Homemade Almond Kringle
Ingredients:
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water (110°F/45°C)
- 1 cup whole milk, warmed
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup almond paste, crumbled
- 1/2 cup sliced almonds
- 1/2 cup powdered sugar
- 2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract
Directions:
1. In a small bowl, dissolve yeast in warm water and let it stand for 5-10 minutes until foamy.
2. In a large mixing bowl, combine warm milk, sugar, salt, egg, and softened butter. Mix well.
3. Add the yeast mixture and gradually incorporate the flour, stirring until dough forms.
4. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours or until doubled in size.
6. Preheat oven to 375°F (190°C).
7. Punch down the dough and roll it out into a large rectangle (about 12x18 inches) on a floured surface.
8. Evenly spread the crumbled almond paste over the dough, leaving a small border around the edges.
9. Roll the dough tightly from the long side into a log shape and then shape it into an oval or horseshoe on a parchment-lined baking sheet.
10. Using a sharp knife, make 3-4 cuts across the top, being careful not to cut all the way through.
11. Sprinkle sliced almonds over the top and bake for 25-30 minutes, or until golden brown.
12. While the kringle cools, whisk powdered sugar, milk, and vanilla extract to make the glaze.
13. Drizzle the glaze over the cooled kringle before serving.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 2 hours | Kcal: 350 kcal | Servings: 8 servings
Tips:
Use softened butter for easier incorporation into the dough and a tender crumb.
Chill almond paste slightly before crumbling to prevent it from sticking to your hands.