Double Berry Kringle
By America's Test KitchenPublished on October 7, 2009
Time
1½ hours, plus 4¾ hours chilling and 30 minutes cooling
Yield
Serves 16 (Makes 2 kringles)
Ingredients
FILLING
½ cup raspberry preserves ¼ cup finely chopped dried cranberriesDOUGH
4 cups (20 ounces/567 grams) all-purpose flour 2 tablespoons confectioners' sugar 2 ¼ teaspoons instant or rapid-rise yeast ¾ teaspoon salt 16 tablespoons (2 sticks) unsalted butter, cut into ½-inch pieces and chilled4 tablespoons vegetable shortening, chilled, cut into ½-inch pieces2 cups sour cream 1 large egg, lightly beatenGLAZE
1 cup (4 ounces/113 grams) confectioners' sugar 2 tablespoons whole or low-fat milk ½ teaspoon vanilla extractBefore You Begin
Do not substitute raspberry jam for the preserves; it will leach out of the kringle. To bake only one kringle, adjust the oven rack to the middle position. If the dough appears shaggy and dry after adding the sour cream in step 2, add up to 2 tablespoons ice water until the dough is smooth. If the capacity of your food processor is less than 11 cups, pulse the butter and shortening into the dry mixture in two batches at the beginning of step 2.
Instructions
- MAKE FILLING Combine raspberry preserves and finely chopped dried cranberries in bowl. Set aside.
- MIX DOUGH Add flour, sugar, yeast, salt, butter, and shortening to empty food processor and pulse until mixture resembles coarse meal. Transfer to bowl and stir in sour cream until dough forms. Turn dough out onto lightly floured surface and divide in half. Pat each half into 7- by 3-inch rectangle and wrap in plastic. Refrigerate dough for 30 minutes, then freeze until firm, about 15 minutes.
- ROLL DOUGH Following photos, roll one dough half into 28- by 5-inch rectangle, cover bottom half of strip with half of preserves mixture, fold dough over filling, and pinch seams closed. Shape into oval, tuck one end inside of other, and pinch to seal. Transfer to parchment-lined, rimmed baking sheet, cover with plastic wrap, and refrigerate at least 4 or up to 24 hours. Repeat with remaining dough and preserves mixture.
- BAKE KRINGLE Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Discard plastic, brush kringles with egg, and bake until golden brown, 40 to 50 minutes, switching and rotating sheets halfway through baking. Transfer kringles to wire rack and cool 30 minutes.
- MAKE GLAZE Whisk sugar, milk, and vanilla in bowl until smooth. Drizzle glaze over kringles. Let glaze set 10 minutes. Serve warm or at room temperature. (Kringle can be stored in airtight container at room temperature for 2 days.)
Time
1½ hours, plus 4¾ hours chilling and 30 minutes coolingYield
Serves 16 (Makes 2 kringles)Ingredients
FILLING
DOUGH
GLAZE
Test Kitchen Techniques
Ingredients
FILLING
DOUGH
GLAZE
Test Kitchen Techniques
Ingredients
FILLING
DOUGH
GLAZE
Test Kitchen Techniques
Why This Recipe Works
Traditional Double Berry Kringle requires bakers to fold the dough dozens of times, stopping repeatedly to allow it to chill and relax. But we wondered if the three-day marathon was really necessary, or if some of it was overkill. We eliminated this time-consuming step by cutting cubes of cold butter into the dry ingredients before forming the dough. We found that sour cream created a flaky texture by weakening the dough’s gluten structure, but, when combined with the already present butter, it made for a greasy pastry. We solved this by removing some of the butter. To keep the pastry tender, we then replaced a bit of the remaining butter with vegetable shortening.
Before You Begin
Do not substitute raspberry jam for the preserves; it will leach out of the kringle. To bake only one kringle, adjust the oven rack to the middle position. If the dough appears shaggy and dry after adding the sour cream in step 2, add up to 2 tablespoons ice water until the dough is smooth. If the capacity of your food processor is less than 11 cups, pulse the butter and shortening into the dry mixture in two batches at the beginning of step 2.
Instructions
- MAKE FILLING Combine raspberry preserves and finely chopped dried cranberries in bowl. Set aside.
- MIX DOUGH Add flour, sugar, yeast, salt, butter, and shortening to empty food processor and pulse until mixture resembles coarse meal. Transfer to bowl and stir in sour cream until dough forms. Turn dough out onto lightly floured surface and divide in half. Pat each half into 7- by 3-inch rectangle and wrap in plastic. Refrigerate dough for 30 minutes, then freeze until firm, about 15 minutes.
- ROLL DOUGH Following photos, roll one dough half into 28- by 5-inch rectangle, cover bottom half of strip with half of preserves mixture, fold dough over filling, and pinch seams closed. Shape into oval, tuck one end inside of other, and pinch to seal. Transfer to parchment-lined, rimmed baking sheet, cover with plastic wrap, and refrigerate at least 4 or up to 24 hours. Repeat with remaining dough and preserves mixture.
- BAKE KRINGLE Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Discard plastic, brush kringles with egg, and bake until golden brown, 40 to 50 minutes, switching and rotating sheets halfway through baking. Transfer kringles to wire rack and cool 30 minutes.
- MAKE GLAZE Whisk sugar, milk, and vanilla in bowl until smooth. Drizzle glaze over kringles. Let glaze set 10 minutes. Serve warm or at room temperature. (Kringle can be stored in airtight container at room temperature for 2 days.)
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