MARZIPAN CHRISTMAS KRINGLE (JULESKRINGLE)
This marzipan tubular bread is an ABSOLUTE must for the Christmas season, and a traditional dinner would not be complete without this Christmas Kringle for dessert. It may seem complicated at first glance, but if you follow the recipe step by step, it is actually quite easy and you will amaze your family with this beautiful dessert. This is an extremely rich and decadent treat so guests only need a little. Often a coin is hidden in the kringle and it is thought that the finder will be guaranteed good luck for the upcoming year. As such, it is considered bad luck not to indulge at Christmas!
Provided by WOLSELEY
Categories Bread Yeast Bread Recipes
Time 15h
Yield 15
Number Of Ingredients 17
Steps:
- In a small bowl, stir together the milk and sugar. Sprinkle the yeast over the top and let stand for 10 minutes to dissolve. Stir in cream.
- In a separate bowl, stir together the flour, sugar, salt and cardamom. Cut in the butter using a pastry blender or pinching with your fingers until it is a course mealy texture. Stir in the yeast mixture until well blended. Pat into a ball, flatten slightly, then wrap in plastic wrap. Refrigerate for 12 to 24 hours.
- To make the filling, mix the almond paste, almonds, sugar, cinnamon and almond extract using an electric mixer until evenly blended. It may be crumbly.
- Roll the chilled dough out into a 2 inch wide and 24 inch long rectangle. Spread the filling to within 2 inches of the sides and roll up into a tube. Cover your work surface with sugar, and roll the tube of dough in the sugar to coat thoroughly. Roll and stretch the dough out to form a long rope about 40 inches long. Place on a parchment lined baking sheet and shape into a pretzel shape.
- Brush the top of the pretzel with egg white and sprinkle with almonds. Cover loosely with a towel and let rise for 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Bake the kringle in the preheated oven until golden brown, 25 to 30 minutes. Cut into slices to serve.
Nutrition Facts : Calories 397.3 calories, Carbohydrate 49.3 g, Cholesterol 38.7 mg, Fat 19.8 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 8.3 g, Sodium 213.9 mg, Sugar 18.1 g
GINGER CRINKLES
Craving old-fashioned, chewy and spicy molasses cookies? Try this easy homemade cookie-jar favorite.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In large bowl, beat 1 cup sugar and the butter with electric mixer on medium speed, or mix with spoon, until soft and fluffy. Beat in molasses and egg. Stir in remaining ingredients except 3 tablespoons sugar until well blended.
- Place 3 tablespoons sugar in small bowl. Shape dough by tablespoonfuls into balls; roll in sugar. On ungreased cookie sheet, place balls 2 inches apart.
- Bake 6 to 8 minutes or until golden brown. Remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 8 g, TransFat 0 g
GINGER CRINKLES
This is a recipe from my mother. Our family has been making them for 50 years.
Provided by Dani Boscarelli
Categories Desserts Cookies Spice Cookie Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Mix oil and sugar thoroughly with electric mixer. Add egg and mix well. Pour in molasses. Sift and add dry ingredients until incorporated.
- Roll teaspoonful of dough into ball, drop into sugar to coat.
- Place on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 15 minutes.
Nutrition Facts : Calories 291.3 calories, Carbohydrate 42.1 g, Cholesterol 15.5 mg, Fat 12.9 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 315.5 mg, Sugar 24.7 g
GINGER CRINKLES
I came up with these cookies by combining ingredients from two recipes. It's the perfect ginger cookie-crispy on the outside and chewy in the middle. I send them to my son, and he shares them with his employees. Whenever I ask what kind of cookies to send, these are at the very top of the list. -Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk flour, baking soda, ginger, cinnamon, salt and cloves; gradually beat into creamed mixture. Refrigerate, covered, until firm, about 1 hour., Preheat oven to 350°. Place remaining 1/2 cup sugar in a shallow bowl. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets. , Bake until set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 118 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 127mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
GINGERBREAD CRINKLE COOKIES
These taste the best when they are fresh from the oven so if possible, plan to make these the day of your event or party. Remember though, while you're planning your cookie baking, that the dough needs to be placed in the freezer until hard. I recommend making the dough the day before and leaving in the freezer overnight. They can be stored up to a week, if you keep them in an airtight container and keep them at room temperature.
Provided by Cindy Cotter
Categories Christmas Cookies
Time 2h55m
Yield 24
Number Of Ingredients 12
Steps:
- Let butter sit on the counter until slightly softened but still cool, 10 to 15 minutes. Cut into 1/2-inch cubes.
- Mix flour, brown sugar, cinnamon, ginger, baking soda, cloves, and salt in a large bowl with an electric mixer until combined. Add the butter pieces and mix on medium-low speed until the mixture is sandy and resembles fine meal.
- Reduce the mixer speed to low and gradually add molasses and milk; mix until dough is evenly moistened. Increase speed to medium and mix until thoroughly combined.
- Transfer dough to a work surface and divide in 2 equal pieces. Shape each piece into a ball, wrap in plastic, and refrigerate until firm, 2 to 8 hours.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Remove one piece of dough from the refrigerator. Pinch off small pieces of dough and roll into 2-inch diameter balls. Do not overwork the dough as it will get too warm. If the dough becomes too warm, rewrap it in plastic wrap and return to the refrigerator until chilled.
