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
KRINGLA
Crisp cookie of Norwegian origin.
Provided by J. Storm
Categories World Cuisine Recipes European Scandinavian
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
- Combine the sugar, beaten egg and sour cream together. Mix in the flour, baking soda and salt. Blend thoroughly.
- Divide dough in half and form each half into a long roll. (Note: If your kitchen is warm, keep the half of dough you're not working with in the refrigerator.)
- Cut off a narrow slice of dough. Roll lightly with hands on lightly floured board into pencil-like strip about 7 inches long. Form into a figure "8" , and pinch ends together. Place on cookie sheet. Repeat with remaining dough.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Nutrition Facts : Calories 119 calories, Carbohydrate 19.6 g, Cholesterol 12.2 mg, Fat 3.6 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.1 g, Sodium 96.8 mg, Sugar 8.4 g
DANISH KRINGLE
Everyone agrees that no store-bought kringle can top this homemade version. The nut filling and sweet glaze give this spectacular coffee cake great flavor.
Provided by Taste of Home
Time 50m
Yield 2 kringles (10 slices each).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs. Dissolve yeast in warm water; stir into flour mixture with warm milk and egg. Beat until smooth (dough will be very soft). Cover and refrigerate at least 2 hours but not more than 24 hours. , Punch dough down. Divide dough in half; refrigerate one half. On a well-floured surface, roll remaining half into a 15x6-in. rectangle. , Combine filling ingredients. Spread half of the filling down center of rectangle in a 2-in. strip. Fold sides of dough over filling; overlapping 1-1/2-in.; pinch edges to seal. Shape into an oval; pinch ends together. Place seam side down on a greased 15x10x1-in. baking pan. Repeat with remaining dough and filling. Cover and let rise in a warm place for 30 minutes. , Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool for 15 minutes. Combine confectioners' sugar, water and vanilla; spread over the kringles. Sprinkle with nuts.
Nutrition Facts : Calories 268 calories, Fat 17g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 162mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
KRINGLA II
A wonderful Norwegian cookie recipe given to me by an old army buddy, these are fluffy and melt in your mouth delicious.
Provided by MBPG
Categories World Cuisine Recipes European Scandinavian
Time P1DT1h5m
Yield 24
Number Of Ingredients 9
Steps:
- In a small bowl, stir together the heavy cream and sour cream. Cover and refrigerate overnight.
- Let the sour cream mixture come to room temperature. It should take about 30 minutes. Preheat the oven to 475 degrees F (245 degrees C).
- In a large bowl, mix the sugar, shortening, and egg yolk together using an electric mixer. Stir the vanilla and baking soda into the sour cream mixture. Stir the sour cream mixture into the bowl with the sugar and shortening until well blended. Combine the flour and baking powder; stir into the batter until fully incorporated.
- Place the dough on a well-floured surface, as the dough will be sticky. Use ping pong ball sized pieces of dough, and roll out into an 8 or 9 inch rope. Form into a 'lazy eight' or 'infinity sign', and pinch the ends together. Place on ungreased cookie sheets.
- Bake for 5 minutes in the preheated oven, or until slightly brown. Cool completely before storing in an airtight container. Store at room temperature for up to 5 days, or 1 month in the freezer.
Nutrition Facts : Calories 166.6 calories, Carbohydrate 23.8 g, Cholesterol 26.3 mg, Fat 7.1 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 91.9 mg, Sugar 11.2 g
SWEDISH KRINGLES
This is a flaky bar-type treat that my mom made many times when I was a kid. It is a tasty almond-flavored treat that is nice at Christmastime!
Provided by Jodie Hay
Categories Bread Yeast Bread Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea-sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet.
- In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread filling over dough.
- Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.
- Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread icing over pastry as soon as it's removed from the oven.
Nutrition Facts : Calories 427.2 calories, Carbohydrate 39.7 g, Cholesterol 137.1 mg, Fat 27.4 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 16.5 g, Sodium 202.4 mg, Sugar 15.6 g
KRINGLE (DANISH PUFF)
My mom started making this recipe when I was little. She made is for special occasions, such as Christmas or birthdays. I hope you will enjoy it as much as I do.
