Kringle

1. For the dough, add flour, butter, sugar, and salt to your food processor. Blend until the flour resembles coarse corn meal, or blend in a large bowl with a pastry blender.
2. Measure out the milk in a 2-cup measuring cup. Add yeast and eggs. Beat with a fork to combine.
3. Add liquid to the dry ingredients. Mix well with a fork until the dry ingredients are moistened.
4. Empty bowl onto the counter and knead with your hands to make a soft dough. Divide into two pieces and shape into balls.
5. Wrap in plastic wrap and put into a large zip bag. Refrigerate overnight.

The next morning:

6. Preheat oven to 350F. Line a cookie sheet with a piece of parchment paper. For the filling, beat the cream cheese, sugar, and vanilla. Set aside.
7. Roll out one of the dough balls into a 12” x 18” rectangle. Spread half of the cream cheese over the dough, then spread 2 tablespoons of the preserves evenly over the cream cheese. Repeat with the remaining dough ball.
8. Roll both short ends of the dough towards the center. Pinch the ends together. Place on the prepared cookie sheet and bake for 25 minutes.
9. In a small bowl, mix the powdered sugar, vanilla, and milk for the icing. Mix well, adding more milk if necessary to get the right consistency.
9. Remove the kringles from the oven and slide them right onto a cooling rack. Cool for 5-10 minutes before drizzling with the icing. Serve warm or at room temperature.

See the related blog post for detailed photo instructions.