2 c. sifted flour
1 1/2 tbsp. sugar
1/2 tsp. salt
1/2 c. soft butter
1 egg, separated
1/2 c. milk, scalded
1/4 c. warm water (110 to 115 degrees)
1 pkg. active dry yeast

) Cover tightly and chill at least 2 hours and no more than 48 hours in refrigerator.

Prepare filling before shaping kringles. Divide dough into two parts. Take out one part and return other half to refrigerator. Beat egg white. Grease two baking sheets. Cover board with cloth and rub flour well into cloth to prevent dough from sticking. Roll dough into 6 x 18 inch rectangle. Spread 3 inch center strip with half of beaten egg white, then with filling.

Fold over one side of dough and then the other with 1 1/2 inch lap to cover filling. Pinch dough to close the fold. Pick up kringle carefully, and arrange on baking sheet in oven or horseshoe shape, closing ends for the oval. Shape second kringle as first. Cover and let rise in warm place 30 to 45 minutes or until dent remains when finger is pressed on side of dough and dough is no longer cold. Bake at 400 degrees for 20 to 30 minutes or until golden brown.

Spread with sugar icing while hot. Yields about 14 servings. Filling: 1/2 cup brown sugar, packed, 1 cup finely chopped apples and 1/2 cup finely chopped pecans. Sprinkle sugar, then apples and nuts. For icing, mix 1 cup powdered sugar, 1/2 teaspoon milk and 1/4 teaspoon vanilla together until ingredients are of spreading consistency.