Kringles Recipe

Ingredients for Kringles

• 1 cup (2 sticks) unsalted butter, softened
• Active Dry Yeast
• 2-4 tablespoons milk or water for icing
• 1 cup granulated sugar
• Milk
• 1 large egg
• 1 teaspoon salt
• 1 teaspoon lemon extract
• All Purpose Flour
• Pie Filling
• Sliced Almonds
• 2 cups powdered sugar

How to Make Kringles

1. In a mixing bowl, activate the yeast by combining 2 1/4 teaspoons of active dry yeast with 1/2 cup of warm water (105-115°F). Let stand for 5-10 minutes until foamy.
2. Add 1/2 cup granulated sugar, 1/2 cup warm milk (105-115°F), 1 large egg, 1 teaspoon salt, and 1 teaspoon lemon extract. Mix well.
3. Gradually stir in 1 3/4 cups all-purpose flour until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead in the remaining 1/2 cup all-purpose flour until smooth and elastic (about 2-3 minutes).
5. Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise in a warm place for 5-7 minutes until doubled in size.
6. Lightly flour a surface and roll out the dough into an 8x12-inch rectangle.
7. Place 1/2 cup (1 stick) softened unsalted butter on top of the dough at one edge.
8. Fold the 1/3 of the dough without butter over the middle third.
9. Fold the side with the butter over the top.
10. Fold the 4-inch side over 1/3 of the way, and repeat with the opposite end, creating a layered dough.
11. Loosely cover the dough with plastic wrap and refrigerate for 30-40 minutes.
12. Roll out the chilled dough again to a 12x8-inch square.
13. Place another 1/2 cup (1 stick) softened unsalted butter on one side of the dough and repeat the folding process (steps 8-10). Refrigerate for 2 hours.
14. Cut the dough in half.
15. Roll out each half to a 6x24-inch rectangle.
16. Spread half of your desired filling (see filling suggestions below) on the middle of each rectangle and sprinkle with half of 1/2 cup sliced almonds.
17. Fold the dough over the filling by 1/3.
18. Brush the exposed dough with water, then fold over the remaining third. Pinch the edges tightly to seal.
19. Grease a baking sheet and place the dough on it, shaping it into a ring, and sealing the ends together.
20. Gently pat the kringle to keep it flat.
21. Repeat steps 16-20 with the remaining dough.
22. Let the kringles rise for about an hour, or until a fingerprint remains when gently touched.
23. Bake at 350°F (175°C) for 20-25 minutes, or until golden brown.
24. Let cool completely on wire racks.
25. Prepare the icing by whisking together 2 cups powdered sugar with 2-4 tablespoons of milk or water until desired consistency is reached.
26. Drizzle the icing over the cooled kringles.