CHRISTMAS KRINGLE
KNOW MANY LOOK FOR NEW RECIPES AT CHRISTMAS. THOUGHT SOME MEMBERS WOULD
LIKE TO TRY THIS. DEFINITELY NOT CAKE.
THIS MAKES 3 LOAVES. RECIPE DOES CALL FOR LARD, BECAUSE THE FINISHED
PRODUCT ACTUALLY TASTES LIKE A DANISH PASTRY. NOT VERY HEALTHY :o(
BUT AN AMAZING TREAT AT HOLIDAY TIME. YOU COULD CHOOSE TO USE
EITHER BUTTER OR SHORTENING, OR A 50/50 COMBO IF YOU WISH. I NEVER
HAVE, SO I DON'T KNOW HOW THAT WOULD AFFECT THE TASTE.
THIS RECIPE WAS GIVEN TO ME BY MY VERY 1ST CLIENT I HAD WHEN I STARTED IN HOMECARE.
THIS LADY MADE THIS FOR MY FAMILY EVERY XMAS. SHE ALSO MADE
COOKIES FOR MY CHILDREN ALL THE TIME. VERY FOND MEMORIES.
4 CUPS FLOUR
3 TBLSP SUGAR
I TSP SALT
1 CUP LARD
I CUP MILK, WARMED
3 EGGS
2 1/4 OZ YEAST
APRICOT OR RASPBERRY JAM, OR A JAM/TOPPING OF YOUR CHOICE
CINNAMON & SUGAR, FRUIT... LIKE APPLES. USE YOUR IMAGINATION
PLACE FLOUR, SALT, 2 TSP SUGAR INTO BOWL. CUT LARD INTO FLOUR MIXTURE
AS YOU WOULD MAKING PASTRY. MIX 1 TSP SUGAR INTO WARM MILK. MILK
SHOULD FEEL JUST SLIGHTLY WARM ON THE BACK OF YOUR WRIST, LIKE YOU
WOULD DO FOR A BABY'S BOTTLE. ADD YEAST TO WARM MILK, LET SET FOR 10
MIN FOR YEAST TO ACTIVATE. TRANSFER FLOUR/LARD TO A MIXMASTER, ADD
YEAST AND EGGS. BEAT WELL. COVER AND LEAVE OVERNIGHT IN THE FRIDGE.
DIVIDE INTO 3 EQUAL PARTS. ROLL OUT INTO A RECTANGLE, A LITTLE LONGER
THAN A COOKIE SHEET. SPRINKLE A LITTLE FLOUR OVER DOUGH AND SPREAD
JAM THICKLY IN THE MIDDLE. FOLD UP THE BOTTOM AND THE SIDES INTO THE
MIDDLE, LIKE A PACKAGE. PINCH TOGETHER WITH YOUR FINGERS AND SEAL WITH MILK USING A PASTRY BRUSH. LET SIT UNTIL DOUBLE IN SIZE. AN HOUR OR SO.
BAKE AT 375 D FOR 30 MINUTES.
MAKE A ICING SUGAR AND MILK GLAZE TO POUR OVER THE KRINGLE WHEN
IT IS STILL WARM, NOT HOT. THIS FREEZES VERY WELL.
TRUST ME..... THIS IS TO DIE FOR.
ENJOY :O)
Replies to This Discussion
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Permalink Reply by Anne M on
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Thank you June, I was looking for some new recipes where I can make a batch and have a substantial quantity. I have never made something like this. Where do u buy the lard from?
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Permalink Reply by June Kowalczyk on
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Any grocery store. No Frills, whatever. I have used tenderflake for years, but I think any store brand would do. Yes, you can make this now, or even in Sept/Oct, and freeze. Comes out of the freezer great. I don't put the icing on when I freeze, do it later when it comes to room temperature.
If you make it Anne, let me know what you think of it. :o)
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Permalink Reply by Katy Nott on
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omg June - this looks fabulous! We are HUGE fans of Danish pastries here and I keep meaning to have a proper go at doing them. This time I really will. Thanks.
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I am not kidding Katy when I say this is to die for.... :o)
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Permalink Reply by Linda Wolff on
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June, this sounds soooo good. I don't know if I am brave enough to try this or not. Not because of the time or effort, but because of my resistance. So far I haven't done any major cheating on my weight loss, but this could be my down fall. Yikes! =O( Yeasty things are what can really break down my resistance!
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Yes I totally understand. That is why I will make for Christmas Morn only for us & give other 2 away. If they hung around, definitely would eat them. LOVE LOVE LOVE this kind of stuff!!
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