HOMEMADE CRANBERRY KRINGLE
A Cranberry Kringle is a perfectly sweet holiday breakfast and/or brunch pastry because it's stuffed with delicious cranberries and white chocolate.
Servings: 16 servings
Calories: 166kcal
Equipment
- stand mixer with dough hook, optional
- measuring cups and spoons optional
- kitchen scale optional
- pizza wheel optional for trimming the dough
- microplane for zesting the lemon
Ingredients
- 2 sticks (8 tablespoons) butter (I use salted) softened to room temperature
- 1 package (2¼ teaspoons) active dry yeast
- ¼ cup lukewarm water (110-115 degrees)
- ¼ cup lukewarm milk (110-115 degrees)
- ¼ cup granulated sugar plus a pinch
- 1 teaspoon salt
- 1 tablespoon fresh lemon zest
- 1 teaspoon pure vanilla extract
- 1 egg
- 2 cups all-purpose flour plus more for dusting
- ½ cup whole berry cranberry sauce divided
- ¼ cup white chocolate chips divided
- 2 cups confectioners sugar
- 1½ tablespoon milk
- 1 teaspoon almond extract
- colored sprinkles optional
Instructions
To prepare the butter sheet for making laminated dough:
- Place the softened butter inside the zip lock bag. Use a rolling pin to carefully roll the softened butter evenly within the inside of the bag, from corner to corner, forming a "sheet" of butter. *Note - do not close the bag as you'll need to PRESS the air out as you roll to ensure a flat surface of the butter. Place the bag on a baking sheet and place the flattened butter in the freezer as you prepare the dough (at least 30 minutes)
To make the laminated dough:
- In a small bowl, warm the water and milk in a microwave to lukewarm, not hot.
- Dissolve the yeast in the water/milk mixture and add a pinch of sugar. Allow the mixture to sit and get foamy (about 5 minutes).
- In a stand mixer, and using the dough hook, mix the ¼ cup sugar, salt, lemon zest, vanilla, egg, and flour.
- Pour in the yeast mixture and continue kneading with the dough hook until the mixture comes together in a ball and leaves the sides of the bowl (approximately 5 minutes).
- Remove the dough from the bowl and form it into a flattened rectangle.Wrap the flattened dough in plastic wrap and place it in the refrigerator to chill for at least 30 minutes.
- Remove dough and the frozen butter from the freezer. Use scissors to cut open the butter bag.
- Working quickly, cut the butter "sheet" into 3 even lengthwise strips. *Note - these measurements are approximations, so no need to get out the ruler. Eyeballing works just fine! Make sure to return one of the butter sheets back to the freezer until called for.
- On a lightly floured surface, roll the chilled dough to form an approximate 8"x12" rectangle.
- Carefully place two of the butter sheets next to each other (lengthwise) on the left side of the rolled dough.
- Fold the right side of the dough to the center and then once again to form 3 folds.
- Place the laminated dough on a parchment-lined baking sheet and place it in the freezer for approximately 30 minutes.
- Remove the remaining butter sheet and the laminated dough from the freezer.Roll the dough into an 8 x 12 inch rectangle and place the final butter sheet on the left side of the rolled dough and fold the right portion of the dough in thirds to the left and over the butter sheet.
- Return the laminated dough back into the freezer on a parchment-lined baking sheet and freeze again for at least 30 minutes.
- After the final freeze, roll the dough to an approximate 6"x 20" rectangle and use a pizza cutter or knife to clean up the edges. *Note - at this point as you want the dough to be as even as possible.
- Cut the dough evenly in half lengthwise.
- Spread half of the cranberry sauce (lengthwise) down the center of each of the strips of dough and sprinkle each with half of the white chocolate chips.
- Carefully bring each side of the dough edges over the filling, making sure to moisten the edges of the dough slightly with water to adhere the two dough edges together.
- Gently and carefully shape each Kringle into an oval shape and moisten the edges cut with water pressing together to seal.Place each prepared Kringle on a parchment-lined baking sheet and gently press the Kringles to flatten slightly.
- Cover the Kringles and allow them to sit at room temperature for 1 hour.Meanwhile preheat oven to 350-degrees Fahrenheit (175 ℃)
- -Bake in a preheated oven for 30 minutes.Remove the kringles from the oven and cool completely on a wire rack.
To make the icing drizzle:
- -In a medium-size bowl, whisk together the powdered sugar, 1½ tablespoon milk, and the almond extract until smooth. Drizzle the glaze over the cooled Kringles and sprinkle the top with colored sugar or colored sprinkles. if desired.
Notes
To freeze after baking, cool completely, wrap individual slices well in parchment paper or plastic wrap, and place in an airtight freezer container.
Add the date to the container and freeze for up to 2 months.
Nutrition
Serving: 1serving | Calories: 166kcal | Carbohydrates: 36g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 156mg | Potassium: 41mg | Fiber: 1g | Sugar: 23g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
