Cherry Kringle Recipes

CHERRY KUCHEN

Steps:

• Mix water and yeast. Add 1 tsp sugar. Mix well. Let mixture rise for 5 minutes. Add remaining sugar, vanilla, salt, and beaten egg.
• Cut butter into flour in a separate bowl. Add yeast mixture and mix well.
• Divide the soft dough into two balls. Roll one ball to fit the bottom and halfway up the sides of a 6x10 glass pan.
• Make kuchen filling by mixing the flour and sugar. Add the drained cherries and mix well.
• Add the kuchen filling to the dough in the pan. Roll the second ball of dough to fit the top of the kuchen pan.
• Bake at 350˚ F for 45 minutes covering the top loosely with foil during the last 10 - 20 minutes of baking

CHERRY KRINGLE

Steps:

• In a large bowl, dissolve yeast in warm milk. In another bowl, combine the flour, sugar and salt; cut in butter and shortening until crumbly. Add to yeast mixture. Add eggs; beat to form a very soft dough (do not knead). Cover and refrigerate for at least 8 hours., Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 14x11-in. rectangle; spread cherry pie filling down the center third of each rectangle. Starting at a long side, fold a third of the dough over filling; fold other third over top; pinch to seal. Pinch ends and tuck under. Place 2 in. apart on greased baking sheets., Bake at 350° for 25 minutes or until golden brown. Remove from pans to wire racks to cool completely. , In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over kringles.

DANISH KRINGLE

Steps:

• In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
• Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
• Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

DANISH KRINGLE

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs. Dissolve yeast in warm water; stir into flour mixture with 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. , Punch dough down. Divide dough in half; refrigerate one half. On a well-floured surface, roll remaining half into a 15x6-in. rectangle. , Combine filling ingredients. Spread half of the filling down center of rectangle in a 2-in. strip. Fold sides of dough over filling; overlapping 1-1/2-in.; pinch edges to seal. Shape into an oval; pinch ends together. Place seam side down on a greased 15x10x1-in. baking pan. Repeat with remaining dough and filling. Cover and let rise in a warm place for 30 minutes. , Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool for 15 minutes. Combine confectioners' sugar, water and vanilla; spread over the kringles. Sprinkle with nuts.

CHERRY KRINGLE

Steps:

• 1. Add yeast to warm water and let stand 5 to 10 minutes.
• 2. Sift flour with salt and sugar. Add butter and beat about 2 minutes or until well blended. Beat in the yeast mixture.
• 3. In a small bowl, stir milk and beaten egg together. Add the milky egg mixture to flour mix, and stir with fork until a smooth dough forms. Cover and refrigerate 2 hours or overnight.
• 4. Divide dough into 2 portions. Keep one portion in fridge while preparing the other.
• 5. Roll dough to form a 14x10 rectangle. Using a sharp knife or kitchen shears, at 1 1/2 inch intervals, cut 3-inch long strips in the dough on both sides lengthwise, leaving a 3 inch wide uncut strip in the center of the dough (to hold the filling). Stir 1 jar of cherry jam (to soften it, so it spreads easier). Spread the jam in a layer over the center strip of the dough. Alternating (first one side and then the other side), fold one strip of dough over the filling, then fold a strip on other side over the filling slightly overlapping the first strip. Continue until all the strips have been folded over, to make a braided design to completely cover the filling. Pinch the dough at the ends to seal the filling inside. Repeat Step #5 with second portion of dough and second jar of jam.
• 6. Place braided Kringles on a lightly greased baking sheet. Cover and let rise 1 hour or until dough is no long chilled and indentation remains when touched.
• 7. Preheat oven to 325°F.
• 8. Place baking sheet in oven, and bake for 25 minutes or the top is lightly browned. Let cool completely, then cut each Kringle into 8 to 10 portions, and serve. Optional - if you wish, you can dust each serving with a light sprinkling of powdered sugar.

