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Danish Kringle

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Nutritional information

139.6
Calories
66 g
Calories From Fat
7.4 g
Total Fat
4.2 g
Saturated Fat
24.7 mg
Cholesterol
130.9 mg
Sodium
16.6 g
Carbs
0.5 g
Dietary Fiber
7.2 g
Sugars
2 g
Protein
38g
Serving Size

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Danish Kringle

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Cuisine:
  • 1hr 45mins
  • Serves 30

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 1hr 45mins   |  Serves: 30

Danish Kringle, From Aebleskiver and More – A Sampling of Danish Recipes by Lisa Steen Riggs I have heard this is devilishly hard to make, but well worth it if you can master it I’ve never been able to make it Hope you have better luck! Time required for chilling dough and for dough to rise are not included in prep time ”, Kringle & Presents is a Christmas morning tradition in our family, and when the local bakery that supplied us closed, I decided to try making one myself The process is indeed somewhat complicated, but the results are well worth the effort The picture I submitted is from my first attempt, and for someone with very little experience making yeast dough, the results were outstanding My family loved it!! The recipe instructions are detailed, clear and easy to follow I would suggest including instructions to have the seam on top I also kept one of the assembled kringles in the fridge for a day and a half prior to baking, and had the same excellent results The only changes I made, were using 1 1/2 times the filling, and sprinkling some sliced almonds on top after the egg wash Definitely a recipe I will make again M

 

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Steps

1
Done

For the pastry:.

2
Done

Blend the butter and 1/4 cup of the flour together and set aside.

3
Done

Dissolve yeast in the lukewarm water; add 1 Tbsp sugar, and let stand for 5 minutes.

4
Done

Beat together the egg (reserve 1 Tbsp for topping), cold milk, 2 tbsp sugar, salt, and the yeast mixture.

5
Done

Blend in remaining flour to form a stiff dough.

6
Done

Chill in refrigerator for about 45 minutes,

7
Done

When 45 minutes have passed, on a lightly floured surface, roll out to a 12-inch square.

8
Done

Roll the flour/butter mixture between sheets of waxed paper to a 10x4-inch rectangle, remove wax paper, and place the mixture in the center of the dough.

9
Done

Fold each side of the dough over the flour/butter mixture; turn slightly and roll out again to a 12-inch square.

10
Done

Repeat the folding and rolling process two more times.

11
Done

Wrap the dough in waxed paper and chill for 30-60 minutes.

12
Done

For the filling:.

13
Done

Blend all ingredients together, using enough cream to form a spreadable consistency - not too firm that it crumbles when spread, but not to soupy either.

14
Done

Assembly:.

15
Done

Preheat your oven to 375 degrees.

Bobby Ryan

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