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.
MARZIPAN BIRTHDAY KRINGLE
Kringle is a wonderful Danish pastry. This recipe is from Scandinavian Feasts written by Beatrice Ojakangas. Please note that it must be started one day ahead, because the pastry requires long refrigeration. The refrigeration time is not included below.
Provided by PanNan
Categories Breads
Time 1h30m
Yield 1 kringle, 16 serving(s)
Number Of Ingredients 17
Steps:
- Combine yeast, 1 tbsp sugar, and warm milk in a small bowl. Let rest until the yeast dissolves and begins to foam (about 10 min). Gently stir in the cream.
- Combine the flour, 1/4 cup sugar, salt, and cardamom in a large bowl. Cut in the butter until the mixture resembles coarse meal. Fold in the yeast mixture just enough to moisten the dough. Cover and refrigerate 12 - 24 hours before rolling out the dough.
- Prepare the filling after the dough has been refrigerated by blending together all the filling ingredients.
- Lightly flour a pastry board or other smooth surface, and place the dough on the floured surface. Pound it with a rolling pin until the dough is flattened to a thickness of about 2 inches. Roll the dough to make a 24 inch square.
- Spread the filling to within 1 inch of the edges and roll up the dough as tightly as possible.
- Sprinkle 1/2 cup sugar on the work surface, and with your fingers, roll the dough firmly into the sugar to coat it, while also strething it to form a log measuring about 36 - 40 inches.
- Cover a cookie sheet with parchment paper. Place the roll on the paper in the shape of a large pretzel. Brush the surface with the beaten egg white, and sprinkle with sliced almonds.
- Cover and let rise 45 minutes, or until puffy, but not doubled.
- Bake in a 375 F oven for 25 - 30 minutes, or until golden brown.
Nutrition Facts : Calories 389.6, Fat 19.4, SaturatedFat 8, Cholesterol 36.7, Sodium 164, Carbohydrate 48.3, Fiber 3.3, Sugar 22.2, Protein 7.9
MARZIPAN CHRISTMAS KRINGLE (JULESKRINGLE)
This marzipan tubular bread is an ABSOLUTE must for the Christmas season, and a traditional dinner would not be complete without this Christmas Kringle for dessert. It may seem complicated at first glance, but if you follow the recipe step by step, it is actually quite easy and you will amaze your family with this beautiful dessert. This is an extremely rich and decadent treat so guests only need a little. Often a coin is hidden in the kringle and it is thought that the finder will be guaranteed good luck for the upcoming year. As such, it is considered bad luck not to indulge at Christmas!
Provided by WOLSELEY
Categories Bread Yeast Bread Recipes
Time 15h
Yield 15
Number Of Ingredients 17
Steps:
- In a small bowl, stir together the milk and sugar. Sprinkle the yeast over the top and let stand for 10 minutes to dissolve. Stir in cream.
- In a separate bowl, stir together the flour, sugar, salt and cardamom. Cut in the butter using a pastry blender or pinching with your fingers until it is a course mealy texture. Stir in the yeast mixture until well blended. Pat into a ball, flatten slightly, then wrap in plastic wrap. Refrigerate for 12 to 24 hours.
- To make the filling, mix the almond paste, almonds, sugar, cinnamon and almond extract using an electric mixer until evenly blended. It may be crumbly.
- Roll the chilled dough out into a 2 inch wide and 24 inch long rectangle. Spread the filling to within 2 inches of the sides and roll up into a tube. Cover your work surface with sugar, and roll the tube of dough in the sugar to coat thoroughly. Roll and stretch the dough out to form a long rope about 40 inches long. Place on a parchment lined baking sheet and shape into a pretzel shape.
- Brush the top of the pretzel with egg white and sprinkle with almonds. Cover loosely with a towel and let rise for 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Bake the kringle in the preheated oven until golden brown, 25 to 30 minutes. Cut into slices to serve.
Nutrition Facts : Calories 397.3 calories, Carbohydrate 49.3 g, Cholesterol 38.7 mg, Fat 19.8 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 8.3 g, Sodium 213.9 mg, Sugar 18.1 g
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
KRINGLE
This recipe is posted by request. It is from the cookbook "Delectably Danish" by Julie Jensen McDonald. It was given to her by the owners of O & H bakeryin Racine Wisconsin and featured on the Food network.
Provided by Michelle S.
Categories Yeast Breads
Time 4h30m
Yield 1 kringle
Number Of Ingredients 14
Steps:
- Divide butter in half and spread each half on waxed paper to an 8x8 inch square.
- Chill.
- Dissolve yeast in warm water.
- Add lukewarm milk, sugar, salt, lemon extract and egg, mixing well.
- Add flour and mix until smooth.
- Roll dough on well floured board to an 12x8 inch rectangle.
- Place one piece of chilled butter on two thirds of dough.
- Fold uncovered third of dough over the middle third, then fold the remaining third over top.
- Again fold one end over middle third, and fold remaining third over top, making a square of nine layers.
- Wrap in waxed paper and refrigerate 30 minutes.
- Roll dough again to an 8x12 inch rectangle.
- Add chilled butter and fold the same way.
- This makes 18 layers.
- Refrigerate 2 hours.
- Cut dough into 2 equal pieces.
- Lightly roll one piece at a time, until piece is about 20x6 inches.
- Spread center third of dough with butterscotch filling, then add fruit, nuts, raisins and so on-- or top with jam.
- Fold one of the long edges to the middle, moisten other edge and fold over top to cover filling.
- Seal well.
- Put kringle on a greased baking sheet and form into an oval shape, pressing ends of kringle together to form a continuous circle.
- Flatten dough with hands.
- Cover kringle for 1 hour at 70 degrees.
- Bake at 350 degrees for 25-30 minutes or until golden brown.
- Cool, then ice with a mixture of powdered sugar and water.
MARZIPAN
Make your own marzipan instead of buying it. Marzipan is used to frost Christmas cakes and for candies, and all sorts of other goodies.
Provided by Carol
Categories Desserts Candy Recipes
Time P1DT30m
Yield 16
Number Of Ingredients 5
Steps:
- Blend the confectioner's sugar, finely ground almonds, egg whites, salt, and almond extract in a blender until perfectly blended. Cover and chill until firm, 24 hours.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 17.8 g, Fat 7.2 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 79.9 mg, Sugar 15.4 g
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