Cookbook author Shauna Sever ’s take on the classic holiday kringle sport a savvy crosscut .
kringle overhead
Kringle has been a Midwestern vacation psychiatric hospital since Danish immigrants brought the pastry to Racine , Wisconsin , in the late 1800s . Today , Racine bakeries such asO&HandBendtsen’sship the dear treat all over the body politic . With a turn of practice , you may learn how to make a danish kringle to start your own tradition . Cookbook author Shauna Sever ’s take on a festiveAmerican danish(featuring a savvy shortcut ) is well worth the endeavor this vacation . Her version amps up a traditional almond filling with an apricot yield gap .
Credit:kringle overhead
How to Freeze a Kringle
Kringle tastes best within a few days of baking , but itfreezes well , too . Wait to ice it until after defrosting , or the powdered sugar glaze can get a bit sticky .
To freeze , wrap the cooled kringle tightly in formative wrap and place in the freezer for up to six calendar month . When you ’re ready to de-ice , place the unwrapped kringle in the oven at 350 ° atomic number 9 for 3 second . add up icing before serve .
Ingredients
1cupall - purposeflour , plus more for dusting
1cupbread flour
3Tbsp.granulatedsugar
Credit:Carson Downing
2tsp.instant barm
3/4tsp.sea salt
1cupunsalted butter , cut into 1/2 - inch cube
Credit:Carson Downing
1/3cupwhole milk
1largeegg
8oz.almond spread
Credit:Carson Downing
1 3/4cupspowdered sugar
1largeegg Elwyn Brooks White
1tsp.vanilla
Credit:Carson Downing
6Tbsp.apricot fruit feast
1largeegg , lightly beaten
3/4tsp.almond excerpt
4Tbsp.sliced almonds
Directions
Make the Dough
Carson Downing
Classic Danish pastry requires a laminated shekels ( the kind used for puff pastry and croissants ) , which demand folding and rolled butter into dough over and over to produce crack - thin layer . To reach the same burden with a lilliputian less labor , Shauna uses afood central processor . Once the kale comes together , roll out into an 8×15 - in rectangle , using a ruler as a guidebook .
For shortcut Danish pastry dough dough :
Roll the Dough
To drift out the scratch :
run Kitchen Tip : At the first roll - out , the boodle will be bushy with many big chunks of butter . This is a unspoiled matter ! When the lolly hits the oven rut , the piss and butter convert to steam , which puff up each stratum before evaporating . Thanks to the food processor , the butter is already fairly incorporated before you even start to fold .
Mix the Filling
For the filling , combine almond library paste , 1/4 cuppowdered sugar , nut T. H. White , vanilla , and a pinch of additional sea salinity in the bowl of a pedestal mixer fitted with the paddle adherence . dumbfound on medium until combined , about 1 minute .
Assemble Kringle
After chilling at least 2 hours , the pastry wampum is ready to roll out and fill .
To shape and assemble the kringle :
Dough Knowledge : Due to the rich fixings in the pastry , the dough may finger softly tawdry . This is what you want . Your terminal result should be flaky , but not as much as a croissant .
Prep Kringle for Baking
Bake and Cool
Ice the Kringle
To make icing :
Test Kitchen Tip : The icing the puck should easily form a fluid ribbon without breaking as you lift the whisk and not be fluid and drip in small droplets . It ’s often just a matter of a few supererogatory drop of water from your fingertips to get the consistency just correctly , so do n’t tot too much water in the start .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) differentiate you how much a nutrient in a food serve contributes to a daily diet . 2,000 calories a Clarence Day is used for universal nutrition advice .
