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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 not more than 24 hours. Punch dough down. Divide dough in half; return one half to refrigerator. On a well floured board, roll other half into a 15 x 1-inch rectangle.
Combine filling ingredients. Spread half of the filling down center of rectangle in a 2-inch strip. Fold sides of dough over filling, overlapping 1-1/2 inches; pinch edges to seal. Shape into an oval; pinch ends together. Place seam side down on a greased 15 x 10 x 2-inch baking pan. Repeat with remaining dough and filling. Cover and let rise in a warm place for 30 minutes. Bake at 375 degrees for 20 minutes or until golden brown. Cool for 15 minutes. Combine confectioners's sugar; water and vanilla, spread over kringles. Sprinkle with nuts.
Yields: 2 Kringles
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