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LOCATION: Recipes >> Pastries >> This recipe is copied from the Danish Sisterhood Treasures

Print this Recipe    This recipe is copied from the Danish Sisterhood Treasures

cookbook. If anyone wants any other Danish recipes let me know.

Danish Pastry
Wiener Kringle

3 pkg. active dry yeast
3/4 c. warm (not hot) water
2 eggs
7 Tbsp granulated sugar
1/2 tsp ground cardamom
1-1/4 c milk
6 c. sifted enriched all purpose flour
3/4 lb. butter or margarine
1-1/2 c. jam or seedless raisins or 3 c. almond paste
About 3/4 c. crushed lump sugar
About 3/4 c. chopped nuts

Sprinkle dry yeast on water; stir until dissolved. In large bowl,
beat eggs with hand beater until foamy; set aside 2 Tbsp.; Add sugar
to eggs; beat until thick. Stir in yeast, cardamom and milk. Then
stir in 5 c. flour, mixing with hands, if necessary. On large
floured board, roll out dough into 18 X 12 inch rectangle. With
knife or cheesecutter, cut 1/4 lb of butter into thin slices;
place on half of dough; fold other half on top. Using palms of
hands, firmly press down on dough, turning it on board as necessary,
until another rectangle is formed. Repeat with second 1/4 lb of
butter; then repeat again with last 1/4 lb of butter. Now, sprinkling
board and hands with flour as necessary, continue folding and pressing
dough with hands until all the butter has been worked in and no specks
of yellow are showing. (This is easier if, every now and then, you
roll out dough with rolling pin into a large rectangle; fold in
quarters; and press out again.)

Now divide dough into thirds. Gently pull one third into a rope about
34 inches long. On greased 17 X 14 inch cookie sheet, place rope in
circle, with ends 2 inches apart. With palm of hand, flatten dough
to form collar about 4 inches wide. Down center of collar, spoon
1/2 c. jam or raisins, or spread 1 c. almond paste. Pull one edge of
collar up over jam; moisten with water; pull other edge up on top;
press gently to seal.

Carefully form collar into pretzel shape. Make 2 more "pretzels" with
rest of dough. Brush top of each with reserved beaten egg; sprinkle
with crushed sugar and nuts; press into dough. Let rise in warm place
(80 to 85 F) until double in bulk. Bake at 425 F 20 minutes, or until
brown. Brush with melted butter; cool on cake rack.

Marguerite B. Christensen
Lodge 84
Newark, New Jersey

(I have no idea who she is. She is the person who is given credit for
the recipe)


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