Pecan Kringle

Name: Pecan Kringle
Yield: Serves 16 (Makes 2 kringles)
Cuisine: American, Midwest
Ingredients: 3/4 cup packed (5¼ ounces; 149 grams), light brown sugar; 1 cup, pecans, toasted; 1/4 teaspoon, ground cinnamon; 1/8 teaspoon, salt; 4 tablespoons, unsalted butter, cut into 1/2-inch pieces and chilled; 4 cups (20 ounces; 567 grams), all-purpose flour; 2 tablespoons, confectioners' sugar; 2 1/4 teaspoons, instant or rapid-rise yeast; 3/4 teaspoon, salt; 16 tablespoons (2 sticks), unsalted butter, cut into 1/2-inch pieces and chilled; 4 tablespoons, vegetable shortening, chilled, cut into 1/2-inch pieces; 2 cups, sour cream; 1 large, egg, lightly beaten; 1 cup (4 ounces; 113 grams), confectioners' sugar; 2 tablespoons, whole or low-fat milk; 1/2 teaspoon, vanilla extract

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Appears in Cook's Country December/January 2010

Desserts or Baked Goods

American

Midwest

This Wisconsin favorite rivals the best Danish you've ever had. Given its three-day prep time, it better. We set out to cut down the cooking time without sacrificing flavor.

SERVES16 (Makes 2 kringles)

TIME1¾ hours, plus 4¾ hours chilling and 30 minutes cooling

WHY THIS RECIPE WORKS

Traditional Pecan Kringle recipes require bakers to fold the dough dozens of times, stopping repeatedly to allow it to chill and relax. But we wondered whether the three-day marathon was really necessary, or if some of it was overkill. We e...

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