Thursday, June 30, 2011

Danish Kringle

Danish Kringle

4 cups unbleached flour
3 tbl sugar
1 tsp salt
1 cup unsalted butter, softened slightly
3 large eggs, separated
1 pkg active dry yeast
1 cup milk
Filling (three choices below)
Icing (recipe below)

In a large bowl, blend flour, sugar, and salt. 
Add butter and cut in with a mixer on low speed.
Heat milk to 105* to 130*
In a small bowl, beat egg yolks lightly.
Combine yolks, yeast and milk, stirring to dissolve yeast.
Add mixture to flour and mix on low speed until a soft dough forms.  Make sure not to over beat!
Put dough in a clean bowl, cover with plastic wrap, and refrigerate at least 2 hours or up to 48 hours.
Prepare fillings of your choice below.
Divide dough into 4 equal parts.  Return 3 parts to bowl, cover, and refrigerate while working with the first part.
On a lightly floured board, roll dough out into a 8"x20" rectangle.
Turn dough so that the 8" end is in front of you.
Spread filling down the center about 3" wide to within 1" of each 8" end.
In a clean bowl, beat egg whites on low speed until foamy.  Increase speed and beat until whites hold a stiff peak.  Don't over beat or the whites will become dry and separate.
Spread a fourth of the whites over the filling.
Fold over one 20" side of dough, and then the other so that there is about a 1 1/2 " overlap of dough covering the filling.  
Pinch dough together at the seam and both 8" ends to seal.
Gently place Kringle seam side down on an ungreased baking sheet, shaping into an oval or horseshoe shape.
Pierce in several places with a fork.
Roll and fill remaining 3 Kringles, placing each on a separate baking sheet.
Cover all with a clean towel and let rise for 30 minutes.
Preheat oven to 400*
Bake each Kringle individually 20-25 minutes or until golden brown.
Prepare icing while Kringles bake.
Remove Kringle from oven and while still hot, gently press tops with a paper towel to expel any trapped air.
Spread 1/4 of icing on each while hot.
Serve warm.

Pecan Filling:
6 tbl unsalted butter
3/4 cup packed light brown sugar
1/2 cup chopped pecans or walnuts

In a medium bowl, cream butter and sugar together until fluffy.
Spread on dough (will cover 2 kringles) and spread egg whites on as directed above.
Sprinkle with nuts and continue with recipe.

Almond Filling:
1/2 cup unsalted butter
1 cup sugar
1 8oz can almond filling
1/4 cup milk

In a medium bowl, cream butter and sugar together until fluffy.
Beat in almond filling and milk until smooth.
Makes enough filling for 4 Kringles

Fruit Filling:
1 16oz can fruit in juice (my favorite is the red tart pitted cherries)
1 cup sugar
1/8 tsp salt
3 tbl cornstarch
1/4 tsp almond extract

Drain juice from fruit into a measuring cup to make about 2/3 cup juice.
Add juice to a small saucepan with the sugar, salt and cornstarch.  Set aside for 15 minutes.
Place saucepan over medium heat, stirring constantly while bringing to a boil.
Cook and stir while mixture thickens.
Remove from heat and stir in extract and fruit.
Allow to cool and then proceed with the recipe.
Makes enough for 2 Kringles.

1 1/2 cups powdered sugar
3 tbl milk
1/4 tsp pure vanilla bean paste (can substitute for extract, but the paste makes it just a bit smoother and tastier)

Beat all ingredients together to form a thin icing.
Makes enough for 4 Kringles.

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