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Prep Time: 250 Minutes Cook Time: 0 Minutes |
Ready In: 250 Minutes Servings: 6 |
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This is a Danish type of pastry I first had when I visited Milwaukee. These are shaped into rings and can be made in different flavors. Prep time includes chilling time. Ingredients:
3/4 cup butter, softened |
1 package active dry yeast |
1/4 cup water (105-115f) |
1/4 cup sugar |
1/4 cup warm milk (105-115f) |
1 egg |
1/2 teaspoon salt |
1/2 teaspoon lemon extract |
2 cups all-purpose flour |
1 1/2 cups pie filling (poppyseed, prune, apricot, raspberry) |
1 cup sliced almonds |
1 cup powdered sugar |
1 -2 tablespoon water |
Directions:
1. In a mixing bowl, stir the yeast up with the warm water; add the sugar, warm milk, egg, salt, and lemon extract, mixing well.
2. Stir in 1 3/4 cups of the flour until it forms a large ball.
3. Turn ball out onto a floured surface, and knead in the remaining flour until the dough is smooth and elastic, about 2-3 minutes.
4. Cover the dough and let rise about 5-7 minutes.
5. Flour a surface and roll out the dough into an 8x12-inch rectangle; place one sheet of the butter on top of the dough at one edge.
6. Fold the 1/3 that has no butter down over the middle third; then fold the side with the butter over the top of that (it should be about 4-inches wide by 8-inches long).
7. Now fold the 4-inch side over 1/3 of the way, and the same with the opposite end, leaving a stack of dough.
8. Loosely cover the dough with plastic wrap and refrigerate for 30-40 minutes.
9. Now roll the refrigerated dough out again to a 12x8-inch square.
10. Place the last square of butter to one side of the dough and do the folding process again, then refrigerate the dough for 2 hours.
11. Cut the dough in half (keep the other in the refrigerator while waiting); and roll out to a 6x24-inch rectangle (if hard to roll, allow to rest for 5 minutes or so).
12. Spread half the filling on the middle of the dough and sprinkle with half of the almonds.
13. Fold the dough over 1/3 of the way; brush lightly with water then fold over the other third and pinch the dough to form a seal.
14. Grease a baking sheet and place the kringle on, forming it into a ring as you do, and sealing the ends together; pat the kringle with your hands to keep it flat.
15. Repeat with remaining kringle.
16. Allow kringles to rise for about an hour or until a fingerprint remains when touched.
17. Bake at 350F for 20-25 minutes or until golden; cool on wire racks.
18. Prepare icing by mixing powdered sugar with enough water to form a drizzling consistency; drizzle over kringles while they are still warm.
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