Recipe - Danish Kringle (Pronounced Kreeng-Leh)

Three fourths cup Firm butter
One fourth cup Pillsbury's Best All Purpose
Flour.
1 pack Active dry yeast
One fourth cup Warm water
1 tablespoon Sugar
1 Egg
Three fourths cup Cold milk
2 tablespoon Sugar
1 teaspoon Salt
2 Three fourths cup Pillsbury's Best All Purpose
Flour*
1 cup Golden raisins
One fourth cup Sugar
One fourth cup Funsten's Blanched Almonds;
finely chopped

FILLING
One fourth cup Butter
1 teaspoon French's Ground Cardamom
1 One half cup Confectioners' sugar; sifted
1 teaspoon Cream

BAKE at 375 degrees for 25 to 30 minutes. MAKES 2 coffee cakes. Blend
together butter and One fourth cup flour. Cover and chill. Soften yeast in warm
water, adding 1 tablespoon sugar. Let stand 5 minutes. Beat 1 egg,
reserving 1 tablespoon for the topping. Add cold milk, 2 tablespoons sugar,
1 teaspoon salt, and the yeast mixture. Blend in 2 Three fourths cups to 3 cups
sifted flour to form a stiff dough. Roll out on floured surface to a
12inch square. Roll flourbutter mixture on floured surface (or between
sheets of waxed paper ) to 10 x 4 inch rectangle;; place in center of
dough. Fold over ends of dough to overlap. Turn onequarter way around;
roll out again to a 12inch square. Repeat the folding and rolling process
two more times. Wrap in waxed paper. Chill for 30 to 60 minutes. Cover 1
cup golden raisins with boiling water. Let stand 5 minutes; drain well and
reserve. Prepare Filling. Roll out dough to a 24 x 12inch rectangle. Cut
lengthwise into two 24x6inch strips.Spread each with Filling. Sprinkle
with raisins. Roll each strip as for jelly roll, starting with 24inch
edge. Moisten edges and seal well. Stretch each roll to 30 inches; seal any
breaks. Place on greased baking sheets and form into pretzel shapes.
Flatten to 1/2inch thickness with rolling pin. Brush with reserved egg and
sprinkle with mixture of One fourth cup sugar and One fourth cup blanched almonds. Cover.
Let stand at room temperature for 30 minutes. Bake in moderate oven (375
degrees) 25 to 30 minutes. *Pillsbury's Best SelfRising Flour is not
recommended for use in this recipe. Filling: Cream butter. If desired add 1
to 2 teaspoons ground cardamom. Add confectioners' sugar, creaming well.
Blend in 1 to 2 teaspoons cream until of spreading consistency.

NOTES : "From Pillsbury's European Recipe ServiceA Coffee Cake from
Denmark"

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

Posted to MCRecipe Digest V1 #849 by NGavlak@aol.com on Oct 16, 1997