This is a version of the Danish Kringle which evidently was pretzel shaped.  This is a very flaky dough adds to the yummy cinnamon sugar rolled up inside.  This makes two long Kringles about 12 inches long.  Its a little deceiving as it has yeast in it but it does not rise….go figure.

ImageKringle 

Dough:     4 cups flour   1 cup butter, slightly softened   2 Tbs. sugar…1 tsp. salt

   1 pkg. dry yeast   2 eggs, beaten   1 cup milk

Filling:     ½ cup sugar   1/2 cup brown sugar, packed   1 tsp. cinnamon

   6 Tbs. butter, melted

Glaze:     2 2/3 cup powdered sugar   2 Tbs. butter, softened   4 Tbs. hot water

   1Tbs. milk   1-2 tsp. pure vanilla extract

Put the flour, butter sugar and salt into a bowl.. Using a pastry blender, two knives or your hands, blend together until the mixture is crumbly.  In a separate bowl mix the dry yeast, beaten eggs, and the milk.  Don’t worry that the yeast remains cold, that’s the beauty of this recipe, no rising.!  Add milk mixture to dry ingredients.  Mix well with a fork until all ingredients are blended, it will pull away from the sides and form a ball.  Divide into two pieces , flatten into discs, wrap in plastic wrap and put them into the fridge overnight.

      Next day, preheat over to 350degrees.  Mix the two sugars and cinnamon for the filling together.  Melt the butter and set aside.  Roll out each piece of dough to 1/8 inch thickness about the length of your cookie sheet (a large cookie sheet) and as wide as 1/8 will allow.  Brush each rolled out dough piece with half of the melted butter, sprinkle each piece with half of the sugar mixture (may add ½ cup chopped nuts).  Roll each side to the center.  Pinch the center together (sometimes it sticks and sometimes I forget—still bakes nicely).  Tuck the ends under a little.  Place on an ungreased cookie sheet. 

Bake for 20-25 minutes.  If each Kringle is on a separate oven rack halfway through switch them around so they both bake evenly.   They will be nicely browned when done.

 

Remove from oven and remove from cookie sheets to cooling racks, let cool about 10 minutes before glazing.  Mix glaze ingredients together and whisk until smooth. Top the Kringles with glaze.

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