Kringle

Ingredients

2 cups flour, sifted
1/2 cup sugar
1/2 teaspoon salt
1/4 cup Roberts Butter
1 package active dry yeast
1/2 cup warm water
1/4 cup Roberts Milk, scalded and cooled to lukewarm
1 Roberts Egg, beaten
1 1/2 cups chopped stewed prunes
3 tablespoons lemon juice
1/2 teaspoon grated lemon rind

Preparation

Combine flour, 1/4 cup sugar and salt; cut in butter until particles are the size of peas. Soften yeast in warm water; mix in lukewarm milk, beaten egg and flour mixture, stirring until well-blended. Place mixture in a buttered bowl, turning to butter top. Cover and allow to rise in a warm place until double in bulk, about 40 minutes. Combine prunes, remaining sugar, lemon juice and lemon rind; set aside. Punch down dough, turn out onto a well-floured surface and divide in half. Roll each half to a 12 x 16 inch rectangle. Place 1 rectangle on a buttered 15 x 10 x 1 inch baking pan; spread evenly with prune mixture. Cover with second rectangle, sealing edges well. Cover and allow to rise in a warm place until double in bulk, about 30 minutes. Bake at 350° about 20 minutes. Immediately turn out of pan. When cool, frost with Confectioner's Frosting and cut into 2 inch squares.

Yield: 40

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.