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Danish Kringle

Everyone agrees that no store-bought kringle can top this homemade version. The nut filling and sweet glaze give this spectacular coffee cake great flavor.

20 ServingsPrep: 30 min. + rising Bake: 20 min. + cooling

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup cold butter
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1 egg, beaten
FILLING:
1-1/2 cups finely chopped pecans or walnuts
1 cup packed brown sugar
1/2 cup butter, softened
GLAZE:
1 cup confectioners' sugar
4 teaspoons water
1/2 teaspoon vanilla extract
2 tablespoons chopped pecans or walnuts

Directions

In a large bowl, combine the flour, sugar and salt; cut in butter
until mixture resembles fine crumbs. Dissolve yeast in warm water;
stir into flour mixture with warm milk and egg. Beat until smooth
(dough will be very soft). Cover and refrigerate at least 2 hours
but not more than 24 hours.
Punch dough down. Divide dough in half; refrigerate one half. On a

2 of 2

Danish Kringle (continued)

Directions (continued)

well-floured surface, roll remaining half into a 15-in. x 6-in.
rectangle.
Combine filling ingredients. Spread half of the filling down center
of rectangle in a 2-in. strip. Fold sides of dough over filling;
overlapping 1-1/2-in.; pinch edges to seal. Shape into an oval;
pinch ends together. Place seam side down on a greased 15-in. x
10-in. x 1-in. baking pan. Repeat with remaining dough and filling.
Cover and let rise in a warm place for 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Cool for 15
minutes. Combine confectioners' sugar, water and vanilla; spread
over the kringles. Sprinkle with nuts. Yield: 2 kringles (10
slices each).

Nutrition Facts: 1 slice equals 268 calories, 17 g fat (6 g saturated fat), 36 mg cholesterol, 162 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.