PECAN KRINGLES

Pecan Kringles image

This is a recipe I have had for over 50 years! It is a favorite of my friends and family so I make them as gifts to give.-Betty B. Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Time 45m

Yield 2 kringles (12 servings each).

Number Of Ingredients 14

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups all-purpose flour
4-1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup shortening
1/2 cup warm 2% milk (110° to 115°)
1 large egg, separated
FILLING:
1 cup finely chopped pecans
1 cup packed brown sugar
ICING:
2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

Steps:

In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Stir in the yeast mixture, milk and egg yolk; beat until smooth (dough will be very soft). Do not knead. Cover and refrigerate overnight., Punch dough down. Turn onto a well-floured surface; divide in half. Return one portion to the refrigerator. Roll remaining portion into an 18x6-in. rectangle. Beat egg white until stiff peaks form; brush half down the center of rectangle. Combine pecans and brown sugar; sprinkle half over dough. , Fold sides of dough over filling, overlapping by 1-1/2 in.; pinch seam to seal. Carefully place seam side down on an ungreased baking sheet. Shape into a U-shape; pinch ends to seal. Repeat with remaining dough, egg white and filling. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Cool for 15 minutes before removing from pans to wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over kringles.

Nutrition Facts : Calories 193 calories, Fat 8g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 59mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.