Butter-Pecan Kringle

Filling 1/2 cup butter, unsalted preferred, cut into pats 1 cup Unbleached All-Purpose Flour 1/4 teaspoon salt (omit if you use salted butter) 1/4 cup cold water Pastry 1 cup water 1/2 cup butter, unsalted preferred 1/4 teaspoon salt (omit if you use salted butter) 1 cup Unbleached All-Purpose Flour 3 large eggs, at room temperature 1/8 teaspoon extra-strong butter-rum flavor, optional Topping 3 dozen individual vanilla caramel candies, unwrapped 2 cups diced pecans or pecan halves, toasted* Glaze 1 cup confectioners' sugar 1/4 to 1/3 cup heavy cream or milk, enough to make a pourable glaze pinch of salt 2 drops extra-strong butter-rum flavor, optional

*Spread pecans in a single layer in a 9 x 13-inch pan, and bake in a preheated 350°F oven for 9 to 13 minutes (the longer amount of time if you take them right from the freezer), till they're lightly browned and smell toasty. Preheat the oven to 350°F. Lightly grease (or line with parchment) a cookie sheet or sheet pan that's at least 18 x 13-inch. To make the filling: Combine the butter, flour, and salt (if you're using it), mixing till crumbly. Add the water, and stir to make a soft, sticky dough. Wet your hands, pick up the dough, and shape it into an oval ring on the sheet pan, making the ring about 12 x 8-inch. This will be messy going, but just keep wetting your fingers and pushing it into a ring. Once you've made the ring, flatten the dough so it's about 1 1/2-inch wide; basically, it'll look like an oval train or NASCAR track. To make the pastry: Place the water, butter, and salt (if you're using it) in a saucepan, and heat over med- ium heat till the butter is melted and the mixture is boiling. Transfer to a mixing bowl, and immediately add the flour. Beat until the mixture is cohesive. Beat in the eggs one at a time, making sure each is fully in- corporated before adding the next. Add the flavor at the end, if you're using it. Spread the pastry along the oval ring, covering it com- pletely; you'll now have a much wider oval ring, though it won't be completely closed in the center; it should still look like a ring. Bake the kringle for 50 to 60 minutes, till it's a deep golden brown. Remove it from the oven, and allow it to cool completely on the pan. To make the topping: First, have the pecans all ready beside the pan of kringle; you'll be sprinkling them atop the caramel as soon as you pour it on. Place the caramel in a microwave-safe spouted cup, if you have one; it's not necessary, but makes it easier to pour. Melt the caramel till it's bubbly, remove it from the microwave, stir a few times to smooth out the bubbles, and immediately drizzle it over the kringle. If it stiffens up, reheat briefly in the microwave. Sprinkle pecans atop the caramel, pressing them in gently. Allow the kringle to cool completely. To make the glaze: Stir together the confectioners' sugar, salt, flavor (if you're using it), and enough milk or cream to make a pourable glaze. Drizzle it over the kringle. To serve, cut the kringle in 2-inch slices. Yield: one large (12 x 16-inch) kringle, 20 servings.