Kringles - butter

Method

• In a mixing bowl, stir the yeast up with the warm water; add the sugar, warm milk, egg, salt, and lemon extract, mixing well.
• Stir in 1 3/4 cups of the flour until it forms a large ball.
• Turn ball out onto a floured surface, and knead in the remaining flour until the dough is smooth and elastic, about 2-3 minutes.
• Cover the dough and let rise about 5-7 minutes.
• Flour a surface and roll out the dough into an 8x12-inch rectangle; place one sheet of the butter on top of the dough at one edge.
• Fold the 1/3 that has no butter down over the middle third; then fold the side with the butter over the top of that (it should be about 4-inches wide by 8-inches long).
• Now fold the 4-inch side over 1/3 of the way, and the same with the opposite end, leaving a stack of dough.
• Loosely cover the dough with plastic wrap and refrigerate for 30-40 minutes.
• Now roll the refrigerated dough out again to a 12x8-inch square.
• Place the last square of butter to one side of the dough and do the folding process again, then refrigerate the dough for 2 hours.
• Cut the dough in half (keep the other in the refrigerator while waiting); and roll out to a 6x24-inch rectangle (if hard to roll, allow to rest for 5 minutes or so).
• Spread half the filling on the middle of the dough and sprinkle with half of the almonds.
• Fold the dough over 1/3 of the way; brush lightly with water then fold over the other third and pinch the dough to form a seal.
• Grease a baking sheet and place the kringle on, forming it into a ring as you do, and sealing the ends together; pat the kringle with your hands to keep it flat.
• Repeat with remaining kringle.
• Allow kringles to rise for about an hour or until a fingerprint remains when touched.
• Bake at 350F for 20-25 minutes or until golden; cool on wire racks.
• Prepare icing by mixing powdered sugar with enough water to form a drizzling consistency; drizzle over kringles while they are still warm.