Have water and milk at 110°-115°F and all other ingredients at room temperature.

Measure the first 4 ingredients into a bowl. Mix with pastry blender or fork. Dissolve yeast in the water. Let stand 3 to 5 minutes. Add milk and egg yolk. Stir yeast-mixture and add to egg yolk-mixture. Pour into bowl with flour-mixture. Blend. Cover bowl with waxed paper, then foil. Chill 2 to not more than 48 hours. Prepare Fillings before removing dough from refrigerator. Quantity given for filling is for one Kringle.

Divide dough into 2 parts. Beat egg white until stiff. Roll dough on lightly floured board into a 6x18-inch rectangle. Spread with 1/2 the egg white, then one of the Fillings. Bring sides over Filling the long way, and pinch edge of dough into roll. Handle Kringle carefully- this is a tender dough. Place on lightly greased baking sheet in horseshoe or circular shape. Shape second Kringle and place on second baking sheet. Cover. Let rise until almost doubled, about 30-40 minutes. Bake 18 to 25 minutes in preheated 400°F oven. Remove from pans to racks to cool. Before serving, sift confectioners' sugar over the top of the Kringles.

Fillings (quantity is for 1 Kringle)

• Apple Currant: 3/4 cup finely chopped apples, 1/4 cup washed currants, 1/4 cup brown sugar (packed), 2 tsp. flour

• Apple Pecan: 3/4 cup finely chopped apples, 1/4 cup finely chopped pecans, 1/4 cup brown sugar (packed), 2 tsp. flour

• Date Pecan: 1/2 cup finely cut-up dates, 1/4 cup finely chopped pecans, 1/4 cup brown sugar (packed)

• Orange or Pineapple Marmalade: 1/2 cup marmalade

• Pecan: 1/2 cup chopped pecans, 1/4 cup brown sugar (packed)

   

Visit our Lessons in Yeast & Baking for more information on baking.