You MUST try this! It is so beautiful and you will be so proud to bring it to gatherings with your family and friends. Here we go….
Step #1:
To begin you blend the butter with the flour and a little salt. I use the food processor but you can use a hand pastry blender. Be sure to really incorporate the butter into the flour. It should look like coarsely ground cornmeal.
Step #2:
Add the liquid. This is so interesting, you mix cold milk, eggs, and yeast in a measuring cup and beat with a fork to blend. Then you dump these ingredients into the flour/butter mixture.
Step #3:
Mix so most of the ingredients have moistened it should look like this.
Step #4:
Empty the bowl onto your counter or board. Now the fun part. Knead this mound of dough into a ball. This should take only a minute or two. No need to add more flour here unless absolutely necessary.
Step #5:
Are we having fun yet??? I love the feel of a lovely dough such as this on my hands, it’s very therapeutic. Divide that large ball into two.
Step #5:
Wrap each ball loosely with cling wrap and put into a large zip bag. You’re done until morning.
Step #6:
The first thing to do in the morning is beat softened cream cheese with sugar. Get your fruit preserves out as well.
Next, on a lightly floured board or counter, roll out one of the dough balls into a large rectangle. About 12″ x 18″ or so.
Step #7:
Using half of the cream cheese/sugar mixture, spread evenly over the rectangle of dough, leaving about a one inch boarder.
Step #8
Spread the preserves evenly over the cream cheese. Ok, can you even imagine how delicious this is going to be??? Cream cheese, fruit preserves, butter dough…..
Step #9:
Start to roll one end of dough towards the center. Once you get about half way, roll the other side towards the center. Once both ends are rolled inward, pinch the ends together. Place on a large parchment lined cookie sheet.
They should look like this. I did one raspberry and one apricot. Into the oven at 350′ for 25 minutes. While the Kringle is baking, make the icing…
When they’re finished baking, simply slide the paper with the kringle right onto the cooling rack. Cool for about 10 minutes and they’re ready for drizzle.
Drizzle back and forth with the icing. Every try drizzling a Kringle with one hand and taking a picture with the other???
Kringle
Dough:
4 cups all purpose flour
1 cup butter
2 tablespoons sugar
1 teaspoon salt
1 cup milk
2 eggs
1 package of dry yeast or 2 1/2 teaspoons
Cream cheese filling:
1 8 oz. package softened cream cheese
½ cup sugar
1 teaspoon vanilla extract
4 tablespoons your favorite fruit preserves or filling
Glaze:
2 cups powdered sugar
1 teaspoon vanilla
4-6 teaspoons milk
1) Add flour, butter, sugar, and salt to your food processor. Blend until the flour resembles coarse corn meal-or-blend in a large bowl with a pastry blender.
2) Measure out 1 cup of milk in a two cup measuring cup. Add yeast and eggs. Beat with a fork to combine.
3) Add liquid to the dry ingredients. Mix well with a fork until the dry ingredients are moistened.
4) Empty bowl onto counter and knead with your hands to make a soft dough. Divide into two pieces and shape into balls.
5) Wrap in plastic wrap and put into a large zip bag. Refrigerate overnight.
THE NEXT MORNING:
6) Preheat oven to 350’. Line a cookie sheet with a piece of parchment paper. Beat the cream cheese, sugar, and vanilla. Set aside.
7) Roll out one of the dough balls into a 12” x 18” rectangle. Spread half of the cream cheese over the dough, then spread 2 tablespoons of the preserves evenly over the cream cheese.
8) Roll both short ends of the dough towards the center. Pinch the ends together. Place on the prepared cookie sheet and bake for 25 minutes. In a small bowl, mix the powdered sugar, vanilla, and 4 teaspoons of milk. Mix well, add more milk if necessary to get the right consistency.
9) Remove from oven and slide the kringles right onto a cooling rack. Cool for 5-10 minutes before drizzling. Serve warm or at room temperature.
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