Kringle Recipe

I've tried this recipe several times now,  and not once was it not fit to eat. It's very good and really not all that much work. However, I usually don't advertise that last bit of info. I like for my friends and co-workers  to think I put many diligent hours into my successful baking adventures. And if it doesn't work out??? I throw it in the trash and never let anyone know I even tried. (This system works for me pretty well. )

Dough

1 pkg. active dry yeast (I buy yeast by the jar and use 1 tablespoon.)

1/4 cup warm water (110°-115°)

1/2 cup cold butter

2 cups all-purpose flour (I always end up using a bit more. You just have to get a feel for it)

1/2 teaspoon salt

1 tablespoon sugar

1/2 cup warm milk (110°-115°)

1 egg beaten

Filling                                                                                    

8 ounces cream cheese                                                        

1/2 cup sugar                                                                      

1 teaspoon pure vanilla extract                                    

 Your favorite jam (I use apricot)                                      

1 Cup chopped nuts                                                                  

Mix the first 3 ingredients with mixer on medium speed until smooth.

Glaze 

1 Cup powdered sugar

4 – 5 teaspoons water

1/2 teaspoon pure vanilla extract

Whisk until smooth.

Preparing the dough

In a small bowl, dissolve yeast in the warm water.


Using a pastry blender or two knives, in a large bowl, cut butter into flour and salt 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 dough down and divide in half. Return other half to refrigerator. On a well-floured board and working quickly before dough softens, roll into a 15 x 10 inch rectangle, approximately 1/4 to 1/2 inch thick. (If dough gets too warm from handling, return to refrigerator for awhile.)

Spread half of the cream cheese filling down the center of the dough rectangle in a two-inch strip.
On top of that, spread your favorite jam.
Fold sides of dough over filling, overlapping 1 1/2 inches. Pinch edges to seal.

Oval Shape
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 375° and bake for 20 minutes or until golden brown. Remove and let cool for 15 minutes. Spread Glaze and sprinkle top with chopped pecans or walnuts. Serve warm or at room temperature.

Note- I sometimes try to make a little fancier looking Kringle by cutting the edges into 1/2 inch strips  and criss-crossing them over the filling instead of just overlapping the edges like it says in the recipe.   I haven't perfected it yet, but am still trying. Heck! I don't even have the oval shape perfected yet! No matter, it still tastes wonderful.