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
Reviews
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!