Kringles are usually ring shaped and filled with a nut mixture but I find that preparing these delightful individual Kringles are perfect for breakfast on Christmas morning. Use your favorite preserves in these, mine just happens to be apricot. I urge you to make these the night before so that all that is needed the morning of chaos is a cup of coffee or a glass of milk and breakfast is over and the unwrapping can begin.
Believe it or not....
Wisconsin just proclaimed Kringles the official state pastry less than a year ago(June,2013)
The first Kringle known to have been made and referred to as such was for President Woodrow Wilson's wedding by a Danish baker named L.C. Klitteng
3 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup sweetened, condensed milk or whole milk
1/2 cup cold butter or margarine
1 cup powdered sugar
2 tablespoons milk(or more)
1/2 cup apricot preserves
Preheat oven to 375-degrees F. In a large bowl, mix together flour, sugar, baking powder and salt. Cut in the butter until it resembles small peas. Stir in the milk and egg, mixing until combined well.
On a well floured work surface, transfer dough and knead only until it comes together and isn't sticky, adding flour if necessary. Roll out 1/2-3/4-inch in thickness. With a 3-inch cookie cutter or the rim of a glass dipped in flour frequently, cut out as many rounds as possible; set aside. Briefly knead the dough just until it holds together, roll out again and cut out as many circles as possible. Repeat until all dough is used. Divide dough discs into 2 equal piles. In the center of half the discs, mound a tablespoon or so of apricot preserves. Place a disc over the top and press around the perimeter to seal. Place the cutter over the filled Kringle and press to make perfectly round. Transfer to an ungreased cookie sheet and repeat until all dough discs are used.
Bake for 17-19 minutes, or until lightly browned on top. Remove from oven to cool 5 minutes before transferring to a rack set over yet another cookie sheet or large baking pan.
Mix the powdered sugar with the milk and either brush or drizzle icing over each of the Kringles while still warm. Let cool completely before serving.
Makes about 7 Kringles.
Believe it or not....
Wisconsin just proclaimed Kringles the official state pastry less than a year ago(June,2013)
The first Kringle known to have been made and referred to as such was for President Woodrow Wilson's wedding by a Danish baker named L.C. Klitteng
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup sweetened, condensed milk or whole milk
1/2 cup cold butter or margarine
1 cup powdered sugar
2 tablespoons milk(or more)
1/2 cup apricot preserves
Preheat oven to 375-degrees F. In a large bowl, mix together flour, sugar, baking powder and salt. Cut in the butter until it resembles small peas. Stir in the milk and egg, mixing until combined well.
On a well floured work surface, transfer dough and knead only until it comes together and isn't sticky, adding flour if necessary. Roll out 1/2-3/4-inch in thickness. With a 3-inch cookie cutter or the rim of a glass dipped in flour frequently, cut out as many rounds as possible; set aside. Briefly knead the dough just until it holds together, roll out again and cut out as many circles as possible. Repeat until all dough is used. Divide dough discs into 2 equal piles. In the center of half the discs, mound a tablespoon or so of apricot preserves. Place a disc over the top and press around the perimeter to seal. Place the cutter over the filled Kringle and press to make perfectly round. Transfer to an ungreased cookie sheet and repeat until all dough discs are used.
Bake for 17-19 minutes, or until lightly browned on top. Remove from oven to cool 5 minutes before transferring to a rack set over yet another cookie sheet or large baking pan.
Mix the powdered sugar with the milk and either brush or drizzle icing over each of the Kringles while still warm. Let cool completely before serving.
Makes about 7 Kringles.
No comments:
Post a Comment