Recipe - Kringle

DOUGH
2 pack Active dry yeast
One half cup Warm water (105115)
One fourth cup Undiluted evaporated milk;
room temp
1 teaspoon Freshly ground cardamom
(optional)
One fourth cup Sugar
3 lg Egg yolks
1 cup Whipping cream
3 One half cup Allpurpose flour
1 teaspoon Salt
Three fourths cup Unsalted butter; chilled,
cut into pieces

NUT FILLING
1 cup Almond paste
1 cup Finely chopped almonds;
pecans, or walnuts
One half cup Confectioner's sugar
1 lg Egg white
1 teaspoon Almond extract

GLAZE AND TOPPING
1 lg Egg white; lightly beaten
Pearl sugar; coarsely
crushed sugar cubes, or
granulated sugar for
sprinkling
Sliced almonds or chopped
walnuts or pecans, for
sprinkling

Make the dough. In a medium bowl, dissolve the yeast in warm water. Let
stand for 5 minutes. Add the milk, cardamom, sugar, egg yolks, and whipping
cream and blend well; set aside. In a large bowl, or in the work bowl of a
food processor with the steel blade in place, combine the flour and salt.
Cut in the butter until the pieces are the size of small kidney beans. If
using a food processor, turn into a large bowl. Add the yeast mixture,
mixing only until the dry ingredients are moistened. Cover with plastic
wrap and refrigerate for 12 to
24 hours. Meanwhile prepare the filling of your choice. * To make
the nut filling, in a bowl with an electric mixer or a food processor break
the almond paste into pieces and blend with the nuts, confectioners' sugar,
egg white, and almond extract until well mixed. Remove the dough from the
refrigerator, turn out onto lightly floured surface, and dust the dough
lightly with flour. Using a rolling pin, pound the dough until smooth and
about One half inch thick. Roll out to make a 24 inch square. Fold the dough
into thirds to make a long and narrow strip. With the rolling pin, roll
again until about One fourth inch thick and about 36 inches long and 8 inches
wide. Spread the filling in a 3 inch strip down the length of the dough..
Overlap the edges of the dough to enclose the filling; pinch the ends to
seal. Brush with the egg white to seal the ends and the seam. Brush the
entire roll with egg white and coat generously with sugar and nuts on all
sides. Lightly grease and flour a baking sheet, or cover with parchment
paper. To make the kringle shape, place the roll on a the baking sheet in
the shape of a large pretzel. To do this, place the baking sheet
horizontally in front of you. Lift the filled roll from both ends firmly
and center the middle of the roll onto the baking sheet as if you were
forming a circle. Pull the ends of the roll so that they make a cross above
the roll, then pull the ends down and tuck the ends under the top part of
the roll so that the ends stick out from under the roll. For the horseshoe
shapes, cut the filled strip crosswise at the center point to make two
strips. Place on two prepared baking sheets and form each strip into a
horseshoe. Seal the ends of each horseshoe. Brush with the egg white and
sprinkle with the sugar and nuts. Cover and let rise in a warm place for 45
minutes. It will not double. Preheat the oven to 375 Brush the kringle
again with the egg white and bake for 25 to 30 minutes or until golden.
Cool on a wire rack.

Makes 1 15 inch diameter pretzel or 2 12 inch horseshoes

* For anybody interested other fillings that I have are for Cranberry,
ApricotApple, RaisinAlmond, and PrunePort. Posted to KitMailbox Digest
by LJKR@aol.com on Aug 23, 1997