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
1 1/2 cups finely chopped pecans or walnuts
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1 cup confectioners' sugar
4 tsp. water
1/2 tsp. vanilla extract
2 tbsp. chopped pecans or walnuts
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.
Combine confectioners's sugar; water and vanilla, spread over kringles. Sprinkle with nuts.
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.
Date: February 10, 2002-Recipe re-written Aug. 26 2003