KRINGLE
Kringle is a favorite bread to serve at Christmas, Easter, anniversary celebrations or any special occasion in Denmark. The bread was developed in the 1800s when Danish bakers went on strike to receive wages rather than just their customary room and board. Bakery owners rebelled and brought in bakers from Austria instead. The Austrian bakers had a unique method of folding light yeast dough with layers of butter to produce a flaky crust. When the strike was finally settled, the Danish bakers were so impressed with the Viennese bread they adopted the technique themselves. Many Danes settled in Wisconsin in the late 1800s and brought with them their craft of making Kringle and other Danish pastries. Originally Kringle was made into a pretzel shape, but customers complained that there wasn't enough filling in the overlapping areas of dough. The current shape was developed in Wisconsin and spread back to Denmark. Note: Don't throw out the egg whites -- all will be used before you finish. Kringle dough is mixed -- not kneaded -- so a bread machine is not recommended. The dough must be made a day ahead and refrigerated overnight. The almond filling is the most traditional, but fruit and nut fillings are gaining popularity.
Provided by Food Network
Categories dessert
Time 14h
Yield 2 horseshoe-shaped loaves
Number Of Ingredients 20
Steps:
- For the Topping:
- For the Dough: In a large measuring cup or medium bowl, sprinkle the yeast in the water to soften. Heat the cream to 100 degrees F and add it to the yeast along with the egg yolks and egg white. Whisk to combine.
- In a large bowl, combine the sugar, salt, cardamom, and flour. Using a pastry blender or 2 knives, cut the butter into the flour mixture until it is the size of tiny peas. This process also can be done easily in a food processor. Add the yeast mixture to the dry ingredients and stir just until combined. Do not mix too much because you do not want to soften the cold butter. You should see small flour-coated pieces of butter throughout the dough.
- Overnight rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a piece of plastic wrap and a tightly woven towel and refrigerate 12 hours or overnight.
- Shape: Turn the dough out onto a lightly oiled work surface and divide in half. Roll each half into a 24-inch square. Fold the dough in half from top to bottom, then fold the dough in half from side to side to make a 12-inch square. Cover with a towel and let rest 10 minutes.
- Working with 1 square of dough at a time, roll the dough into a 12 by 24-inch rectangle. Spread half of filling evenly over two-thirds of the dough, filling an area of 8 by 24 inches. Fold the portion of dough that has no filling onto the center third of filled dough, then fold the other third of dough to the center, forming a 4 by 24-inch rectangle.
- Place the dough seam side down on a parchment-lined or well-greased baking sheet. Bring the ends of the dough almost together (about 4 inches apart) to form a horseshoe. Repeat with the second piece of dough. If you cannot get both Kringles on a baking sheet, cover the second one and put it in the refrigerator until the first Kringle finishes baking; then bake.
- Second Rise: Cover the with a tightly woven towel and let rise for 1 hour.
- Preheat Oven: About 10 minutes before baking, preheat the oven to 375 degrees F.
- Final Preparation: For the topping, beat the egg white with a whisk or fork until frothy and brush over the loaves. Sprinkle with sliced almonds and then granulated sugar.
- Bake and Cool: Bake for 25 minutes until the internal temperature of the bread reached 190 degrees. Immediately remove the bread from the baking sheet and place on a rack to cool.
- In a medium bowl, stir the sugar, apples, pecans, butter, and cinnamon together until well mixed. Use to fill 2 loaves.
KRINGLE
Provided by Food Network
Categories dessert
Time P3DT1h25m
Yield 2 kringles
Number Of Ingredients 15
Steps:
- Soften butter with a potato masher or something similar. Spread the butter on waxed paper to an 8 by 16-inch rectangle. Chill.
- Dissolve yeast in the warm water. Add milk, sugar, salt, lemon extract, and egg and mix well. Add flour and mix smooth by hand. A nice dough should be formed Wrap with plastic wrap and chill.
- Roll the dough on well-floured board to an 8 by 12-inch rectangle. Divide the prepared butter layer into 2 equal parts. Place 1 piece of the butter on 2/3 of the dough. Fold the uncovered third of dough over the middle third (on top 1/2 of the butter layer), then fold the remaining third over the top. Chill.
- Roll dough again to an 8 by 12-inch rectangle. Place the remaining piece of chilled butter on 2/3 of the dough. Fold in the same method as the first piece of butter.
- Gently roll dough to an 8 by 16-inch rectangle being careful not to break the layering of butter. Fold like above in thirds. This make 24 layers of butter. Chill.
- Cut the dough into 2 equal pieces. Lightly and patiently roll 1 piece at a time, until piece is about 6 by 20 inches.
- To prepare filling mix ingredient until smooth. Spread center third of dough with butterscotch filling, then add fruit, nuts, raisins or jam. Fold 1 of the long edges to the middle, moisten other edge and fold over top to cover filling. Seal well.
- Put kringle on lightly greased baking sheet and form into oval shape, pressing ends of kringle together to form a continuous oval. Flatten entire oval with hands. Cover kringle for 1 hour at room temperature.
