DANISH KRINGLE

Steps:

• 1. Preheat oven to 375F. Cut 3/4 cup butter into 1/4 cup flour. Chill while preparing dough.
• 2. Soften yeast in warm water in mixing bowl.
• 3. Beat egg and reserve 1 tablespoon for topping.
• 4. Add egg, 3 tablespoons sugar, 3/4 cup cold milk and salt to yeast mixture.
• 5. Blend in 2 3/4 to 3 cups flour to form a stiff dough. Roll out on well-floured surface to a 12-inch square.
• 6. Roll out chilled butter-flour mixture between 2 sheets of waxed paper to a 10 x 4-inch rectangle. Remove top sheet of waxed paper; invert butter-flour mixture onto half of dough.
• 7. Remove remaining sheet of waxed paper. Fold other half of dough over mixture and roll out to a 12-inch square. Repeat rolling and folding 3 times. Wrap in waxed paper. Chill 30 minutes.
• 8. Cover raisins with boiling water. Let stand 5 minutes; drain well.
• 9. Cream 1/4 -cup butter with cardamom and confectioners' sugar. Blend in 1 tablespoon milk until cardamom mixture is of spreading consistency.
• 10. Roll out dough to a 24 x 12-inch rectangle. Cut lengthwise into two 24 x 6-inch strips. Spread each with cardamom mixture. Sprinkle with raisins. Roll up each strip, starting with 24-inch side. Moisten edges and seal well.
• 11. Stretch each roll to 30 inches. Place on greased cookie sheets and form into pretzel shapes; seal any breaks. Flatten to 1/2-inch thickness. Brush with reserved egg.
• 12. Combine 1/4 cup sugar and almonds; sprinkle over rolls. Cover; let stand at room temperature for 30 minutes.
• 13. Bake at 375º for 25 to 30 minutes, until golden brown.
• 14. Danish Pastry: Prepare dough as directed in recipe. Do not make filling. Cut the 24 x 12-inch rectangle into 4-inch squares. Place 1 teaspoon jam, almond paste or Sweetened applesauce in center of each. Fold opposite corners to center. Moisten edges; press to seal. Top with egg and sugar-almond mixture and let stand as directed for Kringle. Bake at 425º for 12 to 15 minutes.