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Family Friendly Fridays: Danish Kringle

When I think of kringle, I think about my childhood.  I remember my grandmother’s house; how she’d always have her welcome mat that she’d put out at Christmas time which said God Jul (that translates to Merry Christmas in Swedish).  I remember the little elf ornaments with the big red hats hanging from her tree.  And I remember the still warm from the bakery kringles she would bring home for us to enjoy.  Oh how I loved them.  They came in all flavors of fruit and nut from cherry, to almond, to raspberry.  But the classic, and the king of all kringles for me is pecan.  I’m not sure if it’s the flaky crust, the sugary pecan filling, or the memories the dessert evokes, but I will choose it above all others every single time.

While kringle may be readily available in Wisconsin, it’s a bit more scarce down here in the South.  I decided that if I was going to carry on the tradition of the Christmas kringle for my family, I’d simply have to make it myself.  Because it was my first time, I borrowed a recipe from Food Network and made a few changes to keep it my own.  I have to say, it wasn’t as complicated as I imagined it to be and the results were, well, I think you just need to read on and see for yourself.

One more thing to add.  If you’re ever wandering through Wisconsin and you get a kringle urge, check out O&H Danish Bakery.  My kringle craving hits just thinking about it.

Ingredients Needed:

Recipe adapted from Food Network

For the dough:

3/4 Cup of Butter, Softened
1 Pkg of Dry Yeast
1/4 Cup of Lukewarm Water
1/4 Cup of Lukewarm Milk
1/4 Cup of Sugar
1/2 tsp of Salt
1/2 tsp of Almond Extract
1 Egg
2 Cups of Flour

For the Filling:

4 Tbsp of Butter
1/2 tsp of Vanilla Extract (Yes, the picture is wrong)
1/8 tsp of Nutmeg
1/4 Cup of Maple Sugar (you can sub brown sugar)
1/2 cup of Chopped Pecans

For the Glaze:

1/2 Cup of Powdered Sugar
1/2 tsp of Vanilla
1 tbsp of Milk

Making kringle reminded me a lot of making croissants.  There’s a lot of butter and folding going on.  Not hard, just time consuming.  You should ideally allow multiple days to do this.  Letting the folded dough and butter sit in the fridge only makes it better.  Trust me on this one.

To get started, you’ll want to grab your softened butter and spread it out on a piece of waxed paper to about 8×16.

Stick it in the fridge and let it get good and cold.

While your butter is chilling,  you’ll grab a bowl and dissolve your yeast in the water.  You’ll then add in the milk, sugar, salt, extract, and egg.

Mix it up well and then add in your flour.  Use your hands to make a nice dough.  Here’s what you’ll have.

Stick your dough in the fridge and let that chill down as well.

When everything is good and chilled, pull it out and roll your dough out to about an 8×12 rectangle.

Cut your sheet of butter in half and lay one piece of it over 2/3 of your dough.

Fold the third of dough without the butter over on top of the butter layer and then fold the other end over the top of that.  It should look like this.

Now chill it again.  I recommend chilling over night and starting back up the next morning.

For the next step, you’ll grab your folded dough and gently roll it to an 8×12 rectangle again.  Grab your remaining piece of chilled butter, lay it on the dough the same as before and fold like above.

Now, you’ll roll the dough carefully once more to an 8×16 rectangle and fold in thirds again.

Stick in the fridge and take a break one more time.  And here’s my dough on the morning of the third day.

Ok, let’s cut the dough in half and see what we’ve got.  Tell me that’s not a beautiful sight.  Twenty four layers of buttery deliciousness.

Very carefully so as to not break any of the layers, roll the first half of your dough to a 6×20 inch size.

Mix up your filling ingredients….

And spread half of it down the middle of your dough.  Sprinkle a few pecans on for good measure.

Now close up one end, wet the edge with water and then close the other edge to create a seal.

Place your kringle on a parchment lined baking sheet and form it into an oval joining the two ends together.  Flatten the whole thing down gently with your hands.  Repeat this process with the second half of the dough as well.

Heat your oven up to 350 degrees and pop the kringle in for 20 to 25 minutes OR until it turns a beautiful golden brown and the smell becomes so overwhelmingly delicious that you just have to take it out and see for yourself the beauty you have created.  Uh huh.  That’s what I’m talking about.

But wait, there’s more!  While the kringle cools, grab up your glaze ingredients and mix them together well.

Now head over to your cooled kringle and drizzle that beautiful glaze over the top of it.

Welcome to my world.  Sit down and share a bite (or 5) of kringle with me.

I’m linking this recipe up to 504 Main’s Tickled Pink and Kim’s Saturday Swap.

Danish Kringle

Ingredients:

Recipe adapted from Food Network

For the dough:

3/4 Cup of Butter, Softened
1 Pkg of Dry Yeast
1/4 Cup of Lukewarm Water
1/4 Cup of Lukewarm Milk
1/4 Cup of Sugar
1/2 tsp of Salt
1/2 tsp of Almond Extract
1 Egg
2 Cups of Flour

For the Filling:

4 Tbsp of Butter
1/2 tsp of Vanilla Extract (Yes, the picture is wrong)
1/8 tsp of Nutmeg
1/4 Cup of Maple Sugar (you can sub brown sugar)
1/2 cup of Chopped Pecans

For the Glaze:

1/2 Cup of Powdered Sugar
1/2 tsp of Vanilla
1 tbsp of Milk

Directions:

Grab your softened butter and spread it out on a piece of waxed paper to about 8x16.

Stick it in the fridge and let it get good and cold.

While your butter is chilling, you'll grab a bowl and dissolve your yeast in the water. You'll then add in the milk, sugar, salt, extract, and egg.

Mix it up well and then add in your flour. Use your hands to make a nice dough.

Stick your dough in the fridge and let that chill down as well.

When everything is good and chilled, pull it out and roll your dough out to about an 8x12 rectangle.

Cut your sheet of butter in have and lay one piece of it over 2/3 of your dough.

Fold the third of dough without the butter over on top of the butter layer and then fold the other end over the top of that.

Now chill it again. I recommend chilling over night and starting back up the next morning.

For the next step, you'll grab your folded dough and gently roll it to an 8x12 rectangle again. Grab your remaining piece of chilled butter, lay it on the dough the same as before and fold like above.

Now, you'll roll the dough carefully once more to an 8x16 rectangle and fold in thirds again.

Stick in the fridge and take a break one more time.

Cut the dough in half width wise.

Very carefully so as to not break any of the layers, roll the first half of your dough to a 6x20 inch size.

Mix up your filling ingredients.

And spread it down the middle of your dough. Sprinkle a few pecan on for good measure.

Now close up one end, wet the edge with water and then close the other edge to create a seal.

Place your kringle on a parchment lined baking sheet and form it into an oval joining the two ends together. Flatten the whole thing down gently with your hands. Repeat this process with the second half of the dough as well.

Heat your oven up to 350 degrees and pop the kringle in for 20 to 25 minutes.

While the kringle cools, grab up your glaze ingredients and mix them together well.

Now head over to your cooled kringle and drizzle that beautiful glaze over the top of it.