- 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
- 1-1/2 cups finely chopped pecans or walnuts
- 1 cup packed brown sugar
- 1/2 cup butter, softened
- 1 cup confectioners' sugar
- 4 teaspoons water
- 1/2 teaspoon vanilla extract
- 2 tablespoons chopped pecans or walnuts
- 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 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).
Originally published as Danish Kringle in Cookin' Up Country Breakfasts Cookbook 1994, p54
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