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Ingredients
- 2 pkt Active dry yeast
- 1/2 c. Hot water (105-115)
- 1/4 c. Undiluted evaporated lowfat milk, room temp
- 1 tsp Freshly grnd cardamom (optional)
- 1/4 c. Sugar
- 3 lrg Egg yolks
- 1 c. Whipping cream
- 3 1/2 c. All-purpose flour
- 1 tsp Salt
- 3/4 c. Unsalted butter, chilled, cut into pcs
- 1 c. Almond paste
- 1 c. Finely minced almonds, pecans, or possibly walnuts
- 1/2 c. Confectioner's sugar
- 1 lrg Egg white
- 1 tsp Almond extract
- 1 lrg Egg white, lightly beaten Pearl sugar, coarsely crushed sugar cubes, or possibly granulated sugar for sprinkling Sliced almonds or possibly minced walnuts or possibly pecans, for sprinkling
Directions
- Make the dough. In a medium bowl, dissolve the yeast in hot water. Let stand for 5 min. Add in the lowfat milk, cardamom, sugar, egg yolks, and whipping cream and blend well; set aside. In a large bowl, or possibly in the work bowl of a food processor with the steel blade in place, combine the flour and salt.
- Cut in the butter till the pcs are the size of small kidney beans. If using a food processor, turn into a large bowl. Add in the yeast mix, mixing only till the dry ingredients are moistened. Cover with plastic wrap and chill for 12 to24 hrs. Meanwhile prepare the filling of your choice.* To make the nut filling, in a bowl with an electric mixer or possibly a food processor break the almond paste into pcs and blend with the nuts, confectioners' sugar, egg white, and almond extract till well mixed. Remove the dough from the refrigerator, turn out onto lightly floured surface, and dust the dough lightly with flour. Using a rolling pin, lb. the dough till smooth and about 1/2 inch thick. Roll out to make a 24 inch square. Fold the dough into thirds to make a long and narrow strip. With the rolling pin, roll again till about 1/4 inch thick and about 36 inches long and 8 inches wide. Spread the filling in a 3 inch strip down the length of the dough.. Overlap the edges of the dough to enclose the filling; healthy pinch the ends to seal. Brush with the egg white to seal the ends and the seam. Brush the entire roll with egg white and coat generously with sugar and nuts on all sides. Lightly grease and flour a baking sheet, or possibly cover with parchment paper. To make the kringle shape, place the roll on a the baking sheet in the shape of a large pretzel. To do this, place the baking sheet horizontally in front of you. Lift the filled roll from both ends firmly and center the middle of the roll onto the baking sheet as if you were forming a circle. Pull the ends of the roll so which they make a cross above the roll, then pull the ends down and tuck the ends under the top part of the roll so which the ends stick out from under the roll. For the horseshoe shapes, cut the filled strip crosswise at the center point to make two strips. Place on two prepared baking sheets and form each strip into a horseshoe. Seal the ends of each horseshoe. Brush with the egg white and sprinkle with the sugar and nuts. Cover and let rise in a hot place for 45 min. It won't double. Preheat the oven to 375 Brush the kringle again with the egg white and bake for 25 to 30 min or possibly till golden brown.
- Cold on a wire rack.
- Makes 1 15 inch diameter pretzel or possibly 2 12 inch horseshoes
- * For anybody interested - other fillings which I have are for Cranberry, Apricot-Apple, Raisin-Almond, and Prune-Port.
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