Tis the season for the Danish Kringle! Does anyone have a recipe?
I have this recipe for a long time and the family love it.
Kringle4 cup unbleached flour3 tbsp sugar 1 tsp salt1 cup unsalted butter, soften slightly3 large eggs, separated1 package active dry yeast1-cup milk heated to between 105 to 130 F degrees In large mixing bowl, blend flour, sugar and salt on low speed of electric mixer. Add butter and cut in using low speed.In small bowl, beat egg yokes lightly. Add yolks and yeast to milk; stir to dissolve yeast; add mixture to dough. Mix on low speed until soft dough forms. Do not overbeat. Put dough in clean bowl, cover with plastic wrap and refrigerate at least 2 hours or up to 48 hours (dough will not rise in bowl).Divide dough into 4 equal parts. Return 3 parts to bowl, cover and refrigerate while working with 1 part. On lightly floured board roll dough into 8 by 20 inch rectangle. Turn dough so 8-inch end is in front of you. Spread filling of your choice down center 3 inches of dough to within an inch of each 8-inch end. In a grease free bowl, beat egg whites with spotless beaters on low speed until foamy. Then increase speed and beat until whites hold stiff peaks. Don’t overbeat or whites will form clumps and be dry.Spread ¼ of whites over kringle filling. Fold over one side of dough, then the other so that there is 1 ½ inch overlap of dough covering filling. Pinch dough together at seam to seal down length of dough and at both ends.Gently place kringle seam side down on baking sheet, shaping into oval or horseshoe shape. Prick in several places with fork. Roll, fill and shape remaining 3 kringles; cover with towel and let rise 30 minutes.Preheat over to 400 degrees. Bake each kringle individually 20 to 25 minutes, or until golden brown. Prepare sugar icing while kringles bake. While kringles are hot, gently press tops with hot pad to expel trapped air. Spread with sugar icing while hot. Makes 4 kringles.Cherry filling1 can red tart pitted cherries in juice1-cup sugar 1/8 tsp salt3 tbsp cornstarch¼ tsp almond extractDrain juice from cherries to make about 2/3 cup. Add juice (reserving cherries) to 1 qt saucepan with sugar, salt and cornstarch; set aside 15 minutes. Place over medium heat; stir constantly while bringing to boil. Cook, stirring, until mixture thickens. Remove from heat; stir in almond extract and cherries; cool. Makes enough filling for 2 kringles.Pecan filling6 tbsp unsalted butter¾ cup light brown sugar, packed½ cup chopped pecans (or walnuts)In a mixing bowl, cream butter and sugar until fluffy. Spread on 2-kringle dough, then spread with beaten egg white as directed. Sprinkle with nuts. Makes enough filling for 2 Kringles. Almond filling½ cup unsalted butter1-cup sugar1 can (8 ounce) almond filling ¼ cup milkIn mixing bowl, cream butter and sugar until fluffy. Beat in almond filling and milk until smooth. Makes enough filling for 4 kringles.Sugar Icing1 ½ cup powdered sugar3 tbsp milk¼ tsp vanillaIn mixing bowl beat all ingredients to form thin icing.
Thank you so much Siuflower! Looking forward to trying!
Thanks so much for sharing this recipe, can't wait to try it for Christmas.