Danish Kringle

1/2 cup butter or margarine
2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
1 egg
1/2 cup lukewarm milk (scalded, then cooled)
Almond or Pecan Filling
Glaze
1/4 cup chopped nuts

Cut butter into flour, sugar and salt in large bowl until mixture resembles fine crumbs. Dissolve yeast in warm water. Stir yeast mixture, egg and milk into flour mixture; beat until smooth; dough will be very soft. Cover and refrigerate at least 2 hours but no longer than 24 hours.

Prepare Almond Filling. Divide dough into halves; return one half to refrigerator. Roll other half into 15 x 6-inch rectangle on floured cloth-covered board with floured stockinet-covered rolling pin. Spread half the filling lengthwise down center of rectangle in 3-inch strip. Fold sides of dough over filling with 1 1/2-inch overlap; pinch edges to seal.

Carefully arrange Kringle, seam side down, on greased cookie sheet in oval or horseshoe shape. Pinch ends together for the former. Repeat with remaining dough. Cover; let rise in warm place 30 minutes.

Preheat oven to 375 degrees F. Bake until golden brown, 20 to 25 minutes. Spread with Glaze; sprinkle with nuts.

Almond Filling
1 (8 ounce) can almond paste (1 cup)
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened

Mix almond paste, brown sugar and butter until smooth.

Pecan Filling
1 1/2 cups chopped pecans
1 cup packed brown sugar
1/2 cup butter or margarine, softened

Mix pecans, brown sugar and butter.

Glaze
1 cup confectioners' sugar
1 tablespoon water
1/2 teaspoon vanilla extract

Mix confectioners' sugar, water and vanilla extract until smooth. Stir in additional water if necessary, 1/2 teaspoon at a time.