- Roll balls in white sugar until coated, then roll in powdered sugar until coated. Place 1 inch apart on the prepared baking sheets.
- Bake in the preheated oven until cookies are set in the centers, about 12 minutes; be careful not to overbake. Cool on the baking sheet for 2 minute before removing to a wire rack to cool, 8 to 10 minutes more.
Nutrition Facts : Calories 192.2 calories, Carbohydrate 33.6 g, Cholesterol 15.4 mg, Fat 6 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 95.3 mg, Sugar 19.2 g
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
KRINGLE
A classic pastry that originated in Racine, Wis., the American kringle has a flaky, buttery crust and a sweet, tender filling. This one, which is adapted from "Midwest Made: Big, Bold Baking from the Heartland" by Shauna Sever, is rich with almond paste. While kringles are best served within a day or two of baking, they can also be frozen. Just wait to ice them after defrosting, otherwise the icing gets a little sticky.
Provided by Melissa Clark
Categories brunch, snack, pastries, dessert
Time 2h
Yield 2 (10-inch) kringles (about 12 servings)
Number Of Ingredients 17
Steps:
- Prepare the dough: In the bowl of a food processor, combine all-purpose flour, bread flour, sugar, yeast and salt. Pulse a few times to blend. Add butter and pulse 10 times, or until butter chunks are broken down by about half.
- In a medium bowl, whisk together milk and egg. Scrape flour mixture into the bowl and use a flexible spatula to stir together until nearly all the flour is moistened. Use your hand to quickly knead the dough to bring it together. Transfer dough to a work surface, pat into a rectangle, and wrap with plastic wrap. Refrigerate for at least 4 hours and up to 2 days.
- On a lightly floured surface, roll chilled dough into a roughly 8-by-15-inch rectangle. Fold the two short sides of the rectangle toward the center, folding the rectangle into thirds, like a letter. Rotate dough 90 degrees, then roll out again into a 8-by-15-inch rectangle; fold into thirds again. Wrap dough in plastic wrap and chill for at least 20 minutes.
- Roll the dough out into a roughly 8-by-15-inch rectangle, fold into thirds, wrap in plastic wrap and chill for at least 20 minutes two more times. At this point, wrapped dough can be kept in the refrigerator up to 3 days, or freezer for 2 months.
- Prepare the filling: In the bowl of an electric mixer, combine almond paste, butter, confectioners' sugar, 2 tablespoons of the egg whites and the salt. Beat to combine, then beat in lemon juice, adding more to taste, if you like.
- Line two rimmed sheet pans with parchment paper. Unwrap the dough and cut in half.
- On a lightly floured work surface, roll each half into a 6-by-24-inch rectangle. Spread 1/2-cup filling on each in an even strip down the center (about 2 1/2-inches wide).
- Fold one long side over the filling, leaving the remaining third of the dough exposed. Use a pastry brush to the open border of dough with reserved egg whites on both the long side and two short ends. Fold the second long side over the first; pinch and press the seam tightly along the length and at both short ends, sinking your fingertips into the pastry to create a tight seal.
- Remeasure dough to make sure it's at least 24 inches long; if necessary, stretch it back out. Form into an oval, then tuck one end into the other. Pinch and press the seam together, then transfer oval to prepared sheet pans and flip over so it's seam-side down. Repeat with the remaining dough and filling. Cover loosely with plastic wrap and let rise in a warm spot for 30 to 45 minutes, or until slightly puffy.
- When ready to bake, heat oven to 375 degrees. Brush pastry with more egg white, then bake until golden, about 25 minutes, rotating sheet pans from front to back and top to bottom halfway through.
- As soon as the pastries come out of the oven (and the pastries are piping hot!), do something that seems a little crazy: Compress each pastry slightly by using the sheet pan with the other pastry on it, setting the sheet pan on top of the pastry and pressing gently to eliminate the air pocket between the pastry and filling. Transfer the sheet pans to wire racks and allow pastries to cool completely.
- Prepare the icing: In a small bowl, whisk together confectioners' sugar, vanilla, fine sea salt and 4 teaspoons water. Spread icing over tops of the kringles. Let icing dry before slicing and serving.
CHRISTMAS GINGER KRINGLES
Make and share this Christmas Ginger Kringles recipe from Food.com.
Provided by Wildflour
Categories Dessert
Time 40m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Beat butter and dark brown sugar.
- Beat in egg and molasses, (will look curdled).
- Beat in flour, soda, cinnamon, ginger and cloves.
- Chill til firm.
- Roll into 1 1/4" balls.
- Roll into colored sugar.
- Bake 10-12 minutes at 350° on ungreased cookie sheet til cracked on top but soft.
- Cool on wire rack. Do not over bake.
- Store airtight.
Nutrition Facts : Calories 1058.1, Fat 36.6, SaturatedFat 22.4, Cholesterol 144.4, Sodium 931.4, Carbohydrate 177.2, Fiber 2.4, Sugar 114.1, Protein 9.3
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