This is a wonderful treat that can easily be mastered with a little patience.
Yeild: 2 Danish Kringles
- 3/4 cup of butter (1-1/2 sticks)
- 1 pkg. dry active yeast (2-1/2 tsp)
- 1/4 cup lukewarm water
- 1/4 cup lukewarm milk
- 1/4 cup sugar (white, granulated)
- 1/2 tsp salt
- 1/2 tsp Lemon Extract
- 1 egg (slightly beaten)
- 2 cups sifted flour
- – Waxed Paper
- – Plastic Wrap
Butterscotch Walnut Filling
- 1 cup Brown Sugar
- 1/3 cup of butter or margarine, softened
- 1 TBL ground cinnamon
- 1/3 cup chopped walnuts
- 2 TBL softened cream cheese
- 1 tsp clear vanilla extract
- 1 cup + plus a little extra as needed – Powdered Sugar
- few drops of milk
Mash 1-1/2 sticks (3/4 cup) of butter (I use a potato masher) to soften. Spread mashed, slightly softened butter onto a sheet of waxed paper into a 8 x 16 inch rectangle. Mush it together to form the 8 x 16 inch rectangle into one piece – place in refrigerator to chill and make butter hard again.
Dissolve yeast into lukewarm water. Add Milk, Sugar, Salt, Lemon Extract, and Egg – mix well.
Add sifted flour into yeast mixture and mix until smooth. A soft dough should form. Wrap dough in plastic wrap and chill.
When dough has chilled and butter triangle firmed, roll dough on a lightly floured surface into a 8 x 12 inch rectangle. Divide the 8 x 16 inch chilled butter rectangle in equal halves. Place one half back into refrigerator to keep chilled and place one butter half on top of the half of rolled dough, covering 2/3rd of dough.
Fold 1/3 part of dough not covered in butter and fold it over the dough portion covered with butter. Fold the other side of dough with butter covering it over remaining dough.
Warp with dough with plastic wrap and place back into refrigerator to chill.
Gently roll the chilled dough again as before into a 8 x 12 rectangle. Place the other half of the chilled butter on top of the half of rolled dough, covering 2/3rd of dough. Fold 1/3 part of dough not covered in butter and fold over portion with butter. Fold other side of dough with butter covering it over remaining dough. Warp with plastic wrap and place back into refrigerator to chill. This make 24 layers of butter in your dough – worth the effort.
Cut chilled butter layered dough into 2 equal pieces. Gently and carefully roll one section of dough at a time, until the dough is about 6 by 20 inches.
Prepare Butterscotch Walnut Filling ingredients until smooth. Spread center third of dough with butterscotch filling (and/or add fruit, nuts, raisins or jam if desired – you can vary your filling preferences).
Fold one of the long edges to the middle, moisten other edge with just a little water (makes sealing easier, but not necessary) and fold over top to cover filling. Seal well. Repeat with other butter layered dough half.
Put Kringle on a lightly greased baking sheet and form into oval shape, pressing ends of Kringle together to form a continuous oval – or make two crescent halves instead of an oval (my preference, easier to handle). Slightly flatten entire Kringle with hands. Cover Kringle and let it rest for 1 hour at room temperature before baking.
Preheat the oven to 350 degrees F.
Bake for about 20 to 25 minutes, until golden brown color. Cool, then ice with Glazed Icing.
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 into the dough.
– 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.
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