Provided by Sidd9260
Categories Breakfast
Time 1h20m
Yield 2 puffs, 28 serving(s)
Number Of Ingredients 12
Steps:
- Cut oleo into flour, add water to make crust.
- Divide into 2 (9x4) pieces on a large cookie sheet.
- Bring water and oleo to a boil, remove from heat, add flavoring.
- Add flour and mix quickly.
- Add eggs, one at a time, beat well after each addition.
- Divide and spread over crust.
- Bake at 350 degrees for 60 minutes.
- Drizzle with glaze.
- Sprinkle with chopped walnuts, if desired.
- Cool completely.
KRINGLA (DANISH PUFF PASTRY)
Another of my mom's specialties - this makes a very flaky pastry that comes apart in your mouth. Not exactly low-fat, but one can't have everything. Light enough for summer, but rich enough for winter.
Provided by ChrisMc
Categories Dessert
Time 1h30m
Yield 2 kringlas
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. To make the crust, cut the butter into the flour. Sprinkle with water and form into a dough. Shape into two 3" by 12" strips on an ungreased baking sheet.
- To make the topping, heat the butter and water to a full rolling boil in a saucepan. Remove from the heat and stir in flour and almond extract. Return to low heat and stir vigorously until it forms a ball (about 1 minute). Remove from heat and beat in eggs.
- Divide the topping in half and spread over crusts. Bake for 1 hour until brown and crispy.
- While the kringla is baking, make the icing. Sift the powdered sugar. Stir in milk and vanilla until smooth.
- After the pastries have cooled, top with the icing and let it set. When the icing has set, cut into strips.
PUFF PASTRY (DANISH PASTRY DOUGH)
Ever wanted to make homemade Danish (Puff) pastry dough? Here ya go. And here are a bunch of Recipe #268931 filling ideas!
Provided by 2Bleu
Categories Yeast Breads
Time 12h
Yield 2 pounds
Number Of Ingredients 7
Steps:
- In a large bowl sprinkle the yeast over the milk. Let sit for about 5 minutes. Add the egg, sugar, and vanilla. Whisk gently to combine. Set aside.
- Toss the diced butter and flour together in a medium bowl. If there are any larger pieces, break them with your fingers. Add the flour and butter mixture to the wet ingredients and fold with a rubber spatula until the flour is completely moistened. Transfer the dough to a smaller bowl, cover with plastic wrap and refrigerate overnight.
- Remove the dough from the refrigerator. On a heavily floured surface, pat it into a rectangle about 8 x 6 inches, and then roll it into a larger rectangle about 14 x 24 inches. Brush off any excess flour and fold both edges in so that they meet in the center. If the dough is sticking underneath, release it with a long flexible metal palate knife.This is called a "book fold".
- Rotate the rectangle of dough 1/4 turn on the table.This is called a "turn". Roll into a rectangle measuring about 24 x 12 inches, loosening the dough underneath with a the metal spatula, reflouring as necessary.
- Brush off any excess flour and give it another book fold. Wrap the dough in plastic and refrigerate for 20 to 30 minutes.
- Remove the dough from the fridge and repeat this process two more times, rolling the dough out each time to 12 x 24 inches.
- There are 4 book folds in all. After the final turn, shape the package into a rectangle measuring about 9 x 6 inches.
- Brush off any excess flour, wrap in plastic and refrigerate for up to 2 days or freeze for up to one month.
QUICK DANISH
Such a simple recipe especially if you cheat & use puff pastry instead of making your own. Use a nice thick custard & don't overfill your danishes or the custard will spill over whilst cooking. I used tin raspberries when I made this...mmmmm yum!
Provided by Mandy
Categories Breads
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour into a bowl, Rub in butter with fingertips & stir in sugar.
- Make a well in the centre & add combined egg & milk all at once, reserving about 2 teaspoons.
- Mix quickly to a soft dough, turn onto a lightly floured board & knead gently.
- Roll mixture into a square shape about 1cm thick.
- Cut into 4 squares & spread evenly with custard, fold corners into the centre & top with 3 or 4 apricot halves, brush with remaining milk mixture.
