Cranberry Kringle
Cranberry Kringle
It might take a few days (yes, really) to make a perfect Kringle, but with its irresistibly flaky outer pastry surrounding a tasty blend of cranberry and butterscotch, it’s oh so worth the time.Recipe adapted from O & H Danish Bakery courtesy of Bake from Scratch
Prep Time
24
hours
Cook Time
30
minutes
Servings
16
Total time: 24 hours, 30 minutes
Ingredients
- 3/4 cup unsalted butter, softened
- 1 (0.25-ounce) package (16 grams) active dry yeast
- 1/4 cup warm water (105° to 110°)
- 1/4 cup warm whole milk (105° to 110°)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon kosher salt
- 1/2 teaspoon lemon extract
- 2 cup all-purpose flour, sifted
- 1 cup (100 grams) fresh or thawed frozen cranberries, drained if frozen
- 1/4 cup (48 grams) granulated sugar
- 3 tablespoon water
- 1/4 teaspoon orange zest
- 1 cup firmly packed light brown sugar
- 1/3 cup butter, softened
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 2 large egg whites, reserving yolks for egg wash
- 1/4 cup all-purpose flour
- 3 cup confectioners’ sugar
- 1/4 cup plus 1 tablespoon water
Directions
- On a sheet tray lined with parchment paper, spread butter into 2 (8-inch) squares, and refrigerate.
- In a medium bowl, combine yeast and ¼ cup warm water.
- Let stand until foamy, about 8 minutes.
- Whisk in warm milk, sugar, egg, salt, and extract.
- Add the flour, kneading by hand until smooth, adding additional flour if necessary.
- On a lightly floured surface, roll dough into an 8x12-inch rectangle.
- Place 1 square of butter on bottom two-thirds of dough rectangle, peeling off parchment.
- Fold the uncovered third of dough over the middle third, covering half of butter layer.
- Fold remaining third of butter and dough over top.
- Wrap, and refrigerate until completely chilled.
- Unwrap dough, and roll into an 8x12-inch rectangle.
- Place remaining square of butter on bottom two-thirds of dough rectangle, and peel off parchment.
- Repeat folding method.
- Roll the dough again to an 8x12-inch rectangle, folding one end over middle third, and remaining third over top, creating 18 layers of butter.
- Wrap, and refrigerate for at least 12 hours or overnight.
- To assemble:
- On a lightly floured surface, roll dough to an 11x19-inch rectangle, being careful not to break layers of butter.
- Cut dough in half, creating 2 (5½x9½-inch) rectangles, and transfer to 2 sheets of parchment.
- Spread the butterscotch filling (recipe follows) equally down the center third of each strip of dough.
- Spoon each Kringle with ¼ cup of cranberry preserves (recipe follows) over filling.
- Fold one of the long edges over, completely covering filling.
- In a small bowl, whisk together reserved egg yolks with 2 tablespoons water.
- Brush entire side with egg wash, and fold remaining dough over, pinching tightly to seal. (If not sealed tightly, filling will spill out during baking.)
- Transfer on parchment to 2 baking sheets.
- Form dough into an oval ring shape, seam side up, pressing the ends of the dough together to form a continuous oval Kringle.
- Cover and let rest at room temperature for 1 hour.
- Preheat oven to 350°.
- Brush kringle with egg wash, and bake until golden brown, 20 to 22 minutes.
- Let cool completely.
- Spread Cranberry Kringle Icing (recipe follows) over the top of Kringle.
- In a medium saucepot, bring cranberries, sugar, 3 tablespoons water, and zest to a boil over medium-high heat. Reduce heat to medium; cook until thickened, about 6 minutes.
- Remove from heat, and let cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, butter, salt, and cinnamon until smooth.
- Beat in egg whites.
- Stir in flour, mixing just until combined.
- Whisk together confectioners’ sugar and ¼ cup plus 1 tablespoon water until smooth.
- Spread over the top of Kringle.