Breads:

Danish Kringle

Comment on this recipe

"This is a very old recipe. I believe it came from my great-grandmother who has been gone for a number of years now. My mother used to make this as a wonderful treat when we were kids.

"A few years ago I made it at Christmas and my sister was thrilled stating 'I haven't had this in years.'

"It takes a little work and time but it is wonderful. I'm sure you will enjoy it as much as my kids like it now! I use real butter which makes it very flaky."

Ingredients

1 cup milk, scalded and cooled
1/4 cup water (105 degrees)
1 package dry yeast
3 tablespoons sugar
3 egg yolks, beaten, save whites
4 cups flour
1 cup shortening or real butter
Butter
Brown sugar
3 egg whites
Raisins
Pecans

Instructions

Mix water, yeast and sugar; let set until dissolved, about 3 minutes. Add milk. Add 3 beaten egg yolks. Set aside.

In a separate bowl, mix 4 cups of flour with 1 cup shortening or butter until crumbly like for a pie crust. Add milk mixture to flour mixture. Mix until just moist. Refrigerate overnight.

In the morning, divide dough into 2 pieces. Roll both pieces to fit a lightly greased jelly-roll-size pan, put one piece of dough in the bottom of pan. Brush with butter; sprinkle brown sugar over butter.

Beat 3 egg whites until stiff and spread on top of brown sugar. On top of egg whites, sprinkle raisins and nuts.

Fit top crust over to make a top and pinch to seal edges. Let rise about 2 hours in a warm place. Bake at 350 degrees for about 20 minutes, until golden brown. When cool, frost with white powdered sugar frosting and enjoy.

Danita Harrison
Reynolds