- Arrange on a baking paper-lined tray and bake at 200.C for 15-20 mins or until cooked.
- Brush with maple syrup or honey & serve with extra custard.
- If preferred use squares of prepared sweet puff pastry.
Nutrition Facts : Calories 427.9, Fat 9.1, SaturatedFat 5, Cholesterol 73.2, Sodium 873.4, Carbohydrate 77.9, Fiber 3.4, Sugar 28.6, Protein 9.4
DANSKA WIENERBRöD - DANISH PASTRY
Danish pastry is a sweet pastry which has become a speciality of Denmark and is popular throughout much of the world. The danish as consumed in Denmark can be topped with chocolate, sugar or icing, and may be stuffed with either jam, marzipan or custard. Shapes are numerous, including circles with filling in the middle (known as "spandauers"), figure-eights, spirals, and the pretzel-like kringles. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Yeast Breads
Time 3h25m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Dissolve sugar in milk and add yeast.
- Sift flour and salt together; rub in 6 tablespoons of butter and mix to a dough with the eggs and yeast mixture.
- Knead five minutes and roll into a rectangular sheet about twice as long as it is wide.
- Cut about half the additional butter into small lumps about the size of peas over 2/3 of the dough.
- Fold the part of the dough that does not have butter on it over half the butter-covered portion; then fold the other third over the first two layers, so that you now have 3 thicknesses of dough (something like an envelope).
- Press down the edges all the way around and roll out fairly thinly.
- Repeat the process of cutting the remaining butter on 2/3 of the dough, folding to 3 thicknesses and rolling out.
- It may be necessary to repeat once again to get all the butter incorporated.
- Cover with a cloth and set aside at room temperature for 1/2 hour, then roll out and shape as desired.
- let rise until light, but not quite doubled in bulk as it will continue to rise in the oven.
- Bake in a preheated 375F oven for 15 to 25 minutes, depending on the size of the rolls.
- Pastry shapes: Roll dough 1/2" thick, cut into strips 1/2" wide by 8" long. Twist strips and form into rings or figure-8's.
- Triangles: Roll dough 1/2" thick, cut into squares. Spread with almond paste, fold over the corners into an envelope and press down the edges. When baked, spread with frosting.
- Pinwheels: Roll dough 1/2" thick, cut into 4" squares and cut dough from each corner almost to the center. Fold each alternate point to the center, pressing down firmly.
Nutrition Facts : Calories 7518.5, Fat 388.5, SaturatedFat 236.1, Cholesterol 1618.1, Sodium 5256.8, Carbohydrate 859.9, Fiber 29.8, Sugar 70.7, Protein 144.7
FLAKY DANISH KRINGLE
This traditional yeast bread wonderfully reflects my Scandinavian heritage. Flaky layers of tender dough are flavored with almond paste. The unique sugar cookie crumb coating adds the perfect amount of sweetness.
Provided by Taste of Home
Time 50m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, cream 6 tablespoons butter and 2 tablespoons flour. Spread into an 8x4-in. rectangle on a piece on waxed paper. Cover with waxed paper; refrigerate. , In a large bowl, dissolve yeast in warm water. Add the cream, sugar, salt and egg; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Roll into an 8-in. square. Remove top sheet of waxed paper from butter mixture; invert onto center of dough. Peel off waxed paper. Fold plain dough over butter layer. Fold widthwise into thirds. Roll out into a 12x6-in. rectangle. Fold into thirds. Repeat rolling and folding twice. Wrap in waxed paper; refrigerate for 30 minutes. , On a lightly floured surface, roll into a 24x5-in. rectangle. In a small bowl, beat almond paste and remaining butter; beat until smooth. Spread lengthwise down the center of dough. Fold dough over filling to cover; pinch to seal. Place on a greased baking sheet. Shape into a pretzel. Flatten lightly with a rolling pin. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Brush egg white over dough. Sprinkle with cookie crumbs and almonds. Bake until golden brown, 20-25 minutes. Carefully remove from pan to a wire rack to cool.
Nutrition Facts : Calories 121 calories, Fat 7g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 88mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
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