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Danish Kringle (Danish Coffee Cake) |
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Serves: 2 Print this Recipe1 package yeast active dry 1/4 cup water warm (110° to 115° F) 2 cups flour 1 1/2 tablespoons sugar 1/2 teaspoon salt 1/2 cup butter real, softened 1 egg 1/2 cup milk lukewarm 1 egg white * See note below. * Part two. 1/4 cup brown sugar 1/2 cup dates pitted, chopped 1/4 cup pecans chopped * Part two. 1/2 cup raspberry preserves 1/2 cup pecans chopped * Part two. 2 tablespoons butter real 1/2 to 1 tablespoon half and half 1 cup powdered sugar 1/4 teaspoon vanilla extract * Add yeast to warm water and let stand 5 minutes. Measure flour, sugar, salt, and butter into bowl; blend well with pastry blender or fork. Beat whole egg into milk; add yeast and pour into bowl with flour mixture, mixing thoroughly. Scrape dough down from sides of bowl (it will be very soft). Cover tightly and chill at least 2 hours, no more than 48 hours. Prepare the following 2 fillings before shaping kringles. Date Filling: *Blend ingredients until well-mixed. Raspberry Filling: *Blend ingredients until well-mixed. To assemble kringles, divide dough into 2 parts, return one to refrigerator. Beat egg white until very frothy. Roll dough into 6 x 18-inch rectangle. Spread 3-inch lengthwise center strip with 1/2 egg white, then with date filling. Fold over one side of dough, then other side with 1 1/2 inch overlap to cover filling. Pinch dough to close fold. Pick up kringle carefully and place seam side down on greased baking sheet in oval or horseshoe shape, sealing ends well for horseshoe shape. Prepare second kringle as first using raspberry filling. Cover and let rise in warm place 30 to 45 minutes or until dent remains when finger is pressed gently on side of dough and dough is no longer cold. Bake in a preheated 400° F oven for 20 to 30 minutes or until golden brown. Prepare the following glaze. Browned Sugar Glaze: *In small, heavy skillet, slowly brown butter, taking care not to burn. Remove from heat and add half-and-half. Blend in sugar until of correct consistency to drizzle over tops of kringles. Stir in vanilla. Spread kringles with glaze while hot. Cut in 1 1/2 -inch slices to serve. Note: This kringle freezes well. Do not glaze before freezing. Danish Kringle (Danish Coffee Cake) comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Buttermilk Biscuits Buttery Dinner Rolls Corn Bread Danish Kringle (Danish Coffee Cake) Doughnuts Fløtelapper (Norwegian Pancakes) Hvetebrød (Cardamom Braid) Limpa (Swedish Rye Bread) Mother's Cornmeal Griddle Cakes Old-Fashioned Buckwheat Cakes Poteter Lefse (Flat Potato Bread) Ricotta Pancakes White Bread |
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