DANISH KRINGLE
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.
Provided by Taste of Home
Time 50m
Yield 2 kringles (10 slices each).
Number Of Ingredients 15
Steps:
- 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 : Calories 268 calories, Fat 17g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 162mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
DANISH KRINGLE
This was my dad's favorite coffe cake, and it became our family tradition to serve this on Christmas morning. To this day whenever I make this cake it's like celebrating Christmas with my dad all over again! My dad died in 1976 when I was just a teen, so this is a sweet memory for me. The "cake part" of this cake is similar to a cream puff, so it's quite airy and light. I've even omitted the crust and used this recipe as an eclaire cake, putting French vanilla pudding on the bottom cake, stacking the 2nd cake on top of that, and using a chocolate glaze over all.
Provided by Maureen Maguire @Maureen219
Categories Other Breakfast
Number Of Ingredients 10
Steps:
- Heat oven to 350*. Cut 1/2 C. cold butter into 1 C. flour until size of small peas. Sprinkle 2 T. ice water over flour mixture; mix. Gather pastry into a ball; divide into halves. Pat each half into rectangle, 12"x3" on ungreased cookie sheet. Set aside.
- Heat 1/2 C. butter & 1 C. water to rolling boil; remove from heat. Quickly stir in almond extract & 1 C. flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Add eggs; beat until smooth & glossy. Spread half of the topping over each rectangle. Bake until topping is crisp & brown, about 1 hour. Turn off oven and let cakes rest in hot oven for another 5 minutes. Remove from oven & cool. (Topping will shrink & fall, forming the custardy top.) Spread with Powdered Sugar Glaze; sprinkle with nuts.
- POWDERED SUGAR GLAZE 1 1/2 C. powdered sugar 2 T. butter, softened 1 1/2 t. almond extract 1-2 T. milk Stir in milk a teaspoon at a time until glaze is desired consistency. Spoon over cooled cakes and sprinkle with nuts. I like to use almonds, but any nut will do.
DANISH KRINGLE
Steps:
- Warm the milk in the microwave: Pour the milk into a microwave safe cup or bowl. Heat the milk in the microwave in 15 second intervals until it is warm to the touch but not scalding, about 100°F. If it scalds or burns, then it's too hot for the yeast. You can also use a thermometer to check the temperature of the milk to be sure it has reached 100°F.
- Enclose the filling: Use a pastry brush to brush the edges of the dough with water. Fold the long bottom edge up and over the filling, then fold the top edge down, overlapping the bottom edge to enclose the filling completely. Gently press the seam to close. You should end up with a long log.
- Arrange oven rack and preheat the oven: Arrange a rack in the middle of the oven. Preheat the oven to 375°F.
Nutrition Facts : Calories 597 kcal, Carbohydrate 64 g, Cholesterol 130 mg, Fiber 2 g, Protein 10 g, SaturatedFat 18 g, Sodium 246 mg, Sugar 31 g, Fat 35 g, UnsaturatedFat 0 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 (COOKIES)
The little Norwegian store here makes these by the dozens. They either dunk them in their coffee or butter them on the bottom to eat them. Yum! (Yield depends on how thick and or big you make them, so judge accordingly).
Provided by LAURIE
Categories Dessert
Time 20m
Yield 3-4 dozen
Number Of Ingredients 8
Steps:
- Cream butter and sugar add egg and villa and beat well.
- Add sour cream and mix well.
- Sift together baking soda, powder and flour.
- Add to creamed mixture and mix well.
- Chill overnite.
- Take a teaspoon of dough and roll out in your hands into a snake about 8-inches long.
- Form into a "Figure 8" shape on a parchment-lined cookie sheet.
- Bake at 375° for 10 minutes or until lightly browned.
- Remove and cool completely.
DANISH KRINGLE
This is a likely favorite for pastry lovers. My mom made this now and then as she loves pastries. It isn't difficult to make. Plan ahead because it requires chilling the pastry overnight. You can choose any flavor of fruit preserves that you like. It works out great to serve them for breakfast.
Provided by Delish
Categories Breakfast
Time 45m
Yield 4 pastries, 8 serving(s)
Number Of Ingredients 5
Steps:
- Cut butter into flour.
- Mix in sour cream and form into a ball. Cover and chill overnight.
- Cut dough into 4 equal parts. Roll each part on a floured pastry cloth into a 6x12 inch rectangle.
- Put filling in a 2x12 line down the center of the rectangle. Fold outside thirds of the dough over the filling like you are folding a brochure.
