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Danish Kringle




Source of Recipe


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List of Ingredients






Kringle
2 cups sifted flour
1 and 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 cup soft butter
1/2 cup milk
1 egg, separated
1/4 cup warm water (110-115 F.)
1 package active dry yeast

Filling
1/4 cup butter
1/2 cup packed brown sugar
1 cup chopped pecans

Icing
1 cup sifted confectioners’ sugar
1/2 tablespoon milk
1/4 teaspoon vanilla

Prepare kringle by measuring flour, sugar, salt and butter into bowl, blend well.

Stir egg yolk into milk, pour into bowl with first ingredients.

Add yeast to warm water and let stand a few minutes; add to flour mixture and mix thoroughly.

Scrape dough from sides of bowl (it will be very soft).

Cover tightly and chill 2 to 48 hours.

To make filling, cream butter and sugar until fluffy. Add nuts and set aside.

Grease two baking sheets. Beat egg white. Divide dough into 2 parts (return other part to refrigerator).

Cover board with cloth and flour well. Roll dough to a 6x18-inch rectangle.

Spread 3-inch center strip with half of beaten egg white, then half of filling.

Bring edges of dough to center and pinch dough to close. Place dough on baking sheet, curve to make oval, close ends. Shape second kringle.

Cover and let rise 45 minutes. Bake at 400 F. 20 to 30 minutes. Spread with sugar icing while hot. Yield: 24 servings.


Recipe