Kringle

Kringle

Servings 2 kringles

Equipment

  • 2 jelly roll pans or baking sheets

Ingredients

  • 12 tbsps unsalted cultured butter, at room temperature
  • 2 1/4 tsps active dry yeast (one package)
  • 1/4 cup water
  • 1/4 cup whole milk
  • 1/4 cup white sugar
  • 1/2 tsp fine salt
  • 1/2 tsp lemon extract
  • 1 egg
  • 2 cups King Arthur unbleached all-purpose flour
  • 1 cup brown sugar
  • 5 1/3 tbsps unsalted cultured butter
  • 1 pinch fine salt
  • 1 pinch cinnamon
  • 1 1/2 cup nuts (pecan, walnut, etc.), chopped

Instructions

Day One – Prepare dough

  • Let butter come to room temperature.
  • Cut two sheets of wax paper, each 20 inches long.
  • Place stick and 1/2 stick of butter, end to end, in center of one sheet of wax paper, so they are parallel with the long side of the sheet of paper.
  • Place second sheet of wax paper on top of first sheet and butter.
  • Use rolling pin to pound the butter into a rectangle between the two sheets of wax paper.
  • Then use rolling pin to roll out butter, still between the sheets of paper, until it is a 8-inch by 16-inch rectangle.
  • Place butter, still between sheets of paper, on jelly roll pan and place in refrigerator.
  • Heat water to between 105 and 115 degrees.
  • Separately heat milk to between 105 and 115 degrees.
  • In medium sized mixing bowl, dissolve yeast in water.
  • Add milk, sugar, salt, lemon extract, and egg.
  • Mix well.
  • Add flour.
  • By hand, mix until smooth dough forms.
  • Wrap dough with plastic wrap and place in refrigerator.

Day One – Roll and fold dough

  • Roll chilled dough on pastry cloth to an 8-inch by 12-inch rectangle.
  • Cut chilled butter in two pieces, each about 8 inches square.
  • Return one piece of butter to the refrigerator.
  • Remove wax paper from other piece of butter and place butter on 2/3 of dough.
  • Fold uncovered third of dough over middle third.
  • Fold remaining third of dough over the middle third. The butter should be completed enclosed by the dough.
  • Wrap folded dough and place in refrigerator.

Day Two – Roll and fold dough

  • Roll chilled dough on pastry cloth to an 8-inch by 12-inch rectangle.
  • Remove wax paper from remaining piece of butter and place butter on 2/3 of dough.
  • Fold uncovered third of dough over middle third.
  • Fold remaining third of dough over the middle third. The butter should be completed enclosed by the dough.
  • Roll dough on pastry cloth to an 8-inch by 16-inch rectangle.
  • Fold dough like above in thirds.
  • Wrap folded dough and place in refrigerator.

Day Three – Roll dough

  • Cut dough into two pieces.
  • Roll each piece on pastry cloth to an 8-inch by 20-inch rectangle.
  • Place rolled pieces in refrigerator.

Day Three – Prepare filling and assemble kringles

  • Prepare filling by mixing together in a bowl all the filling ingredients other than the nuts: brown sugar, 1/3 cup butter, pinch of salt, pinch of cinnamon, and egg white.
  • Divide filling into two equal portions.
  • Divide nuts into two equal portions.
  • For each kringle, spread filling across center third of dough, lengthwise.
  • Spread nuts over filling.
  • Fold one of long edges of dough to middle.
  • Moisten other edge of dough with water.
  • Fold other edge of dough over top to cover filling.
  • Seal well.
  • Put each kringle on lightly greased baking sheet.
  • Shape each kringle into an oval.
  • Fold one end of kringle into other end, to create continuous oval.
  • Flatten entire oval with hands.
  • Cover kringle for one hour at room temperature.

Day Three – Bake kringles

  • Preheat over to 350 degrees F.
  • Bake kringle until golden brown, approx. 25 minutes.
  • Cool and, if desired, ice with mixture of powdered sugar and water.

Notes

Best if made over three days.
Adapted from O & H Danish Bakery, Racine, WI.