Kringla Swedish Wreaths Food

DANISH KRINGLE

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs. Dissolve yeast in warm water; stir into flour mixture with warm milk and egg. Beat until smooth (dough will be very soft). Cover and refrigerate at least 2 hours but not more than 24 hours. , Punch dough down. Divide dough in half; refrigerate one half. On a well-floured surface, roll remaining half into a 15x6-in. rectangle. , Combine filling ingredients. Spread half of the filling down center of rectangle in a 2-in. strip. Fold sides of dough over filling; overlapping 1-1/2-in.; pinch edges to seal. Shape into an oval; pinch ends together. Place seam side down on a greased 15x10x1-in. baking pan. Repeat with remaining dough and filling. Cover and let rise in a warm place for 30 minutes. , Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool for 15 minutes. Combine confectioners' sugar, water and vanilla; spread over the kringles. Sprinkle with nuts.

SWEDISH KRINGLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea-sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet.
• In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread filling over dough.
• Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.
• Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread icing over pastry as soon as it's removed from the oven.

KRINGLA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
• Combine the sugar, beaten egg and sour cream together. Mix in the flour, baking soda and salt. Blend thoroughly.
• Divide dough in half and form each half into a long roll. (Note: If your kitchen is warm, keep the half of dough you're not working with in the refrigerator.)
• Cut off a narrow slice of dough. Roll lightly with hands on lightly floured board into pencil-like strip about 7 inches long. Form into a figure "8" , and pinch ends together. Place on cookie sheet. Repeat with remaining dough.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

SEMOLINA WREATHS

Steps:

• Combine the all-purpose and semolina flours, sugar, anise seeds and salt in a food processor. Pulse until the seeds are mostly pulverized, about 3 minutes. Add the butter and pulse until it is in pea-size pieces. Add the egg yolk, honey, vanilla, and orange and lemon zests; pulse until the dough comes together into a smooth ball. Turn out onto a piece of plastic wrap. Pat into a disk, wrap and refrigerate until firm, at least 4 hours or overnight.
• Line 2 baking sheets with parchment paper. Let the dough soften slightly at room temperature, about 15 minutes. Roll tablespoonfuls of dough into 5-inch-long ropes, about 1/4 inch thick. Pinch the ends of each rope together to form a ring; arrange about 1 1/2 inches apart on the prepared baking sheets. (Return the dough to the refrigerator if it gets too soft.) Refrigerate the cookies until firm, about 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Bake the cookies, switching the position of the pans halfway through, until golden, 15 to 18 minutes. Remove from the oven and let cool on the baking sheet. Beat the egg white with 1 tablespoon water in a small bowl; brush onto the cookies. Sprinkle with nonpareils, then return to the oven until set, 2 to 3 more minutes. Transfer to racks to cool completely.

KRINGLA SWEDISH WREATHS

Steps:

• Cream the butter and sugar and egg yolks.
• Blend in the flour.
• Gather the dough into a ball and chill.
• Preheat the oven to 350 degrees.
• Break off small pieces and roll out a piece about 5 inches long and 1/3-inch thick.
• Form into a circle and twist or knot the ends.
• Continue until all the dough has been used.
• Brush each cookie with egg wash, sprinkle with additional sugar and bake for 10 to 12 minutes, until just set, not browned.