Ingredients
3/4 cup butter
1/4 cup sifted all-purpose flour
1 package dry yeast
1 beaten egg
3/4 cup milk
3 tablespoons sugar
1 teaspoon salt
3 to 3 1/2 cups sifted all-purpose flour
Raisin Filling:
1 teaspoon ground cardamom
1/4 c soft butter
2 cups sifted confectioner’s sugar
2 tablespoons cream
1 cup raisins
Almond Topper
1 beaten egg
1/4 cup sugar
1/2 cup halved almonds
Preparation
Cream butter with 1/4 cup flour; roll between sheets of waxed paper to 10x4-inch rectangle. Chill. Soften yeast in 1/4 cup warm water. Mix egg, milk, sugar, salt, yeast; stir in flour for soft dough.
On floured surface, roll to 12" square; place chilled butter in center; overlap sides of dough atop butter. Turn dough 1/4 way around; roll to a 12" square.
Repeat folding and rolling twice more. Wrap in waxed paper. Chill 30 minutes. Roll to 24x12" rectangle. Cut length-wise in 2 strips; spread each with Raisin Filling and roll as for jelly roll, starting with long side. Moisten edges; seal. Stretch each to 30" lenght without breaking. Place seam sides down on greased baking sheet, shaping into a “U”. Flatten to 1/2" with rolling pin.
Add Almond Topper. Cover, let rise till double, 25 minutes. Bake at 375 degrees for 25-30 minutes, or till golden.
Raisin Filling: Add cardamom to soft butter; gradually stir in confectioners’ sugar. Blend in cream; add raisins and mix.
Almond Topper: Brush Kringles with beaten egg; sprinkle with sugar and almonds.
