Pecan Kringles Recipe
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 2 cups all-purpose flour
- 4-1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1/2 cup warm 2% milk (110° to 115°)
- 1 egg, separated
- 1 cup finely chopped pecans
- 1 cup packed brown sugar
- 2 cups confectioners' sugar
- 2 to 3 tablespoons 2% milk
- 1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Stir in the yeast mixture, milk and egg yolk; beat until smooth (dough will be very soft). Do not knead. Cover and refrigerate overnight.
- 2. Punch dough down. Turn onto a well-floured surface; divide in half. Return one portion to the refrigerator. Roll remaining portion into an 18-in. x 6-in. rectangle. Beat egg white until stiff peaks form; brush half down the center of rectangle. Combine pecans and brown sugar; sprinkle half over dough.
- 3. Fold sides of dough over filling, overlapping by 1-1/2 in.; pinch seam to seal. Carefully place seam side down on an ungreased baking sheet. Shape into a U-shape; pinch ends to seal. Repeat with remaining dough, egg white and filling. Cover and let rise in a warm place until doubled, about 30 minutes.
- 4. Bake at 375° for 20-25 minutes or until golden brown. Cool for 15 minutes before removing from pans to wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over kringles. Yield: 2 kringles (12 servings each).
1 slice equals 193 calories, 8 g fat (2 g saturated fat), 9 mg cholesterol, 59 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.
Reviews for Pecan Kringles
"This recipe is almost identical to one that I have had for 50+ years. It is sooooo good. Mine has a little more salt and a half as much sugar in the filling, but basically it is the same one. Mine came from a Pillsbury Best or Gold Medal Flour recipe booklet they put out all those years ago. I make it every Thanksgiving and Christmas and have for probably the last 36 or so years. That is our breakfast on those mornings, and even the married kids still look forward to the Danish Kringle--which is what it was originally called. I have made it with poppyseed filling, my favorite, and also with cherry pie filling. However, the cherry pie kringle needs to be put lower in the oven so that the bottom crust will get adequately done, or else cover the kringle with aluminum foil so that it doesn't get too brown. I'll make it again this Christmas when all five of our children will be here. I'll make at least 8 kringle. Enjoy"