KRINGLE
Filling:
Glaze:
Put 4 cups flour, butter, sugar and salt in to a large bowl (you may need to add more flour later). Using a pastry blender or your hands, blend until the mixture is crumbly. In separate small bowl, mix the yeast, beaten eggs, and the milk (slowly whisk the yeast into the beaten eggs, then whisk in the milk). It's ok that the yeast remains cold, it won't need to rise. Add milk mixture to the dry ingredients. Mix well with a fork until all is blended. It will pull away from the sides and form a ball. If too sticky, blend in up to 1 1/2 cups more flour. Dough should be soft, but not too sticky. Divide dough into two pieces (each will weigh 1 lb. 4 oz.), flatten into discs and wrap in plastic wrap. Put in fridge and chill a couple hours to overnight (I've found that the dough rolls out easier if the dough is brought back to nearly room temperature). Preheat oven to 350º. Mix half of the 2 kinds of sugars and cinnamon in each of two small bowls. Put half the butter in each of two small bowls and melt in microwave. Roll out each piece of dough to 1/8-inch thickness and about 17 inches long and as wide as 1/8-inch will allow. Make a small mark near the edge in the very center of each short end. This will help you know how far to roll the dough. Brush each piece of dough with half the melted butter, sprinkle each with half of the sugar mixture and top with half of the nuts. Roll each long edge of dough toward the center (will look a bit like a scroll). Pinch center together to seal and pinch and roll ends under to seal. Place both kringles on large, ungreased baking sheet. Bake 20-25 minutes until nicely browned. Remove kringles from baking sheet and cool on a rack completely before glazing. Mix glaze ingredients and whisk till smooth. Pour and spread over kringles. Makes 2 large kringles I tried this recipe for the first time last fall and it's already become a tradition for the holidays. I baked 6 batches this year to give as gifts. It freezes very well. |