Danish Pecan Kringle

For the pastry:
2 cups all purpose flour
1 Tablespoon sugar
½ teaspoon salt
½ cup cold butter
1 package active dry yeast
¼ cup warm water (110 – 115 degrees)
½ cup warm milk (110 – 115 degrees)
1 egg, beaten
1 egg white, lightly beaten
For the filling:
1 ½ cups chopped pecans
1 cup packed brown sugar
dash of salt
1/3 cup butter, softened
For the icing:
1 cup confectioner’s sugar
1 to 2 Tablespoons water
2 Tablespoons chopped pecans
Combine flour, sugar and salt in a large bowl, cut in butter until mixture resembles fine crumbs.  Dissolve yeast in warm water; stir into flour mixture with warm milk and egg.  Beat until smooth (dough will be very soft).  Cover and chill at least 2 hours, but no more than 24 hours.  Combine filing ingredients in small bowl before forming kringles.  Lightly flour a pastry board to prevent dough from sticking.  Divide dough in half, cover and return remaining half to refrigerator while forming first kringle.  Roll dough into a 6 x 18 inch rectangle.  Spread a 3 inch strip in the center with half of the beaten egg white.  Spread pecan filling over the egg white.  Fold one side of the dough over the filling, then fold over the other side, overlapping to cover filling.  Pinch dough to close the fold.  Pick up kringle carefully and arrange in an oval on a greased baking sheet, seam side down, pinching ends together to meet.  Cover with a towel and repeat for second kringle.  Cover kringles and let rise in a warm place for 30 minutes (until slight indentation remains if you press gently with finger).  Bake in 350 degree oven for 20 to 25 minutes or until golden brown.  While baking, beat powdered sugar with water to desired icing consistency.  Cool kringles for 10 minutes, then drizzle powdered sugar icing on kringles and sprinkle with chopped pecans.  Cut in wedges to serve.

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