Christmas Ginger Kringles Recipes

GINGER CRINKLES

Steps:

• Mix oil and sugar thoroughly with electric mixer. Add egg and mix well. Pour in molasses. Sift and add dry ingredients until incorporated.
• Roll teaspoonful of dough into ball, drop into sugar to coat.
• Place on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 15 minutes.

KRINGLE

Steps:

• For the Topping:
• For the Dough: In a large measuring cup or medium bowl, sprinkle the yeast in the water to soften. Heat the cream to 100 degrees F and add it to the yeast along with the egg yolks and egg white. Whisk to combine.
• In a large bowl, combine the sugar, salt, cardamom, and flour. Using a pastry blender or 2 knives, cut the butter into the flour mixture until it is the size of tiny peas. This process also can be done easily in a food processor. Add the yeast mixture to the dry ingredients and stir just until combined. Do not mix too much because you do not want to soften the cold butter. You should see small flour-coated pieces of butter throughout the dough.
• Overnight rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a piece of plastic wrap and a tightly woven towel and refrigerate 12 hours or overnight.
• Shape: Turn the dough out onto a lightly oiled work surface and divide in half. Roll each half into a 24-inch square. Fold the dough in half from top to bottom, then fold the dough in half from side to side to make a 12-inch square. Cover with a towel and let rest 10 minutes.
• Working with 1 square of dough at a time, roll the dough into a 12 by 24-inch rectangle. Spread half of filling evenly over two-thirds of the dough, filling an area of 8 by 24 inches. Fold the portion of dough that has no filling onto the center third of filled dough, then fold the other third of dough to the center, forming a 4 by 24-inch rectangle.
• Place the dough seam side down on a parchment-lined or well-greased baking sheet. Bring the ends of the dough almost together (about 4 inches apart) to form a horseshoe. Repeat with the second piece of dough. If you cannot get both Kringles on a baking sheet, cover the second one and put it in the refrigerator until the first Kringle finishes baking; then bake.
• Second Rise: Cover the with a tightly woven towel and let rise for 1 hour.
• Preheat Oven: About 10 minutes before baking, preheat the oven to 375 degrees F.
• Final Preparation: For the topping, beat the egg white with a whisk or fork until frothy and brush over the loaves. Sprinkle with sliced almonds and then granulated sugar.
• Bake and Cool: Bake for 25 minutes until the internal temperature of the bread reached 190 degrees. Immediately remove the bread from the baking sheet and place on a rack to cool.
• In a medium bowl, stir the sugar, apples, pecans, butter, and cinnamon together until well mixed. Use to fill 2 loaves.

GINGER CRINKLES

Steps:

• In a large bowl, cream shortening and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk flour, baking soda, ginger, cinnamon, salt and cloves; gradually beat into creamed mixture. Refrigerate, covered, until firm, about 1 hour., Preheat oven to 350°. Place remaining 1/2 cup sugar in a shallow bowl. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets. , Bake until set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

GINGER CRINKLES

Steps:

• Heat oven to 375°F. In large bowl, beat 1 cup sugar and the butter with electric mixer on medium speed, or mix with spoon, until soft and fluffy. Beat in molasses and egg. Stir in remaining ingredients except 3 tablespoons sugar until well blended.
• Place 3 tablespoons sugar in small bowl. Shape dough by tablespoonfuls into balls; roll in sugar. On ungreased cookie sheet, place balls 2 inches apart.
• Bake 6 to 8 minutes or until golden brown. Remove from cookie sheet to cooling rack.

CHRISTMAS GINGER KRINGLES

Steps:

• Beat butter and dark brown sugar.
• Beat in egg and molasses, (will look curdled).
• Beat in flour, soda, cinnamon, ginger and cloves.
• Chill til firm.
• Roll into 1 1/4" balls.
• Roll into colored sugar.
• Bake 10-12 minutes at 350° on ungreased cookie sheet til cracked on top but soft.
• Cool on wire rack. Do not over bake.
• Store airtight.