Prep 4 hrs 10 mins
Cook 25 mins
This is a Danish type of pastry I first had when I visited Milwaukee. These are shaped into rings and can be made in different flavors. Prep time includes chilling time.
- 3⁄4 cup butter, softened
- 1 package active dry yeast
- 1⁄4 cup water (105-115F)
- 1⁄4 cup sugar
- 1⁄4 cup warm milk (105-115F)
- 1 egg
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon lemon extract
- 2 cups all-purpose flour
- 1 1⁄2 cups pie filling (poppyseed, prune, apricot, raspberry)
- 1 cup sliced almonds
- 1 cup powdered sugar
- 1 -2 tablespoon water
- In a mixing bowl, stir the yeast up with the warm water; add the sugar, warm milk, egg, salt, and lemon extract, mixing well.
- Stir in 1 3/4 cups of the flour until it forms a large ball.
- Turn ball out onto a floured surface, and knead in the remaining flour until the dough is smooth and elastic, about 2-3 minutes.
- Cover the dough and let rise about 5-7 minutes.
- Flour a surface and roll out the dough into an 8x12-inch rectangle; place one sheet of the butter on top of the dough at one edge.
- Fold the 1/3 that has no butter down over the middle third; then fold the side with the butter over the top of that (it should be about 4-inches wide by 8-inches long).
- Now fold the 4-inch side over 1/3 of the way, and the same with the opposite end, leaving a stack of dough.
- Loosely cover the dough with plastic wrap and refrigerate for 30-40 minutes.
- Now roll the refrigerated dough out again to a 12x8-inch square.
- Place the last square of butter to one side of the dough and do the folding process again, then refrigerate the dough for 2 hours.
- Cut the dough in half (keep the other in the refrigerator while waiting); and roll out to a 6x24-inch rectangle (if hard to roll, allow to rest for 5 minutes or so).
- Spread half the filling on the middle of the dough and sprinkle with half of the almonds.
- Fold the dough over 1/3 of the way; brush lightly with water then fold over the other third and pinch the dough to form a seal.
- Grease a baking sheet and place the kringle on, forming it into a ring as you do, and sealing the ends together; pat the kringle with your hands to keep it flat.
- Repeat with remaining kringle.
- Allow kringles to rise for about an hour or until a fingerprint remains when touched.
- Bake at 350F for 20-25 minutes or until golden; cool on wire racks.
- Prepare icing by mixing powdered sugar with enough water to form a drizzling consistency; drizzle over kringles while they are still warm.
can't wait to try this and see how it compares to the real thing from ohdanishbakery.com
i haven't tried this recipe yet, but i have not been able to find these wonderful treats outside of wisconsin. definatly going to try to make some this christmas