O&H Danish Bakery Kringle
Source of Recipe
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Recipe Introduction
Source: Favorite Recipes From Midwest Cooks
O&H Danish Bakery
1841 Douglas Ave.
Racine, WI 53402
(800) 227-6665
List of Ingredients
(Sixteen folds of flaky dough layered with butter, a brown sugar filling
and pecans)
3/4 cup butter, softened
1 package active dry yeast
1/4 cup warm water (105°-115°)
1/4 cup sugar
1/4 cup warm milk (105°-115°)
1 egg
1/2 teaspoon salt
1/2 teaspoon lemon extract
2 cups all-purpose flour
Butterscotch Filling:
1 cup packed brown sugar
Dash of salt
Dash of ground cinnamon
1/3 cup butter
1 egg white
* * *
1 cup chopped pecans
Powdered sugar icing:
1 cup sifted powdered sugar
1 to 2 tablespoons water
Recipe
1. Halve the butter. On each of 2 pieces of waxed paper, spread 1 portion
of butter to form an 8-inch square. Wrap and chill the butter portions.
2. In a mixing bowl, soften the yeast in warm water. Add sugar, warm milk,
egg, salt, and lemon extract; mix well. Add 1-3/4 cups of flour and beat
until mixture forms a ball. Turn out onto a floured surface. Knead in the
remaining flour till dough is smooth and elastic (2 to 3 minutes total).
Cover and let rest for 5 minutes.
3. Roll out the dough to form a 12x8-inch rectangle. Place 1 square of
chilled butter on 2/3 of the dough rectangle next to an 8-inch side. Fold
uncovered 1/3 of the dough over middle third. Then, fold opposite third
over the top.
4. Next, from a 4-inch end of the rectangle, fold dough over middle third
and fold opposite 4-inch end over the top, making a stack of layered dough.
Cover and refrigerate the stacked dough for 30 minutes.
5. Repeat, rolling dough into a 12x8-inch rectangle. Top with remaining
square of butter; fold into a stack as above. Cover and refrigerate 2 hours.
6. Prepare Butterscotch Filling: In mixing bowl, stir together brown sugar,
salt, and cinnamon. Cut in butter. Add egg white and mix well.
7. Cut the chilled dough in half; chill 1 portion. On a floured surface,
roll out the remaining portion of dough, smooth side up, to form a
24x6-inch rectangle.
(If dough is too elastic and hard to roll, cover and let rest for 5 to 10
minutes.)
Spread half of the Butterscotch filling lengthwise down center third of
dough.
Sprinkle with half of the pecans. Fold 1 of the 24-inch long sides over
filling; brush other side with water and fold over the top. Pinch the dough
to seal well.
8. Transfer the filled dough to a greased baking sheet and shape into an oval.
Seal ends together. Flatten dough slightly with hands. Repeat shaping
with remaining dough. Cover the ovals of dough and let rise till a slight
indentation remains in the dough when touched (about 1 hour).
9. Bake in a 350°oven for 20 to 25 minutes or until golden brown. Remove
from baking sheets and let cool on wire racks. Drizzle with icing while
still warm.
Makes 2 filled ovals
For Icing: In mixing bowl, beat together powdered sugar and water until of
drizzling consistency.
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