1. Preheat the oven to 350°F.
2. Line a round 14 or 16-inch baking pan with parchment paper. A pizza pan works well.

To make the base:

1. In a medium bowl, whisk together the flour and salt and using a pastry blender, cut in the butter until the mixture is crumbly. Add the water, one tablespoon at a time, and mix after each addition, until you have a soft, sticky dough.
2. Sprinkle your work surface lightly with flour. Roll the dough out into a long rope.
3. Form the log into a ring to fit the size of the baking pan, pinch the ends together, and place on the parchment-lined baking sheet.
4. Using your fingers, flatten the ring so it’s about 1 1/2 inches wide, or wider if you prefer.

To make the pastry:

1. In a medium saucepan, add the water, butter, and salt and cook over medium heat until the mixture boils. Add in all of the flour and beat vigorously until the mixture is cohesive.
2. Transfer this batter to a mixing bowl and beat in the eggs, one at a time. Beat each egg well until the egg is fully absorbed. Then add the next egg. Add your flavoring in at the end of the mixing.
3. Spread or pipe the pastry over the ring until it completely covers the ring of dough.
4. Bake the ring for 45-50 minutes, until deep golden brown. Remove from oven and let cool completely.

To make the topping:

1. While the pastry is cooling, toast the pecans.
2. Pour the caramel sauce over the pastry ring and top with the toasted pecans. Let cool if using melted caramels instead of caramel sauce.

To make the glaze

1. Whisk together the powdered sugar, salt, and extract, and enough milk to make a pourable glaze.
2. Drizzle the glaze over the Kringle prior to serving.

Storing

1. Store at room temperature, lightly tented with plastic wrap or aluminum foil, for a day or so; freeze for longer storage. Kringle is best served the same day it’s made. If you plan on serving it the next day, add the caramel, nuts, and glaze just before serving.
2. You can bake the base pastry up to two days ahead, then cool, wrap, and store at room temperature. Top with filling and icing just before serving.