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Danish kringle

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Ingredients/Components

sugar
vanilla - 1/4 tsp
milk - 1/2 c
salt - 1/2 tsp
flour - 2 c
brown sugar - 1/2 c
margarine or butter - 1/2 c
margarine
warm water - 1/4 c
egg yolk - 1 item
egg white - 1 item
active dry yeast - 1 pkg
pecans or walnuts, chopped - 1 c
Mix flour, 1 1/2 tablespoons sugar and salt

How to make danish kringle:

Filling:1/4 c. margarine1/2 c. brown sugar1 c. pecans or walnuts, chopped1 egg white Add yeast to warm water and let stand 5 minutes. Mix flour, 1 1/2 tablespoons sugar and salt. Cut in 1/2 cup margarine until mixture is like coarse meal. Scald milk. Cool to lukewarm and then stir in egg yolk. Add to flour mixture. Add yeast mixture and mix thoroughly. Dough will be soft. Cover tightly and chill for at least 2, but not more than 48 hours.

For Filling, cream margarine and brown sugar until fluffy. Stir in nuts. May be stored in covered container and refrigerated until needed. Beat egg white slightly and store until needed.

For assembly, divide dough into 2 parts. Return 1 part to refrigerator. Roll on floured board to a 6 x 18-inch rectangle. Brush 3-inch strip down center with egg white and spread half of filling on strip. Fold over edges. Pinch to seal. Pick up carefully and arrange, seam down side, on ungreased baking sheet in a horseshoe shape. Prepare. Cover and let rise in warm place 30 to 45 minutes. Bake in 400° oven for 20 to 30 minutes. Cool slightly and glaze.Glaze for Danish Kringle:1 c. confectioners sugar1 Tbsp. milk1/4 tsp. vanilla Beat the sugar, milk and vanilla. Drizzle over warm kringles.

Recipe categories: < 60 mins, Breakfast, 5 ingredients or less.

Rating:

4.3

Average rating: 4.3, total votes: 6

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