Danish Kringle
Danish Kringle
Ingrediënten
Prep: 45 mins | Cook: 30 mins | Additional: 12 hrs | Total: 13 hrs 15 mins
Servings: 18 | Yield: 3 braids
- 1 cup butter
- 2 cups sifted all-purpose flour
- 1 cup sour cream
- 1 cup butter softened
- 2 cups brown sugar
- 1 ½ cups chopped English walnuts divided
- 1 cup confectioners’ sugar
- 2 tablespoons water
Instructies
- In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks.
- Stir in sour cream, and mix well; the dough will be very sticky.
- Form the dough into a ball.
- Cover tightly and refrigerate for 8 hours, or overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Lightly grease a baking sheet.
- Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
- Divide the dough into three equal parts; return two parts to the refrigerator to keep cold.
- Quickly form 1/3 of the dough into a rectangle and flour lightly.
- On a heavily floured surface, roll out to approximately 12×17 inches.
- Position lengthwise on the work surface.
- Along the long edges of the dough rectangle, use a sharp knife to cut 4-inch long angled lines about 1/2 inch apart.
- Spoon 1/3 of the filling along the length of the rectangle’s uncut center.
- Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion.
- Lightly press together the ends of the strips to seal.
- Sprinkle with 1/3 of the remaining walnuts.
- Repeat with remaining ingredients to form 3 braided danishes.
- Arrange danishes on a prepared baking sheet.
- Bake for 30 minutes in the preheated oven, or until golden brown.
- Cool for approximately 30 minutes.
- While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth.
- Drizzle in fine streams over warm danishes.