- Preheat the oven to 350 degrees F.
- Bake for about 20 to 25 minutes, until golden brown color. Cool, then ice with mixture of powder sugar and water.
- Please note that the best quality kringle require patience. This process is most successful when spread out over three days. Day 1, roll in first piece of butter. Day 2, roll in second piece of butter and additional fold. Day 3, create your kringle or other fine Danish pastries. A quality Danish pastry should be light, tender, flaky, and full of flavor. With patience and pride this recipe will yield just that.
DANISH KRINGLE
This recipe is from my father-in-law's mother who was born and raised in Denmark. It is a wonderful holiday pastry treat that is both beautiful and delicious. Plan to make your dough at least 1 to 2 days in advance--but it's very simple. It takes just a few minutes to prepare and refrigerate. Creating the kringle takes more time, but it is worth it!
Provided by Colleen Royal
Categories Bread Yeast Bread Recipes
Time 13h15m
Yield 18
Number Of Ingredients 8
Steps:
- In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
- Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
- Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 35.2 g, Cholesterol 59.9 mg, Fat 29.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 15.2 g, Sodium 157.2 mg, Sugar 22.8 g
EASY DANISH KRINGLE
Serve this nut-filled pastry made with refrigerated pie crust with a compote of fruit for an easy breakfast worthy of company. A kringle is a thin pastry developed over 100 years ago in Denmark. Kringles are hand-rolled from Weinerbrod dough. Many layers of the flaky dough are made, stacked then shaped in an oval. After filling with fruit, nut, or other flavor combinations, the pastry is baked and iced. Kringles are still popular items in modern Danish bakeries. Recipe from Dean Phillips, Pillsbury Bake-Off 38 contestant.
Provided by NcMysteryShopper
Categories Breakfast
Time 27m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F
- Remove pie crust from pouch and place flat on ungreased dark baking sheet.
- In a medium mixing bowl, combine pecans, brown sugar and butter. Spread over half of pie crust to within 3/4" of the edge. Brush rim with water and fold pie crust over filling. Move kringle to center of baking sheet. Seal with fork and prick the top.
- Bake 17 to 22 minutes or until golden brown.
- Meanwhile, in small bowl, mix powdered sugar, vanilla and enough milk until smooth. Drizzle over warm kringle and sprinkle with some pecans.
- Cool completely and cut into wedges.
Nutrition Facts : Calories 300.7, Fat 20.2, SaturatedFat 5.4, Cholesterol 11.6, Sodium 131.3, Carbohydrate 29.4, Fiber 2, Sugar 17.6, Protein 2.7
SWEDISH KRINGLE
Surprisingly easy to make, this is a family favorite for Christmas mornings. Our church ladies always made this pastry for the St. Lucia service.
Provided by connie A.
Categories Dessert
Time 1h5m
Yield 20 pieces, 10 serving(s)
Number Of Ingredients 12
Steps:
- Part 1: Cut butter into flour and add sufficient cold water to form into pie crust, divide into two balls. Flatten each into a 3" wide strip on cookie sheet.
- Part 2: Put water and butter in saucepan, and heat to boiling. Remove from stove and add flour all at once. Stir until smooth. Add eggs, one at a time, beating until smooth each time. Add almond extract and spread onto the strips.
- Bake: 425 degrees F for 15 minutes.
- Then 400 degrees for 30 minutes.
- Cool and frost.
- Cut into 1" strips for serving.
Nutrition Facts : Calories 336.5, Fat 21.6, SaturatedFat 13.1, Cholesterol 116.3, Sodium 161.7, Carbohydrate 31.2, Fiber 0.7, Sugar 12, Protein 4.7
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OLD DANISH CHRISTMAS KRINGLE (DANSK SMøRKRINGLE)
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Reviews 18Category DessertCuisine DanishTotal Time 9 hrs 15 mins
- Make the dough: Dissolve the yeast in the warm water in a medium mixing bowl. Let the mixture stand 5 minutes until bubbly. Add the milk, cardamom, 1/4 cup sugar, egg yolks and cream. Stir well and set side.
- In the bowl of a food processor, combine the flour and salt. Place the cubed butter on top of the flour and pulse until pea-sized pieces of butter form. Pour the flour into a large mixing bowl and add the yeast mixture to the flour. Mix together just until the ingredients are moistened. Using your hands, briefly knead in any of the flour that didn’t incorporate. Cover with plastic wrap and chill the dough overnight.
- Make the filling: Break the almond paste into pieces and place in a mixing bowl. Add the remaining ingredients and knead together with your hands. The mixture will be thick.
- Remove the dough from the refrigerator and place it on a lightly floured surface. Knead together any loose dough pieces. Dough will be firm at first, so pound it flat with a rolling pin until it loosens a bit and becomes pliable. Roll to 24-inches square, picking up parts of the dough and spreading flour underneath intermittently so that it does not stick to the work surface.
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