Danish kringle

[olgatea]

For Pastry:

2 cups all-purpose flour

1 tbsp. granulated sugar

1/2 tsp. salt

1/2 cup cold butter or margarine

1 package (1/4 ounce) active dry yeast

1/4 cup warm water (110 to 115 degrees F/43 to 46 degrees C)

1/2 cup warm milk (110 to 115 degrees F/43 to 46 degrees C)

1 egg, beaten



For Filling:

1 1/2 cups finely chopped pecans or walnuts

1 cup packed brown sugar

1/2 cup butter or margarine, softened



For Glaze:

1 cup confectioners' sugar

4 tsp. water

1/2 tsp. vanilla extract

2 tbsp. chopped pecans or walnuts



Instructions:

Combine flour, sugar and salt in a large bowl, cut in butter until mixture resembles fine crumbs.



Dissolve yeast in warm water; stir into flour mixture with warm milk and egg. Beat until smooth (dough will be very soft). Cover and chill at least 2 hours, but not more than 24 hours.



Punch dough down. Divide dough in half; return one half to refrigerator. On a well floured board, roll dough into a 15 x 10-inch rectangle.



Combine filling ingredients. Spread half of the filling down center of rectangle in a 2-inch strip. Fold sides of dough over filling, overlapping 1 1/2 inches; pinch edges to seal. Shape into an oval; pinch ends together. Place seam side down on a greased 15 x 10 x 2-inch baking pan.



Repeat with remaining dough and filling.



Cover and let rise in a warm place for 30 minutes. Bake at 375 degrees F (190 C) for 20 minutes or until golden brown. Cool for 15 minutes.



For Glaze:

Combine confectioners's sugar; water and vanilla, spread over kringles. Sprinkle with nuts.



Note:

If you like, you can add fruit, such as apple, cherries, raspberries, etc. to the filling, or even almond paste or semi-sweet chocolate would be nice. If you make the filling with fruit, leave out the nuts in the filling.



Makes 2 oval-shaped kringles.