Danish Kringle

Name: Danish Kringle
Ingredients: 2 cups all-purpose flour; 1 tablespoon sugar; 1/2 teaspoon salt; 1/2 cup cold butter; 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 1/2 cup warm milk (110° to 115°); 1 large egg, beaten; 1-1/2 cups finely chopped pecans or walnuts; 1 cup packed brown sugar; 1/2 cup butter, softened; 1 cup confectioners' sugar; 4 teaspoons water; 1/2 teaspoon vanilla extract; 2 tablespoons chopped pecans or walnuts

15 ingredients

4 steps

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup cold butter
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1 large egg, beaten
1-1/2 cups finely chopped pecans or walnuts
1 cup packed brown sugar
1/2 cup butter, softened
1 cup confectioners' sugar
4 teaspoons water
1/2 teaspoon vanilla extract
2 tablespoons chopped pecans or walnuts

Directions

1

In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs. Dissolve yeast in warm water; stir into flour mixture with warm milk and egg. Beat until smooth (dough will be very soft). Cover and refrigerate at least 2 hours but not more than 24 hours.
2

Punch dough down. Divide dough in half; refrigerate one half. On a well-floured surface, roll remaining half into a 15x6-in. rectangle.
3

Combine filling ingredients. Spread half of the filling down center of rectangle in a 2-in. strip. Fold sides of dough over filling; overlapping 1-1/2-in.; pinch edges to seal. Shape into an oval; pinch ends together. Place seam side down on a greased 15x10x1-in. baking pan. Repeat with remaining dough and filling. Cover and let rise in a warm place for 30 minutes.
4

Bake at 375° for 20-25 minutes or until golden brown. Cool for 15 minutes. Combine confectioners' sugar, water and vanilla; spread over the kringles. Sprinkle with nuts.