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.
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
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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