Kringle

Directions

1. 1
   For the Dough: In a large measuring cup or medium bowl, sprinkle the yeast in the water to soften.
2. 2
   Heat the cream to 100 degrees F and add it to the yeast along with the egg yolks and egg white.
3. 3
   Whisk to combine.
4. 4
   In a large bowl, combine the sugar, salt, cardamom, and flour.
5. 5
   Using a pastry blender or 2 knives, cut the butter into the flour mixture until it is the size of tiny peas.
6. 6
   This process also can be done easily in a food processor.
7. 7
   Add the yeast mixture to the dry ingredients and stir just until combined.
8. 8
   Do not mix too much because you do not want to soften the cold butter.
9. 9
   You should see small flour-coated pieces of butter throughout the dough.
10. 10
    Overnight rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil.
11. 11
    Cover with a piece of plastic wrap and a tightly woven towel and refrigerate 12 hours or overnight.
12. 12
    Shape: Turn the dough out onto a lightly oiled work surface and divide in half.
13. 13
    Roll each half into a 24-inch square.
14. 14
    Fold the dough in half from top to bottom, then fold the dough in half from side to side to make a 12-inch square.
15. 15
    Cover with a towel and let rest 10 minutes.
16. 16
    Working with 1 square of dough at a time, roll the dough into a 12 by 24-inch rectangle.
17. 17
    Spread half of filling evenly over two-thirds of the dough, filling an area of 8 by 24 inches.
18. 18
    Fold the portion of dough that has no filling onto the center third of filled dough, then fold the other third of dough to the center, forming a 4 by 24-inch rectangle.
19. 19
    Place the dough seam side down on a parchment-lined or well-greased baking sheet.
20. 20
    Bring the ends of the dough almost together (about 4 inches apart) to form a horseshoe.
21. 21
    Repeat with the second piece of dough.
22. 22
    If you cannot get both Kringles on a baking sheet, cover the second one and put it in the refrigerator until the first Kringle finishes baking; then bake.
23. 23
    Second Rise: Cover the with a tightly woven towel and let rise for 1 hour.
24. 24
    Preheat Oven: About 10 minutes before baking, preheat the oven to 375 degrees F.
25. 25
    Final Preparation: For the topping, beat the egg white with a whisk or fork until frothy and brush over the loaves.
26. 26
    Sprinkle with sliced almonds and then granulated sugar.
27. 27
    Bake and Cool: Bake for 25 minutes until the internal temperature of the bread reached 190 degrees.
28. 28
    Immediately remove the bread from the baking sheet and place on a rack to cool.
29. 29
    In a medium bowl, stir the sugar, apples, pecans, butter, and cinnamon together until well mixed.
30. 30
    Use to fill 2 loaves.