DANISH KRINGLE RECIPE

Steps:

• Combine the flours, sugar, salt and yeast in a mixing bowl and stir together. Next, add this mixture to a food processor. Add the butter and pulse-process a dozen times or so. You'll want the chunks of butter to be chopped to half-sized pieces.
• Combine the egg and milk into a large mixing bowl and briefly stir together with a table fork or whisk if you have one. Add the dry ingredients to the egg mixture and stir together without over-mixing. Briefly knead the dough by hand then place on a hard, clean work surface. Gently pat the dough into a square or rectangle shape and wrap and seal with kitchen wrap. Chill in the fridge for 6 48 hours.
• On a hard, clean, and lightly-dusted work surface, use a rolling pin and form the dough into a rectangle, about 9 x 15 inches in size. Take the short ends of the dough and fold in toward the center (using about one third of the dough on each end.) Turn the rolled and folded dough by 90 degrees and repeat this process using the same dimensions. Use kitchen wrap to wrap and chill for 30 minutes.
• Repeat the above step 1 more time. Now you have the option of using the dough, storing it in the fridge for 48 hours (wrapped and sealed,) or freezing it for up to 3 months.

CHERRY CHEESE DANISH RECIPE

Steps:

• Preheat oven to 400°.
• Lay out one roll of puff pastry and cut it in half and then in half again. Making 4 even squares.
• Leaving a ½ centimeter edge, start ½ centimeter in from the corner and cut parallel to one side not quite to the middle. Start from where you cut at the corner and make an L going down the other side but not all the way to the middle. Do this on each corner. (see photo for example)
• Repeat on all 4 squares.
• Mix cream cheese, sugar and Bourbon in a bowl. Put one scant teaspoon in the middle of each corner of the pastry.
• Place one cherry and small amount of filling on each cream cheese corner.
• Dip finger in water and dampen each corner to help them stick.
• Fold each cut corner piece into the middle making sure to press slightly so it will hold. Put one cherry in the middle.
• Repeat with second roll of pastry.
• Bake for 12 min.
• Remove from oven and sprinkle with powdered sugar. Enjoy!

DANISH KRINGLE

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
• Cut butter into small pieces. In a medium bowl, combine flour and cold butter pieces. Using a knife or pastry cutter, cut into dough until pea-sized crumbs form. Sprinkle with ice water, then stir with a fork until soft dough forms.
• Divide dough into 2 equal pieces. Shape each piece into a thin 3-inch x 12-inch strip. Using the back of a measuring cup, press on to prepared baking sheet (each strip should be about 1/4-inch thick).
• In a medium saucepan, combine water and butter; bring to a boil. Remove from heat and immediately stir in flour. Whisk until smooth.
• Add eggs, one at a time, whisking until smooth after each addition. Stir in almond extract.
• Divide the filling between the two crusts, spreading or piping to 3/4-inch from the edge of the crust. Bake until golden brown and puffy, 50 to 60 minutes.
• Remove from oven and cool completely, at least 1 hour. The filling layer will shrink and fall as the Kringle cools.
• In a small bowl, whisk together powdered sugar, 3 tablespoons milk, butter, and almond extract until smooth. If the icing seems too thick, add more milk, 1 teaspoon at a time, until smooth enough to drizzle.
• Drizzle each Kringle with icing. Top with sprinkles or sliced almonds if desired.

CHERRY KRINGLE

Steps:

• In a large mixing bowl, dissolve yeast in warm milk. In another bowl, combine the flour, sugar and salt; cut in butter and shortening until crumbly. Add to yeast mixture. Add eggs; beat to form a very soft dough (do not knead). Cover and refrigerate for at least 8 hours.
• Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 14-in. x 11-in. rectangle; spread cherry pie filling down the center third of each rectangle. Starting at a long side, fold a third of the dough over filling; fold other third over top; pinch to seal. Then pinch the ends and tuck under. Place 2 inches apart on greased baking sheets.
• Bake at 350 degrees for 25 minutes or until golden brown. Remove from pans to wire racks to cool completely.
• Combine icing ingredients; drizzle over kringles.