Burgermeister Meisterburger Almond Kringle Recipes

BURGERMEISTER MEISTERBURGER ALMOND KRINGLE

Steps:

• Sprinkle yeast and 1 teaspoon of sugar over warm water. Stir to dissolve. Let stand until bubbly, about 10 - 15 minutes.
• Heat milk, sugar, salt and butter just until butter melts. Cool to lukewarm.
• Stir in yeast, eggs and 2 cups of flour; beat until smooth. Stir in enough flour to make a soft dough. Knead until elastic.
• Press into lightly greased large bowl; turn dough over. Cover; let rise in a warm place, until double in volume.
• Punch dough down; divide in thirds. Roll each to 30 x 4-inches.
• Spread each with 1/3 of the filling; roll up, pinching edges; twist each into pretzel shape. Place on cookie sheets.
• In a small bowl, beat egg white with water. Brush kringle with egg wash mixture.
• Bake in a preheated moderate oven (350-degrees Fahrenheit) for 30 - 35 minutes or until done. Remove from oven and let come to room temperature.

SCANDINAVIAN KRINGLER

Steps:

• Measure 1 cup flour into mixing bowl.
• Using a pastry blender, cut 1/2 cup butter into flour until particles are size of small peas.
• Sprinkle with water, 1 tablespoon at a time, mixing lightly with a fork until flour mixture is moistened and soft dough forms.
• Divide dough in half.
• On ungreased cookie sheet, press each half into a 12x3 inch strip.
• In medium saucepan, heat water and 1/2 cup butter to boiling.
• Remove from heat; immediately stir in 1 cup flour until smooth.
• Add eggs, 1 at a time, beating until smooth after each addition.
• Stir in 1/2 teaspoon almond extract.
• Spoon over crust, spreading to 3/4 inch from edges.
• Bake 50-60 minutes until golden brown and puffy- Cool.
• Blend powdered sugar, butter, almond extract and milk until smooth.
• Frost, sprinkle with nuts.
• Cut into 10-12 slices to serve.

SWEDISH KRINGLER OR ALMOND PUFF

Steps:

• 1. STEP ONE: Heat oven to 350 degrees. Cut butter into flour. Sprinkle water over this mixture. Mix well with fork. Round into ball. Divide in half. On ungreased baking sheet, pat each half into a strip 12 inches by 3 inches. Strips should be about 3 inches apart ( side by side) from each other on the baking sheet.
• 2. STEP TWO: In medium saucepan heat butter and water to rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball ( about 1 minute). Remove from heat; beat in eggs, all at one time until smooth.
• 3. STEP TWO cont: Divide above mixture in half, spread evenly over strips already on the baking sheet, covering completely.
• 4. Bake about 1 hour or until topping is crisp and brown. Cool. Frost with confectioners sugar glaze and sprinkle generously with nuts. We like toasted sliced almonds, mixed nuts are always great, but your choice. When serving, slices can be cut as thick or thin as you like:))