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Danish Kringle

Leslie Christman

Blend 3/4 cup butter with 1/4 cup flour. Chill

Soften 1 cake yeast in 1/4 cup lukewarm water. Add 1 tbsp sugar. Let stand 5 minutes

Beat 1 egg (reserve 1 tbsp for topping) Add 3/4 cup cold milk, 2 tbsp sugar, 1 tsp salt and softened yeast.

Blend 2 1/2 – 3 cups sifted flour gradually until dough leaves side of bowl.

Roll out to 12″ square.

Roll out chilled butter mixture between sheets of waxed paper to 10″ x 4″ rectangle. Place in center of dough.

Fold each end of dough over to overlap.

Turn dough one quarter way around and again roll to 12″ square.

Repeat folding and rolling 2 more times.

Wrap in waxed paper and chill 20 minutes.

Make filling.

Roll out chilled dough to a 24″ x 12″ rectangle.

Cut lengthwise into 2 24″ x 6″ rectangles.

Spread with filling.

Roll as for jelly roll. Moisten edge, seal well.

Place on baking sheets and shape intopretzel shapes. Flatten to 1/2″ thickness with rolling pin or hands.

Brush with reserved egg and sprinkle with 1/4 cup brown sugar mized with 1/4 cup finely chopped almonds.

Let rise in warm place 85° – 90° for 25 minutes or more.

Bake at 375° for 25 minutes or until deep golden brown.

Any bubbling of filling won’t hurt coffee cake!

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