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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Danish Kringle Recipe

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This recipe for Danish Kringle is from Annypanny's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup butter
2 cups flour
1 T sugar
1/2 tsp salt
1 pkg yeast
1/4 cup warm water
1 egg
1/2 cup lukewarm milk, scalded then cooled
almond or pecan filling: Almond: 1 8 oz can almond paste, 1/2 cup packed brown sugar
1/2 cup butter, mix together til smooth
Pecan: 1.5 cups ch pecans, 1 cup packed brown sugar, 1/2 cup butter, mix together pecans br sugar, & butter til well combined.
glaze: 1 cup owdered sugar, 1 T water, 1/2 tsp mple or vanilla flavoring.
Directions:
Directions:
Cut margarine into flour, sugar and salt in a large bowl til mxiure resembles fine crumbs. Dissolve yeast in warm water. Stir yeast mixture egg & milk iinto flour mixture and beat til smooth - dough should be soft. Cover and refrigerate at least 2 hours.
Prepare filling.
Divide dough into halves. Return 1 half to fridge. Roll other half into 15x6 inch rectangle on floured surface.Spread half of filling lenthwise down center of rectangle in a 3 inch strip. Fold sides of dough over filling with 1.5 inch overlap. Pinch edges to seal. Carefully arrange Kringle on greased baking sheet in oval or horsefhoue shape. Pinch ends together for the former. Repeat. Cover and let rise in warm place for 30 minutes. Bake 375 for 25 minutes. Glaze & sprinkle with nuts.

 

 

 

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