Kringle - cooking recipe

Ingredients

3/4 c. butter
1 pkg. dry yeast
1/4 c. warm water
1 egg
3 to 3 1/2 c. flour
1/4 c. sifted flour
3/4 c. milk
3 Tbsp. sugar
1 tsp. salt

Preparation

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