Danish kringle

A delicious, pecan-filled pastry for colder days. The topping is critical on this one!

Ingredients

1 cup flour

1.5 tbsp sugar

1 tsp yeast

0.5 tsp salt

0.5 cup butter

40mL milk

1 egg

filling:

0.75 cup pecans

0.25 cup brown sugar

2 tbsp butter

topping:

0.5 cup powdered sugar

0.25 tsp almond extract

0.25 tsp vanilla extract

Preparation

Bloom the yeast in the milk.

In a food processor pulse other dry ingredients together. Pulse in cold butter cut into chunks. Whisk egg yolk and half the egg white into the yeast and milk. 

Mix the dry ingredients with the milk mix. Knead together briefly, until combined. Pat into a rectangle, cover with plastic wrap, and refrigerate for a day or so.

Before using, roll into a rectangle and fold to thirds. Cool again for 30 minutes, then roll out and fold again.

Mix the finely chopped pecans with the brown sugar and butter.

Roll the dough into a 5-by-20 rectangle and fill the center with pecans. Fold over the edges and fold into a circle. Pat flat and allow to rise for 45 minutes.

Brush with egg wash and bake at 375F for about 20 minutes.

Frost once cooled.