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DANISH KRINGLE 
1 cake yeast
1/2 c. lukewarm water
4 c. flour
1 c. Crisco
3 tbsp. sugar
1 tsp. salt
3 eggs
1 c. lukewarm milk
Fruit filling

Dissolve yeast in the water. Mix flour, Crisco, sugar and salt in large bowl. Beat 3 egg yolks, warm milk and yeast mixture in bowl, then beat into flour. Cover and place in cellar overnight. Then divide into 4 parts. Roll each piece into a long strip about 9 inches wide and very long. Beat egg whites stiff and spread on dough. Then spread on fruit filling.

Long ways, fold bottom side over 1/3 of the way, then fold over top edge. Shape like a big pretzel on greased cookie sheet. Let rise 2 hours. Bake 30 minutes at 350 degrees. Ice with powdered sugar icing while hot. Makes 4 medium or 2 large kringles.

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