Recipe by AB_Fan
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.
Top Review by BensMaman
"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
- 3⁄4 cup butter
- 2 3⁄4-3 cups sifted flour, divided
- 1 (1/4 ounce) package dry yeast
- 1⁄4 cup lukewarm water
- 3 tablespoons sugar, divided
- 1 egg, beaten, divided
- 3⁄4 cup cold milk
- 1 teaspoon salt
- 1⁄4 cup butter
- 1 1⁄2 cups powdered sugar (confectioner's sugar)
- 1⁄2 teaspoon ground cardamom
- 1⁄4 cup finely chopped almonds
- 2 1⁄2 teaspoons heavy cream
Directions See How It's Made
- For the pastry:.
- Blend the butter and 1/4 cup of the flour together and set aside.
- Dissolve yeast in the lukewarm water; add 1 Tbsp sugar, and let stand for 5 minutes.
- Beat together the egg (reserve 1 Tbsp for topping), cold milk, 2 tbsp sugar, salt, and the yeast mixture.
- Blend in remaining flour to form a stiff dough.
- Chill in refrigerator for about 45 minutes,
- When 45 minutes have passed, on a lightly floured surface, roll out to a 12-inch square.
- 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.
- Fold each side of the dough over the flour/butter mixture; turn slightly and roll out again to a 12-inch square.
- Repeat the folding and rolling process two more times.
- Wrap the dough in waxed paper and chill for 30-60 minutes.
- For the filling:.
- 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.
- Preheat your oven to 375 degrees.
- Roll out chilled dough to a 24x12-inch rectangle, then cut lengthwise into two 24x6-inch strips.
- Spread each strip with filling, leaving at least 1/4 inch on all sides.
- Roll as a jelly roll, starting with the 24-inch edge.
- Moisten edges, seal, and stretch to about 30 inches.
- Place on a greased baking sheet.
- Shape into an oval or pretzel shape.
- Flatten to about 1/2-inch thickness.
- Brush with the reserved egg.
- Cover with a moist cloth, and let rise in a warm place for 30 minutes.
- Bake for 25-30 minutes or until golden brown and delicious.