Ingrédients pour Danish Kringle
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Comment préparer Danish Kringle
- **Pastry Dough:**
- Cream together 1 cup (2 sticks) unsalted butter and 1/4 cup all-purpose flour until light and fluffy.
- In a separate bowl, dissolve 2 1/4 teaspoons active dry yeast in 1/2 cup lukewarm water. Add 1 tablespoon granulated sugar and let stand for 5 minutes until foamy.
- In a large bowl, whisk together 1 large egg, 1/2 cup cold milk, 2 tablespoons granulated sugar, and 1/2 teaspoon salt.
- Add the yeast mixture to the wet ingredients and whisk to combine.
- Gradually add 3 1/2 to 4 cups all-purpose flour, mixing until a stiff dough forms. (You may not need all the flour).
- Turn the dough out onto a lightly floured surface and knead for a few minutes until smooth.
- Form the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 45 minutes.
- **Butter Layer:**
- On a lightly floured surface, roll out the chilled dough into a 12-inch square.
- In between two sheets of parchment paper, roll out the creamed butter and flour mixture (from step 1) into a 10x4-inch rectangle.
- Carefully remove the top sheet of parchment paper and place the butter mixture in the center of the dough square.
- Fold the dough over the butter, first bringing one side over the butter, then the other, to enclose it completely.
- Gently roll out the dough again to a 12-inch square. Repeat the folding and rolling process two more times.
- Wrap the dough tightly in plastic wrap and chill for at least 30-60 minutes.
- **Filling:**
- In a medium bowl, combine 1 cup almond paste, 1/2 cup powdered sugar, 1/4 cup chopped pecans or other nuts (optional), 1 teaspoon almond extract, and enough heavy cream to create a smooth, spreadable consistency (start with 2-3 tablespoons and add more as needed).
- **Assembly & Baking:**
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough into a 24x12-inch rectangle.
- Cut the rectangle lengthwise into two 24x6-inch strips.
- Spread each strip evenly with the almond filling, leaving a 1/4-inch border on all sides.
- Starting from the long side, tightly roll each strip into a jelly roll.
- Moisten the edges with water to seal. Gently stretch each roll to approximately 30 inches.
- Place the rolls on a greased baking sheet, shaping them into an oval or pretzel shape.
- Flatten the kringle to about 1/2-inch thickness.
- Brush the top with a beaten egg (reserved from step 3).
- Cover loosely with a damp cloth and let rise in a warm place for 30 minutes.
- Bake for 25-30 minutes, or until golden brown and cooked through.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
28g
Fat
21g
Carbs
5g
