Danish kringle (pronounced kreeng'-leh)

1 Servings

Ingredients

Quantity Ingredient
¾ cup Firm butter
¼ cup Pillsbury's Best All Purpose Flour.
1 pack Active dry yeast
¼ cup Warm water
1 tablespoon Sugar
1 Egg
¾ cup Cold milk
2 tablespoons Sugar
1 teaspoon Salt
2¾ cup Pillsbury's Best All Purpose Flour*
1 cup Golden raisins
¼ cup Sugar
¼ cup Funsten's Blanched Almonds; finely chopped
¼ cup Butter
1 teaspoon French's Ground Cardamom
1½ cup Confectioners' sugar; sifted
1 teaspoon Cream

Directions

FILLING

BAKE at 375 degrees for 25 to 30 minutes. MAKES 2 coffee cakes. Blend together butter and ¼ cup flour. Cover and chill. Soften yeast in warm water, adding 1 tablespoon sugar. Let stand 5 minutes. Beat 1 egg, reserving 1 tablespoon for the topping. Add cold milk, 2 tablespoons sugar, 1 teaspoon salt, and the yeast mixture. Blend in 2¾ cups to 3 cups sifted flour to form a stiff dough. Roll out on floured surface to a 12-inch square. Roll flour-butter mixture on floured surface (or between sheets of waxed paper ) to 10 x 4 -inch rectangle;; place in center of dough. Fold over ends of dough to overlap. Turn one-quarter way around; roll out again to a 12-inch square. Repeat the folding and rolling process two more times. Wrap in waxed paper. Chill for 30 to 60 minutes. Cover 1 cup golden raisins with boiling water. Let stand 5 minutes; drain well and reserve. Prepare Filling. Roll out dough to a 24 x 12-inch rectangle. Cut lengthwise into two 24x6-inch strips.Spread each with Filling. Sprinkle with raisins. Roll each strip as for jelly roll, starting with 24-inch edge. Moisten edges and seal well. Stretch each roll to 30 inches; seal any breaks. Place on greased baking sheets and form into pretzel shapes.

Flatten to ½-inch thickness with rolling pin. Brush with reserved egg and sprinkle with mixture of ¼ cup sugar and ¼ cup blanched almonds. Cover.

Let stand at room temperature for 30 minutes. Bake in moderate oven (375 degrees) 25 to 30 minutes. *Pillsbury's Best Self-Rising Flour is not recommended for use in this recipe. Filling: Cream butter. If desired add 1 to 2 teaspoons ground cardamom. Add confectioners' sugar, creaming well.

Blend in 1 to 2 teaspoons cream until of spreading consistency.

NOTES : "From Pillsbury's European Recipe Service-A Coffee Cake from Denmark"

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #849 by NGavlak@... on Oct 16, 1997

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