Kringle

INGREDIENTS

INSTRUCTIONS

Make the dough. In a medium bowl, dissolve the yeast in warm water.
Let stand for 5 minutes. Add the milk, cardamom, sugar, egg yolks,  and
whipping cream and blend well; set aside. In a large bowl, or in  the
work bowl of a food processor with the steel blade in place,  combine
the flour and salt. Cut in the butter until the pieces are  the size of
small kidney beans. If using a food processor, turn into  a large bowl.
Add the yeast mixture, mixing only until the dry  ingredients are
moistened. Cover with plastic wrap and refrigerate  for 12 to 24  
hours. Meanwhile prepare the filling of your choice.  * To make the nut
filling, in a bowl with an electric mixer or a food  processor break
the almond paste into pieces and blend with the nuts,  confectioners'
sugar, egg white, and almond extract until well mixed.  Remove the
dough from the refrigerator, turn out onto lightly floured  surface,
and dust the dough lightly with flour. Using a rolling pin,  pound the
dough until smooth and about 1/2 inch thick. Roll out to  make a 24
inch square. Fold the dough into thirds to make a long and  narrow
strip. With the rolling pin, roll again until about 1/4 inch  thick and
about 36 inches long and 8 inches wide. Spread the filling  in a 3 inch
strip down the length of the dough.. Overlap the edges of  the dough to
enclose the filling; pinch the ends to seal. Brush with  the egg white
to seal the ends and the seam. Brush the entire roll  with egg white
and coat generously with sugar and nuts on all sides.  Lightly grease
and flour a baking sheet, or cover with parchment  paper. To make the
kringle shape, place the roll on a the baking  sheet in the shape of a
large pretzel. To do this, place the baking  sheet horizontally in
front of you. Lift the filled roll from both  ends firmly and center
the middle of the roll onto the baking sheet  as if you were forming a
circle. Pull the ends of the roll so that  they make a cross above the
roll, then pull the ends down and tuck  the ends under the top part of
the roll so that the ends stick out  from under the roll. For the
horseshoe shapes, cut the filled strip  crosswise at the center point
to make two strips. Place on two  prepared baking sheets and form each
strip into a horseshoe. Seal the  ends of each horseshoe. Brush with
the egg white and sprinkle with  the sugar and nuts. Cover and let rise
in a warm place for 45  minutes. It will not double. Preheat the oven
to 375 Brush the  kringle again with the egg white and bake for 25 to
30 minutes or  until golden. Cool on a wire rack.  Makes 1 15 inch
diameter pretzel or 2 12 inch horseshoes  For anybody interested --
other fillings that I have are for  Cranberry, Apricot-Apple,
Raisin-Almond, and Prune-Port. Posted to  KitMailbox Digest by
LJKR@aol.com on Aug 23, 1997

A Message from our Provider:

“The Bible: More up-to-date than tomorrow’s newspaper”