Prep time includes 1 hour for dough to rise.
During a baking strike in the 1800s, Austrian chefs introduced to the Danish the concept of using yeast in dough to create pastries. The Danish then used that concept to create a variety of different types of pastries which thereafter became known as a Danish or Kringle.
1 (1/4-oz) pkgactive dry yeast
1/4 cupwarm water
2 cupsall-purpose flour
1tablespoon granulated sugar
1 cupbutter, softened
1/4 cupcold milk
1 largeegg, beaten
2 (12-oz) jar(s)cherry jam (or cherry pie filling)
·powdered sugar, to serve (optional)
How to Make Cherry Kringle
- Add yeast to warm water and let stand 5 to 10 minutes.
- Sift flour with salt and sugar. Add butter and beat about 2 minutes or until well blended. Beat in the yeast mixture.
- 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.
- Divide dough into 2 portions. Keep one portion in fridge while preparing the other.
- 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.
- 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.
- Preheat oven to 325°F.
- 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.