O&H Kringle | Midwest Living

O&H Kringle

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O&H Kringle

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  • Yield: 2 filled ovals
  • Prep 1 hr
  • Chill 2 hrs
  • Bake 20 mins

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Ingredients

  • 3/4 cup butter, softened
  • 1 package active dry yeast
  • 1/4 cup warm water (105 degree F to 115 degree F)
  • 1/4 cup sugar
  • 1/4 cup warm milk (105 degree F to 115 degree F)
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon extract
  • 2 cups all-purpose flour
  • Butterscotch Filling (see recipe below)
  • 1 cup chopped pecans
  • Powdered Sugar Icing (see recipe below)

Directions

  1. Halve the butter. On each of 2 pieces of waxed paper, spread 1 portion of butter to form an 8-inch square. Wrap and chill the butter portions.
  2. In a mixing bowl, soften the yeast in warm water. Add sugar, warm milk, egg, salt, and lemon extract; mix well. Add 1-3/4 cups of the flour and beat until mixture forms a ball. Turn out onto a floured surface. Knead in the remaining flour until dough is smooth and elastic (2 to 3 minutes total). Cover and let rest for 5 minutes.
  3. Roll out the dough to form a 12x8-inch rectangle. Place 1 square of chilled butter on 2/3 of a dough rectangle next to an 8-inch side. Fold uncovered 1/3 of dough over middle third. Then, fold opposite third over the top.
  4. Next, form a 4-inch end of the rectangle, fold dough over middle third and fold opposite 4-inch end over the top, making a stack of layered dough. Cover and refrigerate the stacked dough for 30 minutes.
  5. Repeat, rolling dough into a 12x8-inch rectangle. Top with remaining square of butter; fold into a stack as above. Cover and refrigerate 2 hours.
  6. Prepare the Butterscotch Filling.
  7. Cut the chilled dough in half; chill 1 portion. On a floured surface, roll out the remaining portion of dough, smooth side up, to form a 24x6-inch rectangle. (If dough is too elastic and hard to roll, cover and let rest for 5 to 10 minutes.) Spread half of the Butterscotch Filling lengthwise down center third of dough. Sprinkle with half of the pecans. Fold 1 of the 24-inch-long sides over filling; brush other side with water and fold over the top. Pinch the dough to seal well.
  8. Transfer the filled dough to a greased baking sheet and shape into an oval. Seal ends together. Flatten dough slightly with hands. Repeat shaping with remaining dough. Cover the ovals of dough and let rise until a slight indentation remains in the dough when touched (about 1 hour).
  9. Bake in a 350 degree F oven for 20 to 25 minutes or until golden brown. Remove from baking sheets and cool on wire racks. Drizzle with icing while warm. Makes 2 filled ovals.

Butterscotch Filling

Ingredients

  • 1 cup packed brown sugar
  • Dash salt
  • Dash ground cinnamon
  • 1/3 cup butter
  • 1 egg white

Directions

  1. In a mixing bowl, stir together packed brown sugar, salt, and ground cinnamon. Cut in butter. Add egg white and mix well.

Powdered Sugar Icing

Ingredients

  • 1 cup sifted powdered sugar
  • 1 - 2 tablespoons water

Directions

  1. In a mixing bowl, beat together powdered sugar and water.

Nutrition Facts

(O&H Kringle)

Fat, total (g) 19, fiber (g) 1, carb. (g) 36, sodium (mg) 231, pro. (g) 3, cal. (kcal) 317, vit. A (IU) 534, iron (mg) 1, calcium (mg) 30, sat. fat (g) 9, chol. (mg) 49

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