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Danish Kringle

Sat, 21 March 2020

Danish Kringle

Danish Kringle

 

Ingredients:

For the Base:

115g soft salted butter

150g self-raising flour

15 mls water

 

For the Topping:

250 mls water

115g salted butter

150g self-raising flour

3 eggs, beaten

5 mls vanilla extract

 

For the Frosting:

150g icing sugar

15 mls cream or milk

15g salted butter, melted

5 mls vanilla extract

Thinly sliced almonds or chopped pecans (optional) to sprinkle on top – toasted or untoasted

 

 

Method:

  1. In a mixing bowl, evenly combine the ingredients to make the base, with a fork or your clean fingers (alternatively, this step can be done very quickly in a food processor). 
  2. Divide the mixture into two lengths and pat down lengthwise on dry cookie sheet, about 10 cm x 25 cm (4” x 10”).  Make sure the size of your baking tray allows for a bit of expansion of the pastry.  If you are feeling adventurous, you could shape your Kringle base into one large ring instead of two pieces. 
  3. For the topping, bring water and butter to a boil.  Using the same bowl as the base, mix this into your flour.  Then using a hand whisk, beat until smooth. 
  4. Add egg and vanilla, and beat again until smooth.  Using a spatula, spread the topping mixture on top of the base and bake for 40-45 minutes at 160 degrees Celsius. 
  5. When you take your Kringle out of the oven, mix the four frosting ingredients together.   This only takes a minute and will give your pastry a bit of time to slightly cool. 
  6. Drizzle the frosting on top of your warm, baked Kringle, slice and serve.  You can sprinkle a few thinly-sliced almonds or chopped pecans over the frosting (one with nuts and one without is a nice option).

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