Kringle: Cut butter into flour, sugar and salt in large bowl until mixture resembles
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.
Heat oven to 375 degrees F.
Bake until golden brown, 20 to 25 minutes.
Spread with Glaze; sprinkle with nuts.
Almond Filling: Mix almond paste, brown sugar and butter until smooth.
Pecan Filling: Mix pecans, brown sugar and butter.
Glaze: Mix confectioners' sugar, water and vanilla extract until smooth.
Stir in additional water if necessary, 1/2 teaspoon at a time.