Danish Kringle

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   For the dough, mix the flour, sugar, yeast, and cardamom in a large bowl.

3. Step 3

   Make a well in the center. Melt the butter and while it is still warm (not hot) pour it into the center and add the egg. 

4. Step 4

   Mix with a wooden spoon, gradually adding the milk. (You may not need all of the milk. The dough should be soft, but not tacky.) Knead lightly.

5. Step 5

   Place the dough in a lightly oiled bowl. Turn the dough in the bowl so the top is oiled. Cover with plastic wrap. Place in a warm place until doubled in size. This can take 2 to 3 hours, depending on the warmth of the kitchen. 

6. Step 6

   Meanwhile, make the filling. In a large bowl, mix together the softened butter, chopped pecans, sugar, and cinnamon. Line a baking sheet with parchment paper and grease the paper. 

7. Step 7

   On a large lightly floured surface, roll out the dough into a strip 5 inches wide and 32 inches long.

8. Step 8

   Spread the prepared filling down the center.

9. Step 9

   Flip over the two long sides of the dough, one on top of the other, pinching to enclose the filling. 

10. Step 10

    Transfer to the prepared baking sheet and form into a large oval, pinching the edges together to seal the oval. Cover lightly with a towel and allow to rise in a warm place for 30 minutes. Preheat the oven to 400 F. 

11. Step 11

    Just before baking, brush the dough with the beaten egg and sprinkle with sugar. Bake for 20 minutes, or until it turns a nice golden brown. Cool completely before frosting.

12. Step 12

    Prepare the icing. In a large bowl, whisk together the confectioners’ sugar and the milk, one teaspoon at a time, until desired spreadable consistency is achieved.

13. Step 13

    Spread the icing over the top of the ring. Slice and serve.