Danish Kringle Recipe
Danish Kringle Recipe photo by Taste of Home

Danish Kringle Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES: 20 servings

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 McCormick® Pure Vanilla Extract
  • 2 tablespoons chopped pecans or walnuts

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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

Nutritional 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.

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