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The Offutt House Bed and Breakfast Inn

Omaha, Nebraska

Specialty Recipe

Danish Kringle

2 cups all-purpose flour
1 Tablespoon sugar
1/2 teaspoon salt
1/2 cup cold butter or margarine
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110 to 115 degrees)
1/2 cup warm milk (110 to 115 degrees)
1 egg, beaten
1-1/2 cups finely chopped pecans or walnuts
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1 cup confectioner's sugar
4 teaspoons water
1/2 teaspoon vanilla extract
2 Tablespoons chopped pecans or walnuts

Combine flour, sugar and salt in a large bowl, 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 chill at least 2 hours, but not more than 24 hours. Punch dough down. Divide dough in half; return one half to refrigerator. On a well floured board, roll other half into a 15 x 1-inch rectangle.

Combine filling ingredients. Spread half of the filling down center of rectangle in a 2-inch strip. Fold sides of dough over filling, overlapping 1-1/2 inches; pinch edges to seal. Shape into an oval; pinch ends together. Place seam side down on a greased 15 x 10 x 2-inch baking pan. Repeat with remaining dough and filling. Cover and let rise in a warm place for 30 minutes. Bake at 375 degrees for 20 minutes or until golden brown. Cool for 15 minutes. Combine confectioners's sugar; water and vanilla, spread over kringles. Sprinkle with nuts.

Yields: 2 Kringles

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