Danish Kringle

 Danish Kringle

1/2 C. margarine or butter

2 C. flour

1 T. sugar

1/2 t. salt

1 pkg. active dry yeast

1/4 c. warm water (105 to 115 degrees)

1 egg

1/2 C. lukewarm milk (scalded, then cooled)

1 (8-oz.) can almond paste (1 C.)

1/2 C. packed brown sugar

1/2 C. margarine or butter, softened

1 C. powdered sugar

1 T. water, or more as needed

1/2 t. maple flavoring or vanilla

1/4 C. chopped nuts

Cut margarine into flour, sugar and salt in large bowl until mixture resembles fine crumbs. Dissolve yeast in warm water. Stir yeast mixture, egg and milk into flour mixture and beat until smooth (dough will be very soft). Cover and refrigerate at least 2 but no longer than 24 hours.

To make filling, mix together almond paste, brown sugar and margarine until smooth.

Divide dough into halves. Return 1 half to refrigerator. Roll other half into 15-by 6-inch rectangle on floured, cloth-covered board with floured, stockinet-covered rolling pin.

Spread half of filling lengthwise down center of rectangle in 3-inch strip. Fold sides of dough over filling with 1½-inch overlap. Pinch edges to seal. Carefully arrange kringle on greased baking sheet in oval or horseshoe shape. Pinch ends together for the former. Repeat with remaining dough. Cover and let rise in warm place 30 minutes.

Bake at 375 degrees until golden brown, 20 to 25 minutes.

To make glaze, mix together powdered sugar, water and maple flavoring or vanilla until smooth. Stir in additional water if necessary, ½ teaspoon at a time. Spread dough with glaze. Sprinkle with nuts.

Variation: For pecan filling, mix together 1 1/2 C. chopped pecans, 1 C. packed brown sugar and 1/2 C. margarine or butter, softened until well combined.

Makes 2 coffee cakes.

Adapted from “Ultimate Bread” by Eric Treuille and Ursula Ferrigno.


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