Danish Kringle Recipe
Ingredients
| Sugar | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| 1 package active dry yeast or 1 cake compressed yeast | ||
| Warm water | 1/4 Cup (16 tbs) | |
| Egg | 1 | |
| Cold milk | 1/4 Cup (16 tbs) | |
| Cut dates, chopped pecans, or almond paste | ||
| Confectioners' Icing (triple recipe at left) | ||
Directions
Sift together sugar, salt, and flour; cut in butter until mixture resembles coarse cornmeal.
*Sprinkle dry yeast or crumble cake yeast into warm water.
Use very warm water (105°F to 115°F.) for dry yeast; use lukewarm (80°F to 90°F.) for compressed.
Let stand for a few minutes, then stir until dissolved.
Beat egg until thick and lemon-colored; using a fork, stir egg, milk, and yeast mixture lightly into flour mixture.
Refrigerate overnight.
Turn out on lightly floured board.
Divide into thirds.
Cover and let stand for 10 minutes.
Roll each part into a rectangle 9 inches wide and as long as it will roll without breaking; it should be thin.
Spread one third of Filling mixture down the center of each rectangle of dough.
Top this with a thin layer of dates, prunes, chopped pecans, or almond paste.
Fold one edge of dough over the filling and top this with the other.
Seal all edges well.
Place on buttered cookie sheet in form of an oval or horseshoe.
Let rise in a warm place for 1 hour.
Bake in preheated moderate Oven (375° F.) for 20 to 25 minutes.
Frost with Confectioners' Icing while hot.
*Sprinkle dry yeast or crumble cake yeast into warm water.
Use very warm water (105°F to 115°F.) for dry yeast; use lukewarm (80°F to 90°F.) for compressed.
Let stand for a few minutes, then stir until dissolved.
Beat egg until thick and lemon-colored; using a fork, stir egg, milk, and yeast mixture lightly into flour mixture.
Refrigerate overnight.
Turn out on lightly floured board.
Divide into thirds.
Cover and let stand for 10 minutes.
Roll each part into a rectangle 9 inches wide and as long as it will roll without breaking; it should be thin.
Spread one third of Filling mixture down the center of each rectangle of dough.
Top this with a thin layer of dates, prunes, chopped pecans, or almond paste.
Fold one edge of dough over the filling and top this with the other.
Seal all edges well.
Place on buttered cookie sheet in form of an oval or horseshoe.
Let rise in a warm place for 1 hour.
Bake in preheated moderate Oven (375° F.) for 20 to 25 minutes.
Frost with Confectioners' Icing while hot.
Chef
