Reader Recipe
Helen’s Danish Kringle

2018 Holiday Recipe Contest Winner: $250 Honorable Mention

Linda Rush | Sam Houston EC

Dough

2 cups flour
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/4 cup shortening, softened
1/4 cup (1/2 stick) butter, softened (or 1/2 cup butter in lieu of shortening)
1/2 cup milk, scalded
1 egg, separated
3/4 ounce active dry yeast
1/4 cup warm water (110–115 degrees)

Pecan Filling

1/4 cup (1/2 stick) butter
1/2 cup firmly packed brown sugar
1 cup finely chopped or ground pecans

Powdered Sugar Icing

1 tablespoon butter
2 tablespoons milk
1/2 teaspoon vanilla extract
1 cup powdered sugar

1. Dough: Measure flour, sugar, salt, shortening and/or butter into a bowl and blend well with a pastry cutter. Cool milk slightly, then stir in egg yolk (reserve white for later use). Pour into bowl with first ingredients.

2. Add yeast to warm water and let stand a few minutes. Add to all other ingredients, mixing thoroughly. Scrape dough from sides of bowl (it will be very soft). Cover tightly and chill 2 to not more than 48 hours in refrigerator.

3. Filling: Prepare filling before shaping kringles. Cream butter and sugar until well mixed, then blend in pecans.

4. Icing: Over low heat, melt butter with milk. Remove from heat and add vanilla. Whisk in powdered sugar until smooth, adding a bit more milk if necessary for a smooth consistency.

5. Line a baking sheet that is at least 18-by-12 inches (or two smaller sheets) with parchment paper.

6. Divide dough into halves, returning one half to the refrigerator. Beat the egg white. On a floured surface, roll the first dough half into a 6-by-18-inch rectangle. (Dough will be very tender.) Spread 3-inch center strip with half of beaten egg white, then carefully spread with half of filling. Fold over one side of dough and then the other with 1 1/2-inch overlap to cover filling. Pinch dough to close the fold. Pick up kringle carefully and arrange, seam side down, on baking sheet in horseshoe shape; pinch ends. Shape second kringle as first using remaining dough from refrigerator and place on baking sheet.

7. Cover kringles with a kitchen towel and let rise in warm place 30–45 minutes, or until dent remains when pressing finger gently on side of dough and dough is no longer cold. Place baking sheet in an oven that has been heated to 400 degrees and bake 20–30 minutes until golden brown.

8. Remove from oven and spread with icing while hot. Cut into wedges to serve.

Serves 8–10.

November Contest Winner

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