 to 25 minutes or until golden brown. Remove from baking sheets and cool on wire racks. Drizzle with icing while warm. Makes 2 filled ovals.

Nutrition Facts (O&H Kringle)

317 calories; 19 g total fat; 9 g saturated fat; 49 mg cholesterol; 231 mg sodium. 36 g carbohydrates; 1 g fiber; 3 g protein; 534 IU vitamin a; 0 mg vitamin c; 30 mg calcium; 1 mg iron;

Butterscotch Filling

Ingredients

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Directions

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  • In a mixing bowl, stir together packed brown sugar, salt, and ground cinnamon. Cut in butter. Add egg white and mix well.

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Powdered Sugar Icing

Ingredients

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Directions

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  • In a mixing bowl, beat together powdered sugar and water.

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