MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Kringle
Categories: Scandinavia, Holiday, Breads, Fillings
     Yield: 1 large loaf

          DOUGH:
     2 pk Active dry yeast
   1/2 c  Water; warm (105-115 F)
   1/4 c  Undiluted evaporated milk;
          -room temperature
     1 ts Freshly ground cardamom
   1/4 c  Sugar
     3 lg Egg yolks
     1 c  Whipping cream
 3 1/2 c  All-purpose flour
     1 ts Salt
   3/4 c  Unsalted butter; chilled,
          -cut into pieces
          NUT FILLING:
     1 c  Almond paste
     1 c  Almonds, pecans, or
          -walnuts; finely chopped
   1/2 c  Confectioner's sugar
     1 lg Egg white
     1 ts Almond extract
          GLAZE and TOPPING:
     1 lg Egg white; lightly beaten
          Pearl sugar; coarse crushed
          Sugar cubes or granulated
          Sugar for sprinkling
          Sliced almonds or chopped
          -walnuts or pecans,
          -for sprinkling

 Make the dough.  In a medium bowl, dissolve the yeast in warm
 water. Let stand for 5 minutes.  Add the milk, cardamom, sugar,
 egg yolks, and whipping cream and blend well; set aside. In a
 large bowl, or in the work bowl of a food processor with the steel
 blade in place, combine the flour and salt.  Cut in the butter
 until the pieces are the size of small kidney beans.  If using a
 food processor, turn into a large bowl.  Add the yeast mixture,
 mixing only until the dry ingredients are moistened.  Cover with
 plastic wrap and refrigerate for 12 to 24 hours.

 Meanwhile prepare the filling of your choice. To make the nut
 filling, in a bowl with an electric mixer or a food processor
 break the almond paste into pieces and blend with the nuts,
 confectioners' sugar, egg white, and almond extract until well
 mixed. Remove the dough from the refrigerator, turn out onto
 lightly floured surface, and dust the dough lightly with flour.
 Using a rolling pin, pound the dough until smooth and about 1/2
 inch thick.  Roll out to make a 24 inch square.  Fold the dough
 into thirds to make a long and narrow strip. With the rolling pin,
 roll again until about 1/4 inch thick and about 36 inches long and
 8 inches wide. Spread the filling in a 3 inch strip down the
 length of the dough.

 Overlap the edges of the dough to enclose the filling; pinch the ends
 to seal.  Brush with the egg white to seal the ends and the seam.
 Brush the entire roll with egg white and coat generously with sugar
 and nuts on all sides. Lightly grease and flour a baking sheet, or
 cover with parchment paper. To make the kringle shape, place the roll
 on a the baking sheet in the shape of a large pretzel.  To do this,
 place the baking sheet horizontally in front of you.  Lift the filled
 roll from both ends firmly and center the middle of the roll onto the
 baking sheet as if you were forming a circle. Pull the ends of the
 roll so that they make a cross above the roll, then pull the ends
 down and tuck the ends under the top part of the roll so that the
 ends stick out from under the roll.

 For the horseshoe shapes, cut the filled strip crosswise at the
 center point to make two strips.  Place on two prepared baking
 sheets and form each strip into a horseshoe. Seal the ends of each
 horseshoe. Brush with the egg white and sprinkle with the sugar
 and nuts. Cover and let rise in a warm place for 45 minutes.  It
 will not double. Preheat the oven to 375 F. Brush the kringle again
 with the egg white and bake for 25 to 30 minutes or until golden.
 Cool on a wire rack.

 Recipe by Great Holiday Baking Book by Beatrice Ojakangas

 From: Sadrod

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