Danish Kringle Recipe
- 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
- 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
- 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 15x6-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 15x10x1-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).
1 slice: 268 calories, 17g fat (6g saturated fat), 36mg cholesterol, 162mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 3g protein.
Reviews for Danish Kringle
"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!"