Danish Kringle

Recipe by AB_Fan
READY IN: 1hr 45mins
YIELD: 2 kringle




  • 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.
  • Assembly:.
  • 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.