- 1 pkg. active dry yeast
- 1/4 cup warm water (110 to 115 degrees)
- 1/2 cup milk, scalded
- 1or 2 tsp. cardamom
- 1 1/2 Tbl. Sugar
- 2 cups sifted flour
- 1/2 tsp. salt
- 1/2 cup butter
- 1 cup (about ½ lb) Almond Paste or Marzipan
- ½ cup butter
- ½ cup sugar
- 3 tablespoons cornstarch
- 1/2 cup sugar
- 2 large eggs, beaten
- 2 cups of whole milk
- 1 tablespoon vanilla
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold
Mix together the cornstarch and sugar. Whisk together the eggs, milk, vanilla, salt until combined. Then whisk in the cornstarch and sugar. Make sure all ingredients are fully combined before you begin to heat the milk, otherwise the eggs will look like scrambled eggs.
In a heavy bottom stainless steel saucepan, whisk constantly while heating over medium heat. Do not cook over high heat. Also, do not use an aluminum pot or the custard will react and turn grey. Cook until the mixture coats the back of a spoon. You are basically cooking it until just before the boiling point. Do not let it boil and do not overcook or it will become grainy. Remove from heat and let cook for ten minutes and then whisk in the cold butter.
To cook, place in a bowl covered with plastic wrap. Push the plastic wrap directly against the custard. The custard will keep for five days and can be used in a variety of recipes.
Sprinkle with sugar and sliced almonds
Note: Filling is also good with raisins, apricots or dates. Cinnamon may also be added.
Directions for Dough
In a large bowl, mix yeast and warm water. Allow to stand for 5-10 minutes until yeast is foamy
Mix in milk, egg yolk sugar, cardamom and salt.
Add in 1 cup flour and mix until no longer lumpy.
Work in another 1/2 cup flour. Put other 1/2 cup flour on table top and rolling pin. USE NO OTHER FLOUR!
Turn dough onto table top and sprinkle with some of this remaining flour.
Slice some pats of butter and place on top of dough. Fold dough over butter and roll in.
Add more butter in same way. Keep folding and rolling it in a little at a time until all butter is used.
Divide dough in half.
Roll until dough is elastic and desired size (about 6 x 18).
Pipe the almond filling, the custard filling, and Danish filling in strips down the center.
Fold dough over with 1 inch lap.
Fold and twist into signature Danish Kringle pretzel shape
Let rise until double in bulk.
Add Almonds and sugar on top of each kringle
Bake at 400 degrees for 20 to 30 minutes or until golden brown.