Cranberry Kringle

Cranberry Kringle
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It might take a few days (yes, really) to make a perfect Kringle, but with its irresistibly flaky outer pastry surrounding a tasty blend of cranberry and butterscotch, it’s oh so worth the time.Recipe adapted from O & H Danish Bakery courtesy of Bake from Scratch
Prep Time
23.98
hours
Cook Time
30
minutes
Servings
16
servings
Cranberry Kringle
Total time: 30 minutes
Ingredients
  • 3/4 cup unsalted butter, softened
  • 1 (0.25-ounce) package (16 grams) active dry yeast
  • 1/4 cup warm water (105° to 110°)
  • 1/4 cup warm whole milk (105° to 110°)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon lemon extract
  • 2 cup all-purpose flour, sifted
  • 1 cup (100 grams) fresh or thawed frozen cranberries, drained if frozen
  • 1/4 cup (48 grams) granulated sugar
  • 3 tablespoon water
  • 1/4 teaspoon orange zest
  • 1 cup firmly packed light brown sugar
  • 1/3 cup butter, softened
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 2 large egg whites, reserving yolks for egg wash
  • 1/4 cup all-purpose flour
  • 3 cup confectioners’ sugar
  • 1/4 cup plus 1 tablespoon water
Directions
  1. On a sheet tray lined with parchment paper, spread butter into 2 (8-inch) squares, and refrigerate.
  2. In a medium bowl, combine yeast and ¼ cup warm water.
  3. Let stand until foamy, about 8 minutes.
  4. Whisk in warm milk, sugar, egg, salt, and extract.
  5. Add the flour, kneading by hand until smooth, adding additional flour if necessary.
  6. On a lightly floured surface, roll dough into an 8x12-inch rectangle.
  7. Place 1 square of butter on bottom two-thirds of dough rectangle, peeling off parchment.
  8. Fold the uncovered third of dough over the middle third, covering half of butter layer.
  9. Fold remaining third of butter and dough over top.
  10. Wrap, and refrigerate until completely chilled.
  11. Unwrap dough, and roll into an 8x12-inch rectangle.
  12. Place remaining square of butter on bottom two-thirds of dough rectangle, and peel off parchment.
  13. Repeat folding method.
  14. Roll the dough again to an 8x12-inch rectangle, folding one end over middle third, and remaining third over top, creating 18 layers of butter.
  15. Wrap, and refrigerate for at least 12 hours or overnight.
  16. To assemble:
  17. On a lightly floured surface, roll dough to an 11x19-inch rectangle, being careful not to break layers of butter.
  18. Cut dough in half, creating 2 (5½x9½-inch) rectangles, and transfer to 2 sheets of parchment.
  19. Spread the butterscotch filling (recipe follows) equally down the center third of each strip of dough.
  20. Spoon each Kringle with ¼ cup of cranberry preserves (recipe follows) over filling.
  21. Fold one of the long edges over, completely covering filling.
  22. In a small bowl, whisk together reserved egg yolks with 2 tablespoons water.
  23. Brush entire side with egg wash, and fold remaining dough over, pinching tightly to seal. (If not sealed tightly, filling will spill out during baking.)
  24. Transfer on parchment to 2 baking sheets.
  25. Form dough into an oval ring shape, seam side up, pressing the ends of the dough together to form a continuous oval Kringle.
  26. Cover and let rest at room temperature for 1 hour.
  27. Preheat oven to 350°.
  28. Brush kringle with egg wash, and bake until golden brown, 20 to 22 minutes.
  29. Let cool completely.
  30. Spread Cranberry Kringle Icing (recipe follows) over the top of Kringle.
  31. In a medium saucepot, bring cranberries, sugar, 3 tablespoons water, and zest to a boil over medium-high heat. Reduce heat to medium; cook until thickened, about 6 minutes.
  32. Remove from heat, and let cool completely.
  33. In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, butter, salt, and cinnamon until smooth.
  34. Beat in egg whites.
  35. Stir in flour, mixing just until combined.
  36. Whisk together confectioners’ sugar and ¼ cup plus 1 tablespoon water until smooth.
  37. Spread over the top of Kringle.
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