Danish Kringle Recipe

How to Make Danish Kringle

1. **Pastry Dough:**
2. Cream together 1 cup (2 sticks) unsalted butter and 1/4 cup all-purpose flour until light and fluffy.
3. 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.
4. In a large bowl, whisk together 1 large egg, 1/2 cup cold milk, 2 tablespoons granulated sugar, and 1/2 teaspoon salt.
5. Add the yeast mixture to the wet ingredients and whisk to combine.
6. Gradually add 3 1/2 to 4 cups all-purpose flour, mixing until a stiff dough forms. (You may not need all the flour).
7. Turn the dough out onto a lightly floured surface and knead for a few minutes until smooth.
8. Form the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 45 minutes.
9. **Butter Layer:**
10. On a lightly floured surface, roll out the chilled dough into a 12-inch square.
11. In between two sheets of parchment paper, roll out the creamed butter and flour mixture (from step 1) into a 10x4-inch rectangle.
12. Carefully remove the top sheet of parchment paper and place the butter mixture in the center of the dough square.
13. Fold the dough over the butter, first bringing one side over the butter, then the other, to enclose it completely.
14. Gently roll out the dough again to a 12-inch square. Repeat the folding and rolling process two more times.
15. Wrap the dough tightly in plastic wrap and chill for at least 30-60 minutes.
16. **Filling:**
17. 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).
18. **Assembly & Baking:**
19. Preheat oven to 375°F (190°C).
20. On a lightly floured surface, roll out the chilled dough into a 24x12-inch rectangle.
21. Cut the rectangle lengthwise into two 24x6-inch strips.
22. Spread each strip evenly with the almond filling, leaving a 1/4-inch border on all sides.
23. Starting from the long side, tightly roll each strip into a jelly roll.
24. Moisten the edges with water to seal. Gently stretch each roll to approximately 30 inches.
25. Place the rolls on a greased baking sheet, shaping them into an oval or pretzel shape.
26. Flatten the kringle to about 1/2-inch thickness.
27. Brush the top with a beaten egg (reserved from step 3).
28. Cover loosely with a damp cloth and let rise in a warm place for 30 minutes.
29. Bake for 25-30 minutes, or until golden brown and cooked through.