Kringle Recipe
"A classic pastry that originated in Racine, Wis., the American kringle has a flaky, buttery crust and a sweet, tender filling This one, which is adapted from “Midwest Made: Big, Bold Baking from the Heartland” by Shauna Sever, is rich with almond paste While kringles are best served within a day or two of baking, they can also be frozen..."
INGREDIENTS
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1 cup/130 grams all-purpose flour
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1 cup/130 grams bread flour
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3 tablespoons/40 grams granulated sugar
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2 teaspoons instant yeast
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3/4 teaspoon fine sea salt
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1 cup/225 grams cold unsalted butter (2 sticks), cut into 1/2-inch cubes
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1/3 cup/80 milliliters cold whole milk
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1 large egg, cold
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3/4 cup/170 grams almond paste
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4 tablespoons/60 grams unsalted butter (1/2 stick), at room temperature
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1/4 cup/30 grams confectioners’ sugar
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1/4 cup egg whites, well-beaten (from about 2 large eggs)
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Pinch of fine sea salt
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1/4 teaspoon freshly squeezed lemon juice, plus more as needed
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1 cup/125 grams confectioners’ sugar
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1/2 teaspoon vanilla extract or lemon juice
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Pinch of fine sea salt
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