Danish Kringle

Name: Danish Kringle
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 kringles (10 slices each).
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 large 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

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.

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 large 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 well-floured surface, roll remaining half into a 15x6-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 15x10x1-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.

Nutrition Facts

1 slice: 268 calories, 17g fat (6g saturated fat), 36mg cholesterol, 162mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 3g protein.

Originally published as Danish Kringle in Cookin' Up Country Breakfasts Cookbook

Reviews

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Average Rating:

Irascible_Baker

Aug 5, 2016

This dough is very, very, very soft; don’t expect it to rise in the fridge. I recommend wetting your hands to work with the dough; it is very easy to spread out and fold over the filling. Try to ease the dough onto the pan rather than straight lift it; this is a very delicate dough, and very heavy once you put the filling in. I used a spatula to detach the Kringle (and some escaped filling) from the pan, then eased it onto a plate so it couldn’t rip. I made both of mine on a jellyroll pan.This pastry is super tender and soft and has a consistency (and glaze) much like a donut, with a crunchy filling like pecan pie. This was a hit with my Mom, who loved it with a cup of strong black tea. A fantastic, sweet coffee cake if you’re gentle and patient!