Kringle

Directions

1. 1
   Cream butter with 1/4 cup flour; pat or roll mixture between 2 sheets of waxed paper to 10 x 4-inch rectangle.
2. 2
   Chill dough thoroughly.
3. 3
   Soften yeast in 1/4 cup warm water.
4. 4
   Beat egg; add milk, sugar, salt and yeast.
5. 5
   Mix well.
6. 6
   Stir in 3 to 3 1/2 cups flour for soft dough.
7. 7
   On floured surface, roll into 12-inch square.
8. 8
   Place chilled butter mixture in center of dough and bring sides over to overlap.
9. 9
   Turn dough 1/4 way around and roll to 12-inch square.
10. 10
    Repeat folding and rolling 2 more times.
11. 11
    Wrap in waxed paper and chill 30 minutes.
12. 12
    Roll to 23 x 12-inch rectangle. Moisten edges to seal.