Ingredients
2 cups all-purpose flour1 tablespoon sugar1/2 teaspoon salt1/2 cup cold butter1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)1/2 cup warm milk (110° to 115°)1 large egg, room temperature, beatenFILLING:1-1/2 cups finely chopped pecans or walnuts1 cup packed brown sugar1/2 cup butter, softenedGLAZE:1 cup confectioners’ sugar4 teaspoons water1/2 teaspoon vanilla extract2 tablespoons chopped pecans or walnuts
Preparation
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.
