Saturday, August 23, 2008

Kringle, the food of the gods!

A girl at church has won a cheerleading competition and is now eligible to compete in London. She has to raise almost $3,000 so she and her mother have been coming up with fundraisers. One of the fundraisers was a bake sale today at Wal-Mart. Annette, the mother, asked all her friends at church to contribute baked goods if they could. I baked up a whole slew of cookies and brownies and muffins. And Kringle, which is by far the yummiest treat I can think of!!!

Kringle is a buttery Danish pastry that is usually filled with nuts or fruit of some sort, topped by a sugary glaze. I was first introduced to this delicacy after college when I worked at the legal publishing company in Deerfield, IL. Kringle is popular in Wisconsin and with many of my coworkers living just across the border in Kenosha, I was provided with many opportunities to savor the Kringle.

Later I stumbled across a Kringle recipe in a Penzeys catalog and I was thrilled; I have been making it ever since. This recipe is so good that I never come home with leftovers when I have brought it to a brunch or party. People request it all the time and it even sold for $15 a plate at a church fundraising auction. I am not bragging, because it has nothing at all to do with me. It is all the recipe, which is very forgiving and which I share below, because everyone should have some Kringle in their life!

Don't be intimidated; it is really pretty easy. First off, though it calls for yeast, you do not rise the dough. Just mix it and throw it in the fridge overnight. Next, don't be discouraged if you don't like rolling out dough. Mine never looks good, but it doesn't matter. After you roll it out and fill it, you just roll it all back up, so no one will ever know if your dough had ragged edges. Also, it makes 2 Kringles, so it is perfect when you need something to feed a lot of people. The only negative thing I can say about this is it is seriously addictive and very hard to stop at one piece. Try it about 15 minutes after pulling it out of the oven and you will think you are in Heaven. Let me know if you try it!


4 Cups all-purpose flour
1 Cup butter, slightly softened
2 TB. sugar
1 tsp. salt
1 pkg. dry yeast
2 eggs, beaten
1 Cup milk

4 TB butter
1/2 cup brown sugar
½ Cup sugar
1 Cup chopped pecans

2 2/3 Cup powdered sugar
2 TB. butter, softened
4 TB. hot water
1 TB. milk

Put the flour, butter, sugar and salt into a bowl. Using a pastry blender, two knives, or your hands, blend together until the mixture is crumbly. If you don't mind a little mess your hands work much better. In a separate bowl mix the dry yeast, beaten eggs, and the milk. Don't worry that the yeast remains cold, that's the beauty of this recipe, no rising! Add milk mixture to dry ingredients. Mix well with a fork until all ingredients are blended, it will pull away from the sides and form a ball. You may have to work the final flour into the dough with your hands. Divide it into two pieces, flatten into discs, wrap in plastic wrap and put them into the refrigerator overnight.

Preheat the oven to 350°. Roll out each piece of dough into a rectangle, 1/8 inch thick, about the length of your cookie sheet and as wide as 1/8 inch will allow. Spread half of the butter, sugar and pecans on the dough. Rolling from the short ends roll each side to the center. Pinch the center together and roll the ends under. Place each kringle on an ungreased cookie sheet. Bake 20-25 minutes changing racks halfway through the baking time (top to bottom, bottom to top). Remove kringles from cookie sheets to a cooling rack and let cool about 10 minutes before glazing. Mix glaze ingredients together and whisk until smooth. Top the kringles with the glaze. Tastes great warm, so slice and serve right after glazing if desired.Prep. time: 15 minutes for dough, 15 minutes for assemblyBaking time: 25 minutesServes: 8-10 (makes 2)

1 comment:

The Caked Crusader said...

Gosh this sounds good! Kringle...where have you been all my life?