Christmas Fruit Kringle Recipes

Steps:

• In a small bowl, stir together the milk and sugar. Sprinkle the yeast over the top and let stand for 10 minutes to dissolve. Stir in cream.
• In a separate bowl, stir together the flour, sugar, salt and cardamom. Cut in the butter using a pastry blender or pinching with your fingers until it is a course mealy texture. Stir in the yeast mixture until well blended. Pat into a ball, flatten slightly, then wrap in plastic wrap. Refrigerate for 12 to 24 hours.
• To make the filling, mix the almond paste, almonds, sugar, cinnamon and almond extract using an electric mixer until evenly blended. It may be crumbly.
• Roll the chilled dough out into a 2 inch wide and 24 inch long rectangle. Spread the filling to within 2 inches of the sides and roll up into a tube. Cover your work surface with sugar, and roll the tube of dough in the sugar to coat thoroughly. Roll and stretch the dough out to form a long rope about 40 inches long. Place on a parchment lined baking sheet and shape into a pretzel shape.
• Brush the top of the pretzel with egg white and sprinkle with almonds. Cover loosely with a towel and let rise for 45 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Bake the kringle in the preheated oven until golden brown, 25 to 30 minutes. Cut into slices to serve.

Steps:

• In a large bowl, dissolve yeast in warm milk. In another bowl, combine the flour, sugar and salt; cut in butter and shortening until crumbly. Add to yeast mixture. Add eggs; beat to form a very soft dough (do not knead). Cover and refrigerate for at least 8 hours., Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 14x11-in. rectangle; spread cherry pie filling down the center third of each rectangle. Starting at a long side, fold a third of the dough over filling; fold other third over top; pinch to seal. Pinch ends and tuck under. Place 2 in. apart on greased baking sheets., Bake at 350° for 25 minutes or until golden brown. Remove from pans to wire racks to cool completely. , In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over kringles.

Steps:

• In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
• Preheat 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 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 12x17 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 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.

Steps:

• In a small bowl mix together sour cream and vanilla. Set aside. Using a pastry blender or several pulses with a food processor cut together flour and butter so butter is reduced to small pea-sized bits. Stir in sour cream mixture. Blend well to form a dough. Divide into two disks. Flatten disks slightly, cover and chill at least 2 hours or overnight. While the pastry is chilling, prepare the kringle filling. In a small saucepan, brown the butter for the icing in a saucepan over medium heat, swirling the pan every so often. Once the butter has browned add the apples, sugar, cinnamon and vanilla. Cook until apples have softened then quickly whisk in corn starch. Cook until mixture has thickened, about 5 minutes more. Remove from heat and transfer filling into a bowl. Cover and refrigerate until completely chilled. Move oven rack to the center position. Preheat oven to 450°F. In a small bowl whisk together egg and sugar. Set aside. On a floured work surface, roll out each dough disk into a 12 by 6 inch rectangle. Spread filling down center in a thin strip leaving two inches clear on each side and an inch and a half at both ends. Fold sides over center then fold ends up, press lightly to seal. Brush with egg wash. Bake on a parchment lined cookie sheet for 10 to 15 minutes or until golden brown. Drizzle icing over warm kringle. Cool on wire rack. Store in a covered container. Best within a day.

Steps:

• In a small bowl, cream 6 tablespoons butter and 2 tablespoons flour. Spread into an 8x4-in. rectangle on a piece on waxed paper. Cover with waxed paper; refrigerate. , In a large bowl, dissolve yeast in warm water. Add the cream, sugar, salt and egg; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Roll into an 8-in. square. Remove top sheet of waxed paper from butter mixture; invert onto center of dough. Peel off waxed paper. Fold plain dough over butter layer. Fold widthwise into thirds. Roll out into a 12x6-in. rectangle. Fold into thirds. Repeat rolling and folding twice. Wrap in waxed paper; refrigerate for 30 minutes. , On a lightly floured surface, roll into a 24x5-in. rectangle. In a small bowl, beat almond paste and remaining butter; beat until smooth. Spread lengthwise down the center of dough. Fold dough over filling to cover; pinch to seal. Place on a greased baking sheet. Shape into a pretzel. Flatten lightly with a rolling pin. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Brush egg white over dough. Sprinkle with cookie crumbs and almonds. Bake until golden brown, 20-25 minutes. Carefully remove from pan to a wire rack to cool.

Steps:

• In a large bowl, combine the flour, sugar and salt; 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 refrigerate at least 2 hours but not more than 24 hours. , Punch dough down. Divide dough in half; refrigerate one half. On a well-floured surface, roll remaining half into a 15x6-in. rectangle. , Combine filling ingredients. Spread half of the filling down center of rectangle in a 2-in. strip. Fold sides of dough over filling; overlapping 1-1/2-in.; pinch edges to seal. Shape into an oval; pinch ends together. Place seam side down on a greased 15x10x1-in. baking pan. Repeat with remaining dough and filling. Cover and let rise in a warm place for 30 minutes. , Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool for 15 minutes. Combine confectioners' sugar, water and vanilla; spread over the kringles. Sprinkle with nuts.

