Recipe by Michelle S.
READY IN: 4hrs 30mins
YIELD: 1 kringle




  • 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, mixing well.
  • Add flour and mix until smooth.
  • Roll dough on well floured board to an 12x8 inch rectangle.
  • Place one piece of chilled butter on two thirds of dough.
  • Fold uncovered third of dough over the middle third, then fold the remaining third over top.
  • Again fold one end over middle third, and fold remaining third over top, making a square of nine layers.
  • Wrap in waxed paper and refrigerate 30 minutes.
  • Roll dough again to an 8x12 inch rectangle.
  • Add chilled butter and fold the same way.
  • This makes 18 layers.
  • Refrigerate 2 hours.
  • Cut dough into 2 equal pieces.
  • Lightly roll one piece at a time, until piece is about 20x6 inches.
  • Spread center third of dough with butterscotch filling, then add fruit, nuts, raisins and so on-- or top with jam.
  • Fold one of the long edges to the middle, moisten other edge and fold over top to cover filling.
  • Seal well.
  • Put kringle on a greased baking sheet and form into an oval shape, pressing ends of kringle together to form a continuous circle.
  • Flatten dough with hands.
  • Cover kringle for 1 hour at 70 degrees.
  • Bake at 350 degrees for 25-30 minutes or until golden brown.
  • Cool, then ice with a mixture of powdered sugar and water.