Ingredients
-
3/4
-
1
-
1/4
-
1/4
-
1/4
-
1/2
-
1/2
-
1
-
2
-
-
1
-
1/3
-
1
-
1
-
1/2
Directions
Kringle, This recipe is posted by request It is from the cookbook Delectably Danish by Julie Jensen McDonald It was given to her by the owners of O & H bakeryin Racine Wisconsin and featured on the Food network , Is there any way to make these delicious looking kringles without butter or milk? I have an allergy to the milk protein, so I have to avoid all things dairy (I’m also lactose intolerant )
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Steps
|
1
Done
|
Divide Butter in Half and Spread Each Half on Waxed Paper to an 8x8 Inch Square. |
|
2
Done
|
Chill. |
|
3
Done
|
Dissolve Yeast in Warm Water. |
|
4
Done
|
Add Lukewarm Milk, Sugar, Salt, Lemon Extract and Egg, Mixing Well. |
|
5
Done
|
Add Flour and Mix Until Smooth. |
|
6
Done
|
Roll Dough on Well Floured Board to an 12x8 Inch Rectangle. |
|
7
Done
|
Place One Piece of Chilled Butter on Two Thirds of Dough. |
|
8
Done
|
Fold Uncovered Third of Dough Over the Middle Third, Then Fold the Remaining Third Over Top. |
|
9
Done
|
Again Fold One End Over Middle Third, and Fold Remaining Third Over Top, Making a Square of Nine Layers. |
|
10
Done
|
Wrap in Waxed Paper and Refrigerate 30 Minutes. |
|
11
Done
|
Roll Dough Again to an 8x12 Inch Rectangle. |
|
12
Done
|
Add Chilled Butter and Fold the Same Way. |
|
13
Done
|
This Makes 18 Layers. |
|
14
Done
|
Refrigerate 2 Hours. |
|
15
Done
|
Cut Dough Into 2 Equal Pieces. |
