2 c. flour
1 1/2 tbsp. sugar
1/2 tsp. salt
1/2 c. soft butter
1/2 c. milk
1 egg, separated
1 pkg. yeast
1/4 c. warm water

Measure flour, sugar, salt and butter into bowl; blend with pastry blender. Cool milk; stir in egg yolk. Pour into bowl with first ingredients. Add yeast to warm water and let stand a few minutes. Add to flour mixture and mix thoroughly. Dough will be very soft. Cover bowl tightly and chill at least 2 hours (no more than 48 hours in refrigerator).

Divide dough into 2 parts. Beat egg whites until frothy. Roll out one part of dough into 6 x 18 inch rectangle or as thin as you can. Spread 1/2 of beaten egg whites over dough. Spread filling down middle.

Fold one side over it - then the other side. Pinch dough to close the fold. Carefully slide Kringle on greased baking sheet and form it either in an oval or horseshoe shape.

Cover and let rise in warm place 30 to 45 minutes. Bake at 400 degrees for 20 to 30 minutes until golden brown. Spread with powdered sugar frosting while hot. (May use Solo filling or homemade.) Makes 2 Kringles.