Grandma Anderson's Kringle Recipe
The flavor of this Grandma Anderson's Kringle recipe has occupied my mind so much that I almost never consider any other Grandma Anderson's Kringle recipe. A yummy Dessert dish that I recommend to my friends is this recipe of Grandma Anderson's Kringle. I am certain that you will be hooked to my favorite Grandma Anderson's Kringle recipe in minutes. Try it now.
Ingredients
1 envelope yeast
4 cups flour
3 tablespoons sugar
1 teaspoon salt
1 cup shortening
3 egg yolks, beaten
1 cup scalded milk
2 (16 ounce) jars apricot or peach preserves
2 cups confectioners'sugar
1 teaspoon vanilla extract
1 tablespoon melted butter
Coffee
Chopped pecans to taste
Directions
Dissolve the yeast in 2 cups lukewarm water and let stand for 10 minutes.
Sift the flour, sugar and salt into a large bowl.
Cut in the shortening until mixture resembles fine crumbs.
Stir the egg yolks into the yeast mixture; mix in the milk.
Add the egg yolk mixture to the flour mixture and stir.
Chill, covered, for 8 to 10 hours; the dough will thicken in the refrigerator.
Knead the dough on a lightly floured board until smooth and elastic.
Divide into 3 equal portions.
Roll each portion into an 8x14 inch rectangle.
Spread the preserves over the short half of each rectangle to within 1 inch of the edges.
Fold the other half over the filling and press the edges to seal.
Place on a greased baking sheet.
Bake at 350 degrees for 15 to 20 minutes or until golden brown.
Mix together the confectioners' sugar, vanilla, butter and enough coffee to make a thick glaze in a bowl.
Glaze the kringle with the coffee mixture; sprinkle with chopped pecans.
Sift the flour, sugar and salt into a large bowl.
Cut in the shortening until mixture resembles fine crumbs.
Stir the egg yolks into the yeast mixture; mix in the milk.
Add the egg yolk mixture to the flour mixture and stir.
Chill, covered, for 8 to 10 hours; the dough will thicken in the refrigerator.
Knead the dough on a lightly floured board until smooth and elastic.
Divide into 3 equal portions.
Roll each portion into an 8x14 inch rectangle.
Spread the preserves over the short half of each rectangle to within 1 inch of the edges.
Fold the other half over the filling and press the edges to seal.
Place on a greased baking sheet.
Bake at 350 degrees for 15 to 20 minutes or until golden brown.
Mix together the confectioners' sugar, vanilla, butter and enough coffee to make a thick glaze in a bowl.
Glaze the kringle with the coffee mixture; sprinkle with chopped pecans.
