Danish Kringle

Directions

1. 1
   For the pastry:.
2. 2
   Blend the butter and 1/4 cup of the flour together and set aside.
3. 3
   Dissolve yeast in the lukewarm water; add 1 Tbsp sugar, and let stand for 5 minutes.
4. 4
   Beat together the egg (reserve 1 Tbsp for topping), cold milk, 2 tbsp sugar, salt, and the yeast mixture.
5. 5
   Blend in remaining flour to form a stiff dough.
6. 6
   Chill in refrigerator for about 45 minutes,
7. 7
   When 45 minutes have passed, on a lightly floured surface, roll out to a 12-inch square.
8. 8
   Roll the flour/butter mixture between sheets of waxed paper to a 10x4-inch rectangle, remove wax paper, and place the mixture in the center of the dough.
9. 9
   Fold each side of the dough over the flour/butter mixture; turn slightly and roll out again to a 12-inch square.
10. 10
    Repeat the folding and rolling process two more times.
11. 11
    Wrap the dough in waxed paper and chill for 30-60 minutes.
12. 12
    For the filling:.
13. 13
    Blend all ingredients together, using enough cream to form a spreadable consistency - not too firm that it crumbles when spread, but not to soupy either.
14. 14
    Assembly:.
15. 15
    Preheat your oven to 375 degrees.
16. 16
    Roll out chilled dough to a 24x12-inch rectangle, then cut lengthwise into two 24x6-inch strips.
17. 17
    Spread each strip with filling, leaving at least 1/4 inch on all sides.
18. 18
    Roll as a jelly roll, starting with the 24-inch edge.
19. 19
    Moisten edges, seal, and stretch to about 30 inches.
20. 20
    Place on a greased baking sheet.
21. 21
    Shape into an oval or pretzel shape.
22. 22
    Flatten to about 1/2-inch thickness.
23. 23
    Brush with the reserved egg.
24. 24
    Cover with a moist cloth, and let rise in a warm place for 30 minutes.
25. 25
    Bake for 25-30 minutes or until golden brown and delicious.