Well, I gave it a try. I attempted to make a Danish Kringle. This is the recipe I liked the best. I think it's one of the easiest. Here's the recipe and pictures of the results.
Kringle Recipe
Yeast Dough Ingredients
1 Pkg yeast 1/2 Cup cold butter
1/4 Cup warm water (110º) 2 Cups all-purpose flour
1/2 tsp salt 1/2 Cup warm milk (110º to 115º)
1 egg beaten 1 Tbsp sugar
Nut Filling Recipe Glaze Recipe
1 1/2 Cups finely chopped pecans 1 Cup powdered sugar
1 Cup firmly packed brown sugar 4-5 tsps water
1/2 Cup butter (room temperature) 1/2 tsp pure vanilla extract
Mix all ingredients thoroughly.
The dough
In a small bowl, dissolve yeast in warm water.
Mix flour and salt in large bowl. Using a pastry blender cut the cold butter into flour and salt mixture until particles are the size of small peas. Add yeast mixture, sugar, 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.
When ready to use, remove from refrigerator, punch down dough and divide in half. Return the other half to refrigerator. On a well-floured surface, working quickly, roll into a 15 x 10 inch rectangle, about 1/4 to 1/2 inch think. (If dough gets too warm from handling, return to refrigerator)
Spread half of the prepared nut filling down the center of the rolled-out dough rectangle in a 2 inch strip. Fold sides of dough over filling, overlapping 1 1/2 inches; pinch edges to seal.
Form roll into a circle and pinch ends together. Place seam side down on a large greased baking sheet. Repeat same process with remaining dough and filling. Cover and let rise in a warm place for 30 minutes or until double in size.
Preheat oven to 375º. Bake for 20 minutes or until golden brown. Remove from oven and let cool for 15 minutes.
Spread Glaze over Kringles. Sprinkle with chopped pecans.
1/4 Cup warm water (110º) 2 Cups all-purpose flour
1/2 tsp salt 1/2 Cup warm milk (110º to 115º)
1 egg beaten 1 Tbsp sugar
Nut Filling Recipe Glaze Recipe
1 1/2 Cups finely chopped pecans 1 Cup powdered sugar
1 Cup firmly packed brown sugar 4-5 tsps water
1/2 Cup butter (room temperature) 1/2 tsp pure vanilla extract
Mix all ingredients thoroughly.
The dough
In a small bowl, dissolve yeast in warm water.
Mix flour and salt in large bowl. Using a pastry blender cut the cold butter into flour and salt mixture until particles are the size of small peas. Add yeast mixture, sugar, 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.
When ready to use, remove from refrigerator, punch down dough and divide in half. Return the other half to refrigerator. On a well-floured surface, working quickly, roll into a 15 x 10 inch rectangle, about 1/4 to 1/2 inch think. (If dough gets too warm from handling, return to refrigerator)
Spread half of the prepared nut filling down the center of the rolled-out dough rectangle in a 2 inch strip. Fold sides of dough over filling, overlapping 1 1/2 inches; pinch edges to seal.
Form roll into a circle and pinch ends together. Place seam side down on a large greased baking sheet. Repeat same process with remaining dough and filling. Cover and let rise in a warm place for 30 minutes or until double in size.
Preheat oven to 375º. Bake for 20 minutes or until golden brown. Remove from oven and let cool for 15 minutes.
Spread Glaze over Kringles. Sprinkle with chopped pecans.
