Everyone agrees that no store-bought kringle can top this homemade version. The nut filling and sweet glaze give this spectacular coffee cake great flavor.
Danish Kringle
Danish Kringle
Prep Time
30 min
Cook Time
20 min
Yield
2 kringles (10 slices each)
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1/2 cup warm milk (110° to 115°)
- 1 large egg, room temperature, beaten
- FILLING:
- 1-1/2 cups finely chopped pecans or walnuts
- 1 cup packed brown sugar
- 1/2 cup butter, softened
- GLAZE:
- 1 cup confectioners' sugar
- 4 teaspoons water
- 1/2 teaspoon vanilla extract
- 2 tablespoons chopped pecans or walnuts
Directions
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs. Dissolve yeast in warm water; stir into flour mixture with warm milk and egg. Beat until smooth (dough will be very soft). Cover and refrigerate at least 2 hours but not more than 24 hours.
- Punch dough down. Divide dough in half; refrigerate one half. On a well-floured surface, roll remaining half into a 15x6-in. rectangle.
- Combine filling ingredients. Spread half of the filling down center of rectangle in a 2-in. strip. Fold sides of dough over filling; overlapping 1-1/2-in.; pinch edges to seal. Shape into an oval; pinch ends together. Place seam side down on a greased 15x10x1-in. baking pan. Repeat with remaining dough and filling. Cover and let rise in a warm place for 30 minutes.
- Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool for 15 minutes. Combine confectioners' sugar, water and vanilla; spread over the kringles. Sprinkle with nuts.
Nutrition Facts
1 slice: 268 calories, 17g fat (6g saturated fat), 36mg cholesterol, 162mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 3g protein.
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