- Prep Time
- Cook Time
- 2 Cakes
- Difficulty Level Intermediate
- (0 /5)
- 0 ratings
- Brown Butter Icing:
- 3 cup sifted confectioners sugar
- 1⁄3 cup butter or margarine
- 3 Tbsp light cream
- 1⁄4 tsp almond extract
- 1 package active dry yeast
- 1⁄4 cup warm water
- 4 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 cup butter or margarine softened
- 2 eggs
- 3⁄4 cup milk
- 1 can Solo Almond Cake and Pastry Filling
- Sprinkle yeast over warm water and stir to dissolve. Let stand 5 to 10 minutes or until foamy.
- Combine flour, granulated sugar, and salt in large bowl and stir until blended.
- Cut in butter until mixture resembles coarse crumbs.
- Beat eggs and milk until blended.
- Add to dry ingredients with yeast mixture and stir just until all particles are moistened. (Dough will be sticky)
- Cover bowl with plastic wrap and overwrap with aluminum foil. Refrigerate 4 hours or overnight. (dough will rise very slightly)
- Grease two baking sheets and set aside.
- Remove dough from refrigerator and divide in half.
- Sprinkle 1 piece of dough with flour and knead gently 10 to 12 strokes on lightly floured surface. Roll out to 18 x 12-inch rectangle.
- Spread half of almond filling in 3-inch strip lengthwise down center of dough. Fold 1 long side of dough over filling and fold other side over. Pinch edge and ends to seal.
- Place, seam side down, on prepared baking sheet and curve to make horseshoe shape.
- Repeat with remaining dough and almond filling. Cover with towels and set aside in warm, draft-free place to rise until light, about 30 minutes
- Preheat oven to 375°
- Bake 20 to 25 minutes or until golden brown. Remove from baking sheets and cool on wire racks
- To make icing, place butter in medium-size saucepan and cook over medium heat until nut brown in color. Remove from heat and beat in confectioners sugar and cream gradually until blended and smooth.
- Stir in almond extract.
- Frost warm Kringles icing then top with toasted sliced almonds and cherries
- For variation you can dust Kringles with confectioners sugar instead of using icing.
Home Baking Association
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