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Danish Kringle Recipe

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This recipe for Danish Kringle, by , is from Celebrating 100 years Johanna Bothof, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Runia
Added: Sunday, December 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 C flour
1 C lard (shortening)
1/2 C sugar
2 pkgs dry yeast or cake of yeast
1/2 C lukewarm water
1 C milk
4 Tbsp butter
4 beaten egg yolks

Filling:
1 lb of dates, raisins or prunes cut fine
1/2 C sugar
3/4 C water and boil

Directions:
Directions:
Blend flour, lard and sugar. Dissolve the yeast in lukewarm water, then scald 1 cup milk (cool until lukewarm). Melt 4 Tbsp butter and add to milk. Then add egg yolks. Add to flour mixture. Let rise over night until double in bulk. In the morning knead with small portion of flour and divide into 4 equal portions. Roll out to 1/4" thickness. Put flat on a cookie sheet. Spread with filling, cover with another portion and pinch edges shut. Use same with other portions.

 

 

 

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