Steps:

• Brush two 1 1/2-quart ovenproof bowls with butter, and sprinkle with vanilla sugar; tap out excess. Bring Armagnac, dried fruit, and prunes to a simmer in a medium saucepan over medium-low heat. Cook, stirring occasionally, until fruit has softened and absorbed the liquid, about 10 minutes. Coarsely chop fruit.
• Bring cream, half and half, vanilla sugar, cinnamon, vanilla beans and seeds, and zest to a boil in a large saucepan over medium-high heat, stirring occasionally. Remove from heat.
• Lightly beat egg yolks in a medium bowl. Whisking constantly, gradually ladle half the hot-cream mixture into the yolks. Pour yolk mixture into saucepan with remaining cream mixture. Cook over medium heat, whisking constantly and scraping sides of pan, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Pass custard through a fine sieve into a large bowl; discard solids.
• Preheat oven to 350 degrees. In another large bowl, combine brioche cubes and chopped fruit, reserving 1/2 cup fruit. Pour in custard; toss to combine. Divide bread mixture between prepared bowls. Top each with half the reserved fruit. Sprinkle with vanilla sugar. Place a parchment round in water to dampen and transfer to top of pudding bowl to cover. Use a rubber band to secure, and tie with kitchen twine. Repeat process with second bowl. Let stand until bread has soaked up liquid, about 20 minutes.
• Set bowls in deep roasting pan. Transfer pan to oven; add enough boiling water to come 3 inches up sides of bowls. Bake 1 hour. Uncover; bake until set, about 30 minutes more. Serve warm or at room temperature, with sour lemon sauce. Puddings can be refrigerated up to 3 days; let cool completely before covering with plastic wrap. If desired, reheat in a 350-degree oven, just until warm.

Steps:

• 1. In large bowl, combine flour and salt. Cut in butter. In small bowl, dissolve yeast and warm water. In another bowl, combine eggs, 2 T. sugar and buttermilk. Combine dissolved yeast with egg mixture. Add to flour mixture. Stir to make dough. Cover and refrigerate dough overnight.
• 2. FOR FILLING: Combine remaining sugar, brown sugar, cinnamon, chopped fruit, cinnamon chips. Cream cheese and chopped nuts in med. bowl. Divide dough into 3 parts. Roll 1 piece into a 15x8 inch rectangle. Carefully spread 1/3 of filling mixture lengthwise across bottom half of dough. Fold over, pinch to seal and fold all seams underneath. Finished Kringle should be approx. 14x4 inches. Transfer to baking sheet. Repeat process with remaining 2 pieces of dough and filling. Place in a 375 preheated oven for 25-30 min. or until golden brown. Cool to room temp. Combine powdered sugar and cream. Drizzle over Kringle and serve. NOTE: CINNAMON CHIPS ARE AVAILABLE IN THE BAKING ISLE.

Steps:

• 1. Add yeast to warm water and let stand 5 to 10 minutes.
• 2. Sift flour with salt and sugar. Add butter and beat about 2 minutes or until well blended. Beat in the yeast mixture.
• 3. In a small bowl, stir milk and beaten egg together. Add the milky egg mixture to flour mix, and stir with fork until a smooth dough forms. Cover and refrigerate 2 hours or overnight.
• 4. Divide dough into 2 portions. Keep one portion in fridge while preparing the other.
• 5. Roll dough to form a 14x10 rectangle. Using a sharp knife or kitchen shears, at 1 1/2 inch intervals, cut 3-inch long strips in the dough on both sides lengthwise, leaving a 3 inch wide uncut strip in the center of the dough (to hold the filling). Stir 1 jar of cherry jam (to soften it, so it spreads easier). Spread the jam in a layer over the center strip of the dough. Alternating (first one side and then the other side), fold one strip of dough over the filling, then fold a strip on other side over the filling slightly overlapping the first strip. Continue until all the strips have been folded over, to make a braided design to completely cover the filling. Pinch the dough at the ends to seal the filling inside. Repeat Step #5 with second portion of dough and second jar of jam.
• 6. Place braided Kringles on a lightly greased baking sheet. Cover and let rise 1 hour or until dough is no long chilled and indentation remains when touched.
• 7. Preheat oven to 325°F.
• 8. Place baking sheet in oven, and bake for 25 minutes or the top is lightly browned. Let cool completely, then cut each Kringle into 8 to 10 portions, and serve. Optional - if you wish, you can dust each serving with a light sprinkling of powdered sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea-sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet.
• In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread filling over dough.
• Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.
• Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread icing over pastry as soon as it's removed from the oven.