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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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This is a recipe I have had for over 50 years! It is a favorite of my friends and family so I make them as gifts to give.Betty B. Claycomb, Alverton, Pennsylvania Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
2 cups king arthur unbleached 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 |
filling: |
1 cup finely chopped pecans |
1 cup packed brown sugar |
icing: |
2 cups confectioners' sugar |
2 to 3 tablespoons 2% milk |
Directions:
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).
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