Best 5 Kringles Krunch Recipes

KRINGLE

Steps:

• For the Topping:
• For the Dough: In a large measuring cup or medium bowl, sprinkle the yeast in the water to soften. Heat the cream to 100 degrees F and add it to the yeast along with the egg yolks and egg white. Whisk to combine.
• In a large bowl, combine the sugar, salt, cardamom, and flour. Using a pastry blender or 2 knives, cut the butter into the flour mixture until it is the size of tiny peas. This process also can be done easily in a food processor. Add the yeast mixture to the dry ingredients and stir just until combined. Do not mix too much because you do not want to soften the cold butter. You should see small flour-coated pieces of butter throughout the dough.
• Overnight rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a piece of plastic wrap and a tightly woven towel and refrigerate 12 hours or overnight.
• Shape: Turn the dough out onto a lightly oiled work surface and divide in half. Roll each half into a 24-inch square. Fold the dough in half from top to bottom, then fold the dough in half from side to side to make a 12-inch square. Cover with a towel and let rest 10 minutes.
• Working with 1 square of dough at a time, roll the dough into a 12 by 24-inch rectangle. Spread half of filling evenly over two-thirds of the dough, filling an area of 8 by 24 inches. Fold the portion of dough that has no filling onto the center third of filled dough, then fold the other third of dough to the center, forming a 4 by 24-inch rectangle.
• Place the dough seam side down on a parchment-lined or well-greased baking sheet. Bring the ends of the dough almost together (about 4 inches apart) to form a horseshoe. Repeat with the second piece of dough. If you cannot get both Kringles on a baking sheet, cover the second one and put it in the refrigerator until the first Kringle finishes baking; then bake.
• Second Rise: Cover the with a tightly woven towel and let rise for 1 hour.
• Preheat Oven: About 10 minutes before baking, preheat the oven to 375 degrees F.
• Final Preparation: For the topping, beat the egg white with a whisk or fork until frothy and brush over the loaves. Sprinkle with sliced almonds and then granulated sugar.
• Bake and Cool: Bake for 25 minutes until the internal temperature of the bread reached 190 degrees. Immediately remove the bread from the baking sheet and place on a rack to cool.
• In a medium bowl, stir the sugar, apples, pecans, butter, and cinnamon together until well mixed. Use to fill 2 loaves.

DANISH KRINGLE

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.

KRINGLE

Steps:

• Soften butter with a potato masher or something similar. Spread the butter on waxed paper to an 8 by 16-inch rectangle. Chill.
• Dissolve yeast in the warm water. Add milk, sugar, salt, lemon extract, and egg and mix well. Add flour and mix smooth by hand. A nice dough should be formed Wrap with plastic wrap and chill.
• Roll the dough on well-floured board to an 8 by 12-inch rectangle. Divide the prepared butter layer into 2 equal parts. Place 1 piece of the butter on 2/3 of the dough. Fold the uncovered third of dough over the middle third (on top 1/2 of the butter layer), then fold the remaining third over the top. Chill.
• Roll dough again to an 8 by 12-inch rectangle. Place the remaining piece of chilled butter on 2/3 of the dough. Fold in the same method as the first piece of butter.
• Gently roll dough to an 8 by 16-inch rectangle being careful not to break the layering of butter. Fold like above in thirds. This make 24 layers of butter. Chill.
• Cut the dough into 2 equal pieces. Lightly and patiently roll 1 piece at a time, until piece is about 6 by 20 inches.
• To prepare filling mix ingredient until smooth. Spread center third of dough with butterscotch filling, then add fruit, nuts, raisins or jam. Fold 1 of the long edges to the middle, moisten other edge and fold over top to cover filling. Seal well.
• Put kringle on lightly greased baking sheet and form into oval shape, pressing ends of kringle together to form a continuous oval. Flatten entire oval with hands. Cover kringle for 1 hour at room temperature.
• Preheat the oven to 350 degrees F.
• Bake for about 20 to 25 minutes, until golden brown color. Cool, then ice with mixture of powder sugar and water.
• Please note that the best quality kringle require patience. This process is most successful when spread out over three days. Day 1, roll in first piece of butter. Day 2, roll in second piece of butter and additional fold. Day 3, create your kringle or other fine Danish pastries. A quality Danish pastry should be light, tender, flaky, and full of flavor. With patience and pride this recipe will yield just that.

KRAZY KRUNCH

Steps:

• Mix popped corn and nuts of choice in a large bowl.
• Combine sugar, butter, and syrup in a 2 quart sauce pan.
• Bring to a boil over medium heat, stirring occasionally 10 to 15 minutes or until mixture turns a light caramel color (soft ball stage).
• Remove from heat. Stir in vanilla.
• Pour over popped corn and nuts. Mix to coat well.
• Spread out on a buttered cookie sheet to dry, then break apart into small bite size pieces and enjoy!
• Makes about 2 pounds.

KRINGLE'S KRUNCH

Steps:

• Mix crushed ice and milk in blender. Add eggnog, grenadine, vanilla and butternut flavoring; blend for 1 minute.
• Pour into brandy snifers, garnish with whipped cream, a splash of grenadine, almonds and a dash each of nutmeg and cinnamon.