Kringles

READY IN: 4hrs 35mins
Recipe by Sue Lau

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.

Top Review by rholly

can't wait to try this and see how it compares to the real thing from ohdanishbakery.com

Ingredients Nutrition

Directions

  1. In a mixing bowl, stir the yeast up with the warm water; add the sugar, warm milk, egg, salt, and lemon extract, mixing well.
  2. Stir in 1 3/4 cups of the flour until it forms a large ball.
  3. Turn ball out onto a floured surface, and knead in the remaining flour until the dough is smooth and elastic, about 2-3 minutes.
  4. Cover the dough and let rise about 5-7 minutes.
  5. 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.
  6. 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).
  7. Now fold the 4-inch side over 1/3 of the way, and the same with the opposite end, leaving a stack of dough.
  8. Loosely cover the dough with plastic wrap and refrigerate for 30-40 minutes.
  9. Now roll the refrigerated dough out again to a 12x8-inch square.
  10. 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.
  11. 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).
  12. Spread half the filling on the middle of the dough and sprinkle with half of the almonds.
  13. 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.
  14. 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.
  15. Repeat with remaining kringle.
  16. Allow kringles to rise for about an hour or until a fingerprint remains when touched.
  17. Bake at 350F for 20-25 minutes or until golden; cool on wire racks.
  18. Prepare icing by mixing powdered sugar with enough water to form a drizzling consistency; drizzle over kringles while they are still warm.

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