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Bread - Sweet Bread Danish Kringle Post by :derrickt Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3664

Click below to download : Bread - Sweet Bread Danish Kringle (Format : PDF)

Bread - Sweet Bread Danish Kringle

1 pkg. active dry yeast
1/4 c. warm water
2 c. flour
1 1/2 Tbsp. sugar
1/2 tsp. salt
1/2 c. margarine or butter
1/2 c. milk
1 egg yolk

1/4 c. margarine
1/2 c. brown sugar
1 c. pecans or walnuts,
1 egg white

Add yeast to warm water and let stand 5 minutes.

Mix flour, 1 1/2 tablespoon sugar, and salt. Cut in 1/2 cup margarine until mixture is like coarse meal. Scald milk, cool to lukewarm and then stir in egg yolk. Add to flour mixture. Add yeast mixture and mix thoroughly. Dough will be soft.

Cover tightly and chill for at least 2, but not more than 48 hours. For filling, cream margarine and brown sugar, until fluffy. Stir in nuts. May be stored in covered container and refrigerated until needed. Beat egg white slightly and store until needed.

Preheat oven to 400° F.

For assembly, divide dough into 2 parts. Return 1 part to refrigerator. Roll on floured board to a 6 x 18-inch
rectangle. Brush 3-inch strip down center with egg white and spread half of filling on strip. Fold over edges. Pinch to seal. Pick up carefully and arrange, seam down side, on greased baking sheet in a horseshoe shape. Prepare second kringle. Cover and let rise in warm place 30 to 45 minutes.

Bake in 400 degrees oven for 20 to 30 minutes. Cool slightly and

Glaze for Danish Kringle:

1 c. confectioners sugar
1 Tbsp. milk
1/4 tsp. vanilla

Beat the sugar, milk and vanilla. Drizzle over warm kringles.
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Bread - Sweet Bread Danish Delight By Chefshell Bread - Sweet Bread Danish Delight By Chefshell

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YEAST MIXTURE:1 cup milk 5 tsp. (2 envelopes) active dry yeast DRY MIXTURE:4 1/2 cups unbleached all purpose flour 1/2 cup sugar 1 tsp. salt 1/2 tsp. ground cinnamon (or to taste) 4 Tbsp. cold butter (unsalted) 3 eggs BUTTER LAYER 1/3 cup unbleached all purpose flour 14 oz. (yes, that's 3 1/2 sticks!!!!) cold, unsalted butter (it's all in the proportions!) In a small saucepan, over low heat, heat the milk until it feels warm, about 110 degrees. Pour into a small bowl and whisk in the yeast. Set aside. Put the dry ingredients in the bowl of a food