Scandinavian Recipe: Desserts

Danish Kringle

Preparation time: - NA
Cooking time: - NA
Serves: - NA

Ingredients list:

Butter – ½ cup
Instead of this margarine can be used
Flour – 2 cups (all-purpose)
Granulated sugar – 1 tbsp
Salt – ½ tsp
Dry active yeast – 1 package
Warm water – ¼ cup
Egg – 1
Lukewarm milk – ½ cup
This has to be scalded and cooled
Almonds
Instead of this, pecan filling can be used
Glaze
Chopped nuts – ¼ cup
For almond filling:
Almond paste – 1 can, this will be equal to 8 ounce. 1 cup also will be enough
Brown sugar – ½ cup
Butter – ½ cup
Instead of this, margarine can be used. Soften them before use
For Pecan Filling:

Chopped pecans -11/2 cups
Brown sugar – 1 cup (packed)
Butter – ½ cup
Instead of this margarine can be used. Soften them before use

For Glaze:

Confectioner`s sugar – 1 cup
Water – 1 tbsp
Vanilla extract – ½ tsp
How to Prepare:

Step 1) – The preparation of this dish is not at al difficult. The first thing to do in the preparation of this dish is to cut the butter to flour along with salt and sugar. Use a big bowl for this purpose. Continue to do this till the mixture has resemblance to fine crumbs. Next, the yeast has to be dissolved in water. To the mixture of flour add the milk, egg and yeast mixture. A well stirring is necessary. Beat them till they are smooth. Also the dough will be soft. Place in the fridge now. A cover is to be placed before keeping them in the fridge. This has to be kept in the fridge for about two hours. Two hours is the minimum period. It can be kept for more time. However, this will not be kept for more than a day.

Step 2) – The almond filling has to be prepared now. For this divide the dough to halves and place one half in the fridge. Roll the other half to about 6*15 inch rectangle onto a board that is cloth-covered and floured. Use a stockinet-covered and floured rolling pin for this purpose. Spread half quantity of the filling into a strip that have a length of three inches. Spread them lengthwise down of the rectangle. The dough sides are to be folded now over filling with an overlap of 11/2 inches. Edges have to be sealed now and for this pinch them.

Step 3) -Carefully arrange the kingle now. The seam side has to be down. Arrange them onto a cookie sheet that is greased in horseshoe or oval shape. Pinch the ends together. The procedure is to be repeated with the rest of the dough. Place a cover and put in a warm place to rise. This will take about thirty minutes.

Step 4) – Heat the oven and bake them till they become golden brown in colour. This will take about 25 minutes. Spared using glaze and sprinkle using nuts.

Step 5) – Mix the almond paste, butter and brown sugar till they are smooth.

Step 6) – Mix the butter, brow sugar and pecans.

Step 7) – Combine vanilla extract, water and sugar till they become smooth. Extra water may be added if needed.