Kringle is another pastry said to have originated in Vienna before it was "adopted" by Danish bakers. Makes 1 large cake.

1/4 c. milk
2 c. unsifted flour (self-rising)
1/4 c. sugar
1/4 c. (1/2 stick) Fleischmann's butter
1/2 c. warm water (105-115 degrees)
2 pkg. or cakes Fleischmann's yeast, active dry or compressed
1 egg, beaten
1 1/2 c. chopped stewed prunes
3 tbsp. sugar
3 tbsp. lemon juice
1/2 tsp. grated lemon peel

Scald milk; cool to lukewarm. Combine flour, sugar. Cut in Fleischmann's butter with a pastry cutter. Measure warm water into large warm bowl. Sprinkle or crumble in Fleischmann's yeast; stir until dissolved. Stir in lukewarm milk, beaten egg and flour mixture. Stir until well blended. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 40 minutes. Combine prunes, sugar, lemon juice and lemon peel. Set aside.

Punch dough down and turn out onto well floured board; divide in half. Roll each half to a 16 x 12 inch rectangle. Place 1/2 on a greased 15 x 10 x 1 1/2 inch pan. Spread with prune mixture. Cover with second half of dough. Seal edges well. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1/2 hour.

Bake in moderate oven (350 degrees) about 20 minutes. Turn out of pan at once. When cool, ice with confectioners' sugar frosting if desired.