- Seal ends and sprinkle with sugar.
- Bake on a dark cookie sheet at 375 for 30 minutes or until golden brown. You can bake at a higher temperature for a shorter time if you prefer.
Nutrition Facts : Calories 440.2, Fat 35.4, SaturatedFat 22.1, Cholesterol 86.3, Sodium 194.5, Carbohydrate 26.3, Fiber 0.8, Sugar 0.2, Protein 5.3
DANISH KNOTS (KRINGLER) LIGHT FLAKY BAKED WHIPPED CREAM COOKIES
During my travels in Denmark, I fell in love with Danish treats. This is a very old, authentic recipe for a slightly sweet Danish cookie. The addition of whipped cream makes a tender, delicate texture.
Provided by Garden Gate Kate
Categories Dessert
Time 32m
Yield 5 dozen
Number Of Ingredients 6
Steps:
- Sift flour, sugar, and baking powder together in a bowl. Cut in butter until particles are the size of rice kernels. (I allow butter to slightly soften at room temperature while I gather my ingredients to make cutting it into the flour easier, but it should still be mostly firm).
- In a separate bowl, whip heavy whipping cream until soft peaks form. (Whip it until it is the consistency of whipped cream used for topping a slice of pie).
- Mix in cream with a fork and knead lightly with fingertips until mixture makes a ball.
- Roll a fourth of the dough at a time into a 6 by 4 inch rectangle. Sprinkle crushed loaf sugar over the dough, pressing in lightly. (I use granulated sugar instead of loaf sugar.) Cut into 6 by ¼ inch strips. Form into figure eights or loose knots to resemble pretzels. Place on ungreased parchment paper-lined cookie sheets. (Note: when making pretzel shapes, press the dough down where the strips overlap to make the same thickness as the sides of the cookie for even baking. Otherwise, the sides will cook too quickly leaving the thicker layered of dough still raw).
- Bake at 400F degrees about 12 minutes or until lightly golden. (Because oven temperatures vary, I bake mine for 16 minutes to achieve lightly golden color all over. Watch closely for they burn easily.) Store in an airtight cookie tin at room temperature.
Nutrition Facts : Calories 542, Fat 36.6, SaturatedFat 22.7, Cholesterol 114, Sodium 253.9, Carbohydrate 47, Fiber 1.5, Sugar 2.7, Protein 7
More about "danish kringle cookies recipes"
HOW TO MAKE A FLAKY DANISH KRINGLE RECIPE AT HOME
From tasteofhome.com
- Start the dough. In a large mixing bowl, combine the all-purpose flour, bread flour, sugar, yeast and salt. Stir to combine. Next, add the cubed butter and cut it into the dry ingredients, using a pastry blender, until the butter resembles coarse, semi-uniform crumbs that are a little larger than pea-sized.
- Add wet ingredients. In a small bowl, whisk together the milk and egg. Then, add the milk and beaten egg to the flour-butter mixture. Using a rubber spatula, stir together until moistened and then turn the mixture out onto a clean surface.
- Knead and shape. Working quickly, use your hands to gently knead the mixture until it comes together to form a smooth, yet crumbly, dough. Shape into a rectangle and then wrap tightly with plastic wrap.
- Make the filling. To prepare the filling, finely blend half of the pecans in a food processor. Transfer the pecans to a small bowl and combine with sugar, maple syrup and melted butter.
- Roll, fold and chill again. After chilling, roll the dough, on a lightly floured surface, into an 8×15 inch rectangle. Fold rectangle into thirds, like a brochure, bringing the short ends toward the center.
- Repeat the lamination. Repeat the rolling and folding process (called lamination) in its entirety two more times, chilling 20 minutes between sessions.
- Assemble the kringle. Line two, large rimmed sheet pans with parchment paper. Unwrap the dough and cut it in half. Return one half of the dough to the fridge and place the other half on a lightly floured work surface.
- Fold and seal. Next, seal the filling inside the kringle by taking one long side of the rectangle and folding it over the filling, pressing gently to adhere.
- Shape and proof. Remeasure dough to make sure it’s at least 30 inches long, stretching to the appropriate length, if necessary. Transfer the dough to one of the parchment-lined baking sheets, seam-side down, and gently shape into an oval.
- Bake. Preheat the oven to 375°F with your oven’s rack in the center position. Brush the proofed pastry with egg wash and then bake until deeply golden; about 18-22 minutes.
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