I got this recipe from the Pensey’s Spice company magazine….I have since found many different versions of a Kringle, but my husband loved this so I haven’t tried any others.  It has yeast in it but there is no time spent waiting for it to rise.  It does need to be refrigerated over night.  Its kind of like many all butter cookie recipes.  They bake better if the dough is cold, but its a good work out for your arms.  Image

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.  Sometimes I turn mine upside down on the pan like shown below.

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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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