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Kringles
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History of Kringles
Kringles
are butter-layered Danish pastries that were first introduce
to Racine, Wisconsin in the late 1800s by immigrant Danish bakers.
In Denmark, they are traditionally pretzel-shaped, almond-filled coffee cakes called Wienerbroth (Viennese bread).
The
kringles were created by German bakers from
Austria who introduced their method of rolling butter between layers
of yeast dough and letting it rest for hours before baking. When
Danish bakers in Copenhagen went on strike, the bakery owners fired
them and hired replacements from Austria. Once the Danish bakers
returned to their jobs, they continued to make dough the Austrian
way.
It’s the shape of a kringle (pretzel-shaped) in Denmark, which is the Danish sign for a bakery (hence the name kringle). Outside every bakery in Denmark, you will find a sign with a kringle on it. A kringle is not only the dough, as it can be made of different types of dough. However the shape is all important. If it is not pretzel shaped, they will call the cake something else even if it is made the same way.
Over the years, a variety of fruit and
nut fillings were added, and in the United States (not Denmark), the pretzel shape was changed to its
present oval shape to eliminate the unfilled, overlapping parts.
True kringles are very labor intensive and can take up to three days to prepare, as they are made with up to thirty layers of delicate pastry dough. the challenge for a kringle baker is to roll butter thinly between several layers of yeast-raised dough. According to kringle bakers, you must roll very slowly to make the layers thinner. The traditional Racine bakeries offer a flat, oval kringle. The best places to enjoy kringles are in the bakeries in Racine. Racine, Wisconsin, is known as the "most Danish city in America." One of its favorite Danish treats is the kringle. There is a story (or folk tale) about one resident:
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Kringle Recipe
Although this recipe does not require the
tedious process of rolling out layers of butter and dough, as is
done in the Racine Kringle bakeries, the result is similar and very,
very
good.
1 package active dry
yeast In a small bowl,
dissolve yeast in warm water.
Using a pastry
blender or two knives, in a large bowl, cut butter into flour and
salt until particles are the size of small peas. Add yeast mixture,
sugar, warm milk, and egg; beat until smooth (dough will be very
soft). Cover and refrigerate at least 2 hours but not more than 24
hours. When ready to use,
remove from refrigerator. Punch dough down and divide in half;
return other half to refrigerator. On a well-floured board, working
quickly before dough softens, roll into a 15 x 10-inch rectangle,
approximately 1/4 to 1/2-inch thick (if dough gets too warm from
handling, return to refrigerator). Spread half of the
prepared Nut Filling down the center of the rolled-out dough
rectangle in a 2-inch strip. fold sides of dough over filling,
overlapping 1 1/2 inches; pinch edges to seal.
Oval Shape:
Form roll into a circle and pinch ends together. Place seam side
down on a large greased baking sheet. Repeat same process with
remaining dough and filling. Cover and let rise in a warm place for
30 minutes or until double in size.
Pretzel Shape:
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. Cover
and let rise in a warm place for 30 minutes or until double in size. Preheat oven to 375
degrees F. Bake for 20 minutes or until golden brown. remove from
oven and let cool for 15 minutes. Spread prepared Glaze
over kringles. Sprinkle with chopped pecans or walnuts. Serve
kringles warm or at room temperature. To re-warm, preheat
oven to 300 degrees F. Slide a whole, uncut kringle onto a baking
sheet lined with aluminum foil. Cover loosely with a large piece of
aluminum foil and heat for 12 to 15 minutes. Remove from oven and
remove aluminum foil before slicing. Makes 2 Kringles
(each serves 10 to 12).
Nut Filling: In a large bowl,
combine pecans or walnuts, brown sugar, and butter.
Glaze: In a medium bowl,
combine powdered sugar, water, and vanilla. |
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