Friday, May 9, 2014

Danish Kringle


  • ½ cup warm water
  • 2 teaspoons yeast
  • 5 tablespoons brown sugar
  • ¾ cup warm milk
  • 1 egg
  • 1 teaspoon salt
  • 3 ½ cups flour (I use whole wheat)
  • 1 ½ sticks cold butter
  • Pecan Filling (recipe below)
  • Glaze (if desired)
In a large bowl, dissolve yeast in warm water. Stir in sugar, milk, egg, salt, and flour. Knead for 2-3 minutes. Cover dough and refrigerate for 1 ½ hours. Place the dough on a clean surface and roll out into a 12x16 inch rectangle. Thinly slice a quarter of the butter onto one-half of the surface. Fold the non-buttered half over the buttered dough half. Roll out again and repeat until butter is used up. (Total you should fold it four times.) Tightly wrap in plastic wrap or aluminum foil. Refrigerate for 2-3 hours.
Prepare pecan filling.
Cut the dough into thirds like this:

Then roll each portion of dough into a 18x8 rectangle. The layers of butter should be parallel with the counter. Spread a third of the filling down the center of dough. 

Fold dough over filling and pinch edges. Place on a baking sheet and curve into a “C”. (You might want to put it on a baking sheet with edges – like a jelly roll pan – just in case it leaks a little butter)
Repeat with remaining dough. Let rise for 15 minutes while you preheat the oven to 375 degrees Fahrenheit. Bake for 25-30 minutes, until golden. Drizzle with glaze while hot, if desired.



Pecan Filling
  • 2 cups of finely chopped pecans
  • ½ cup brown sugar
  • 1 stick butter, melted
Stir all ingredients together in a small bowl. Use in recipe

2 comments:

  1. Thanks!!! Looks tasty!!

    Hope you are having a good Spring.

    ReplyDelete
  2. Thank you!
    Have a wonderful Spring as well!!

    ReplyDelete