Danish Kringle
INGREDIENTS
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2 1/4 teaspoons (1 package) rapid rise yeast
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1/4 cup warm water
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2 1/2 cups all-purpose flour (plus additional for rolling)
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3 tablespoons sugar
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1/2 teaspoon salt
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1/2 cup unsalted butter, frozen
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1/2 cup milk
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1 large egg
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For the filling:
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1/4 cup unsalted butter
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1 1/4 cups walnuts or pecans, finely chopped
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1/4 cup maple syrup (Grade B if you've got it)
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1/4 cup sour cream or crème fraîche
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1 teaspoon lemon juice
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1/8 teaspoon salt
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For the glaze:
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2/3 cup powdered sugar
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1/4 cup sour cream or crème fraiche
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1/2 teaspoon vanilla extract
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1/2 teaspoon lemon juice
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1 to 4 teaspoons milk (if needed, for thinning glaze)
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