Best Danish Sugar Pretzels Kringler Recipes

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.

DANISH SUGAR PRETZELS (KRINGLER)

Steps:

• Cover baking sheets with parchment or grease them.
• Preheat oven to 350°F.
• In a bowl, or in the work bowl of a food processor, combine flour, butter, baking, powder, egg, and heavy cream.
• Mix with hand mixer or process until dough forms.
• Chill 30 minutes.
• Using pieces of dough the size of a small walnut, roll into thin strips about 6 inches long.
• Turn into pretzel shapes and dip tops in pearl sugar or crushed sugar cubes.
• Place on prepared baking sheets with sugar side up.
• Bake for 10 to 12 minutes until golden.

DANISH KNOTS (KRINGLER) LIGHT FLAKY BAKED WHIPPED CREAM COOKIES

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.

KRINGLER

Steps:

• For bottom layer: Mix like a pie crust: 1 cup flour, 1/2 cup butter and 1 TB water Press into two long strips on a baking sheet.
• Each strip should be about 3" wide and the length of the cookie sheet.
• Bring to a boil: 1 cup water and 1/2 cup butter.
• Pull mixture off stove and quickly add 3 eggs, beating after each addition.
• Add 1 TB almond extract and one cup flour.
• Divide mixture in half and spread over bottom layer.
• Bake at 375* until golden, about 23-40 minutes (this varies so much according to oven) When cool, frost and sprinkle on slivered almonds.
• Slice into1-1 1/2 inch slices.

DANISH KRINGLE

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.