Easy Wisconsin Kringle

In a large bowl, whisk together the flour and salt.

Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

Gradually add the ice water, mixing until the dough just comes together. Be careful not to overmix.

Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours (or overnight).

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out one disc of dough into an oval shape, about 1/4 inch thick.

Spread half of the pecan or cherry filling evenly over the dough, leaving a 1-inch border.

Carefully roll up the dough jelly-roll style, starting from one long side. Pinch the seam to seal.

Shape the roll into an oval or ring shape and place it on the prepared baking sheet. Repeat with the remaining dough and filling.

Bake for 25-30 minutes, or until golden brown.

While the Kringle is baking, prepare the icing: In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Let the Kringle cool slightly before drizzling with the icing.

Slice and serve warm. Enjoy!