>From the That's My Home...


Danish Kringle 

1/2 C. margarine or butter 
2 C. flour 
1 T. sugar 
1/2 t. salt 
1 pkg. active dry yeast 
1/4 c. warm water (105 to 115 degrees) 
1 egg 
1/2 C. lukewarm milk (scalded, then cooled) 
1 (8-oz.) can almond paste (1 C.) 
1/2 C. packed brown sugar 
1/2 C. margarine or butter, softened 
1 C. powdered sugar 
1 T. water, or more as needed 
1/2 t. maple flavoring or vanilla 
1/4 C. chopped nuts 

Cut margarine into flour, sugar and salt in large bowl until mixture resembles 
fine crumbs. Dissolve yeast in warm water. Stir yeast mixture, egg and milk 
into flour mixture and beat until smooth (dough will be very soft). Cover and 
refrigerate at least 2 but no longer than 24 hours. To make filling, mix 
together almond paste, brown sugar and margarine until smooth. Divide dough 
into halves. Return 1 half to refrigerator. Roll other half into 15-by 6-inch 
rectangle on floured, cloth-covered board with floured, stockinet-covered 
rolling pin. Spread half of filling lengthwise down center of rectangle in 
3-inch strip. Fold sides of dough over filling with 1½-inch overlap. Pinch 
edges to seal. Carefully arrange kringle on greased baking sheet in oval or 
horseshoe shape. Pinch ends together for the former. Repeat with remaining 
dough. Cover and let rise in warm place 30 minutes. Bake at 375 degrees until 
golden brown, 20 to 25 minutes. To make glaze, mix
 together powdered sugar, water and maple flavoring or vanilla until smooth.. 
Stir in additional water if necessary, ½ teaspoon at a time. Spread dough with 
glaze. Sprinkle with nuts. Variation: For pecan filling, mix together 1 1/2 C. 
chopped pecans, 1 C. packed brown sugar and 1/2 C. margarine or butter, 
softened until well combined. Makes 2 coffee cakes. Adapted from "Ultimate 
Bread" by Eric Treuille and Ursula Ferrigno.
~~~***Rhonda G in Missouri***~~~

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