CHERRY KRINGLE
The soft dough in this recipe is so easy to work with. It bakes into a golden tender pastry that surrounds a luscious cherry center. Since the recipe makes four loaves, I serve one and freeze the other three for future use. -Mary Christianson, Carmel, Indiana
Provided by Taste of Home
Time 55m
Yield 4 loaves.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm milk. In another bowl, combine the flour, sugar and salt; cut in butter and shortening until crumbly. Add to yeast mixture. Add eggs; beat to form a very soft dough (do not knead). Cover and refrigerate for at least 8 hours., Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 14x11-in. rectangle; spread cherry pie filling down the center third of each rectangle. Starting at a long side, fold a third of the dough over filling; fold other third over top; pinch to seal. Pinch ends and tuck under. Place 2 in. apart on greased baking sheets., Bake at 350° for 25 minutes or until golden brown. Remove from pans to wire racks to cool completely. , In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over kringles.
Nutrition Facts : Calories 122 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 78mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
CHERRY KRINGLE
Kringles are a classic Scandinavian pastry. This recipe is for a basic Danish Kringle recipe that gets a sweet touch with the addition of a cherry filling. But if you don't care for cherries, you can adjust the filling and use any fruit jam (or pie filling) of your choice. Prep time includes 1 hour for dough to rise. During a...
Provided by Vickie Parks
Categories Other Desserts
Time 1h45m
Number Of Ingredients 10
Steps:
- 1. Add yeast to warm water and let stand 5 to 10 minutes.
- 2. Sift flour with salt and sugar. Add butter and beat about 2 minutes or until well blended. Beat in the yeast mixture.
- 3. In a small bowl, stir milk and beaten egg together. Add the milky egg mixture to flour mix, and stir with fork until a smooth dough forms. Cover and refrigerate 2 hours or overnight.
- 4. Divide dough into 2 portions. Keep one portion in fridge while preparing the other.
- 5. Roll dough to form a 14x10 rectangle. Using a sharp knife or kitchen shears, at 1 1/2 inch intervals, cut 3-inch long strips in the dough on both sides lengthwise, leaving a 3 inch wide uncut strip in the center of the dough (to hold the filling). Stir 1 jar of cherry jam (to soften it, so it spreads easier). Spread the jam in a layer over the center strip of the dough. Alternating (first one side and then the other side), fold one strip of dough over the filling, then fold a strip on other side over the filling slightly overlapping the first strip. Continue until all the strips have been folded over, to make a braided design to completely cover the filling. Pinch the dough at the ends to seal the filling inside. Repeat Step #5 with second portion of dough and second jar of jam.
- 6. Place braided Kringles on a lightly greased baking sheet. Cover and let rise 1 hour or until dough is no long chilled and indentation remains when touched.
- 7. Preheat oven to 325°F.
- 8. Place baking sheet in oven, and bake for 25 minutes or the top is lightly browned. Let cool completely, then cut each Kringle into 8 to 10 portions, and serve. Optional - if you wish, you can dust each serving with a light sprinkling of powdered sugar.
DANISH KRINGLE
This recipe is from my father-in-law's mother who was born and raised in Denmark. It is a wonderful holiday pastry treat that is both beautiful and delicious. Plan to make your dough at least 1 to 2 days in advance--but it's very simple. It takes just a few minutes to prepare and refrigerate. Creating the kringle takes more time, but it is worth it!
Provided by Colleen Royal
Categories Bread Yeast Bread Recipes
Time 13h15m
Yield 18
Number Of Ingredients 8
Steps:
- In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
- Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
- Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 35.2 g, Cholesterol 59.9 mg, Fat 29.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 15.2 g, Sodium 157.2 mg, Sugar 22.8 g
CHERRY KRINGLE
I first saw this recipe in a Taste of Home holiday recipes magazine and tried it for Christmas. We enjoyed it so much that I now make it several times a year. And even though it's a yeast bread, it doesn't have to be kneaded. Preparation time does not include overnight chilling.
Provided by TasteTester
Categories Yeast Breads
Time 50m
Yield 4 loaves
Number Of Ingredients 11
Steps:
- In a large mixing bowl, dissolve yeast in warm milk. In another bowl, combine the flour, sugar and salt; cut in butter and shortening until crumbly. Add to yeast mixture. Add eggs; beat to form a very soft dough (do not knead). Cover and refrigerate for at least 8 hours.
- Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 14-in. x 11-in. rectangle; spread cherry pie filling down the center third of each rectangle. Starting at a long side, fold a third of the dough over filling; fold other third over top; pinch to seal. Then pinch the ends and tuck under. Place 2 inches apart on greased baking sheets.
- Bake at 350 degrees for 25 minutes or until golden brown. Remove from pans to wire racks to cool completely.
- Combine icing ingredients; drizzle over kringles.
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EASY CHERRY KRINGLE – FUSION CRAFTINESS
From fusioncraftiness.com
Cuisine DanishTotal Time 1 hr 10 minsCategory Dessert RecipesCalories 553 per serving
- Thaw puff pastry according to directions. This may be done the day before in the fridge or at room temp for several hours.Pre-heat oven to 375.
- Roll out puff pastry on a well floured surface into a rectangle roughly 24 inches long and about 1/8th inch thick.Smear walnut paste on pastry as shown and add cherries.Roll the long edge like a jelly roll as shown, pinching the dough at the edge to seal.
- Prepare a baking sheet with parchment paper.Hold your pastry at the ends, lift, stretch a little and slap the middle against the surface while stretching slightly. 2-3 slaps should be good. Lay on surface, bring ends around the back to form a pretzel-like form and grab hold. Carry to your baking sheet lined with parchment paper.
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