Glazed Maple-Walnut Kringle
"“An all-out Wisconsin classic,” says restaurateur Gabriel Stulman about the kringle. “It’s like a giant toaster strudel filled with things like nuts, fruit and cheeses.” Here, the tender pastry, made with sour cream and flavored with vanilla, is filled with a walnut mixture sweetened with both brown sugar and maple syrup, then shaped into a giant round and baked...."
INGREDIENTS
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1/2 cup whole milk
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One 1/4-ounce package active dry yeast
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2 tablespoons granulated sugar
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1/2 cup sour cream
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1 large egg, lightly beaten
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1 tablespoon pure vanilla extract
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1/2 teaspoon kosher salt
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3 cups all-purpose flour, plus more for dusting
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2 sticks unsalted butter, at room temperature
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1 1/2 cups walnuts
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3/4 cup all-purpose flour
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1/2 cup packed dark brown sugar
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1/2 cup pure maple syrup
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1 stick unsalted butter, at room temperature, plus melted butter for brushing
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1 teaspoon pure vanilla extract
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1/2 teaspoon kosher salt
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Turbinado sugar, for sprinkling
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2 cups confectioners’ sugar
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3 1/2 tablespoons milk
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Pinch of salt
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