Pecan Kringles

Name: Pecan Kringles
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 2 cups all-purpose flour; 4-1/2 teaspoons sugar; 1/2 teaspoon salt; 1/2 cup shortening; 1/2 cup warm 2% milk (110° to 115°); 1 large egg, separated; 1 cup finely chopped pecans; 1 cup packed brown sugar; 2 cups confectioners' sugar; 2 to 3 tablespoons 2% milk

12 ingredients

5 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups all-purpose flour
4-1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup shortening
1/2 cup warm 2% milk (110° to 115°)
1 large egg, separated
1 cup finely chopped pecans
1 cup packed brown sugar
2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

Directions

1

In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Stir in the yeast mixture, milk and egg yolk; beat until smooth (dough will be very soft). Do not knead. Cover and refrigerate overnight.
2

Punch dough down. Turn onto a well-floured surface; divide in half. Return one portion to the refrigerator. Roll remaining portion into an 18x6-in. rectangle. Beat egg white until stiff peaks form; brush half down the center of rectangle. Combine pecans and brown sugar; sprinkle half over dough.
3

Fold sides of dough over filling, overlapping by 1-1/2 in.; pinch seam to seal. Carefully place seam side down on an ungreased
4

. Shape into a U-shape; pinch ends to seal. Repeat with remaining dough, egg white and filling. Cover and let rise in a warm place until doubled, about 30 minutes.
5

Bake at 375° for 20-25 minutes or until golden brown. Cool for 15 minutes before removing from pans to wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over kringles.