-Place the softened butter inside the zip lock bag. Use a rolling pin to carefully roll the softened butter evenly within the inside of the bag, from corner to corner, forming a "sheet" of butter. *Note - do not close the bag as you'll need to express the air out as you roll to ensure a flat surface of the butter. Place the bag on a baking sheet and place the flattened butter in the freezer as you prepare the dough.

-In a small bowl, warm the water and milk in a microwave to lukewarm, not hot.

-Dissolve the yeast in the water/milk mixture and add a pinch of sugar. Allow the mixture to sit and get foamy (about 5 minutes).

-In a stand mixer, and using the dough hook, mix the ¼ cup sugar, salt, lemon zest, vanilla, egg, and flour.

-Pour in the yeast mixture and continue kneading with the dough hook until the mixture comes together in a ball and leaves the sides of the bowl (approximately 5 minutes).

-Remove the dough from the bowl and form it into a flattened rectangle shape.

-Wrap the flattened dough in plastic wrap and place it in the fridge to chill for about 30 minutes.

-On a lightly floured surface, roll the chilled dough to form an approximate 8"x12" rectangle.

-Remove the frozen butter from the freezer and use scissors to cut open the bag.

-Working quickly, cut the butter "sheet" into 3 even pieces. *Note - these measurements are approximations, so no need to get out the ruler. Eyeballing works just fine! Make sure to return ⅓ of the butter sheet back into the freezer until called for.

-Place 2 of the butter sheets next to each other on the left side of the rolled dough.

-Fold the right side of the dough to the center and then again over the butter sheet.

-Place the dough on a parchment-lined baking sheet and place it in the freezer for approximately 30 minutes.

-Remove the dough from the freezer (and also the reserved ⅓ butter sheet).

-Repeat the same process as before by carefully rolling out the dough to form an approximate 8"x 12" rectangle.

-Place the final butter sheet on the left side of the rolled dough and fold the right portion of the dough in thirds to the left and over the butter sheet.

-Roll the dough once again to an approximate 6"x 20" rectangle.

-Use a pizza cutter or knife to even out the edges. *Note - at this point as you want the dough to be as even as possible.

-Cut the dough evenly in half length-wise.

-Working with half of the rolled dough at a time, spread half of the cranberry sauce down the center of the strip of dough and sprinkle the cranberries with half of the white chocolate chips.

-Fold the dough edges over the filling, making sure to moisten the edges with water to adhere the two sides together over the filling.

-Gently and carefully shape the Kringle into an oval shape and moisten the edges with water pressing the ends together to seal.

-Place each Kringle on a parchment-lined baking sheet and gently press the Kringles down to flatten slightly.

-Cover the Kringles and allow them to sit at room temperature for 1 hour.

-Preheat oven to 350-degrees Fahrenheit.

-Bake in a preheated oven for 30 minutes.

-Remove and cool completely on a wire rack.

-In a medium-size bowl, whisk together the powdered sugar, 1½ tablespoon milk, and the almond extract until smooth. Drizzle the glaze over the cooled Kringles and sprinkle the top with colored sugar or colored sprinkles if desired.