International Recipes
Danish Kringle
Ingredients
Kringle
- 1/2 cup butter or margarine
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 package active dry yeast
- 1/4 cup warm water (105 to 115 degrees F)
- 1 egg
- 1/2 cup lukewarm milk (scalded, then cooled)
- Almond or Pecan Filling
Glaze
Almond Filling
- 1 (8 ounce) can almond paste (1 cup)
- 1/2 cup packed brown sugar
- 1/2 cup butter or margarine, softened
Pecan Filling
- 1 1/2 cups chopped pecans
- 1 cup packed brown sugar
- 1/2 cup butter or margarine, softened
Glaze
- 1 cup confectioners' sugar
- 1 tablespoon water
- 1/2 teaspoon vanilla extract
Instructions
- Kringle: Cut butter into flour, sugar and salt in large bowl until mixture resembles
fine crumbs.
- Dissolve yeast in warm water. Stir yeast mixture, egg and milk into
flour mixture; beat until smooth; dough will be very soft.
- Cover and refrigerate at least 2 hours but no longer than 24 hours.
- Prepare Almond Filling. Divide dough into halves; return one half to refrigerator.
Roll other half into 15 x 6-inch rectangle on floured cloth-covered board with floured
stockinet-covered rolling pin. Spread half the filling lengthwise down center of
rectangle in 3-inch strip. Fold sides of dough over filling with 1 1/2-inch overlap;
pinch edges to seal.
- Carefully arrange Kringle, seam side down, on greased cookie sheet in oval or
horseshoe shape. Pinch ends together for the former. Repeat with remaining dough.
Cover; let rise in warm place 30 minutes.
- Heat oven to 375 degrees F.
- Bake until golden brown, 20 to 25 minutes.
- Spread with Glaze; sprinkle with nuts.
- Almond Filling: Mix almond paste, brown sugar and butter until smooth.
- Pecan Filling: Mix pecans, brown sugar and butter.
- Glaze: Mix confectioners' sugar, water and vanilla extract until smooth.
Stir in additional water if necessary, 1/2 teaspoon at a time.