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Danish Kringle



  • 1 package yeast
  • 1/4 cup warm water
  • 1 cup butter or margarine
  • 2 1/4 cups flour
  • 1/2 tsp. salt
  • 2 Tbsp. sugar
  • Ad
  • 2 eggs, beaten


  • 1/2 cup butter
  • 1/2 cup sugar
  • fruit filling as desired
  • vanilla or almond extract
  • 1 egg white, slightly beaten
  • chopped nuts, if desired



Dissolve yeast in warm water.. Mix butter or margarine, flour, and salt as for pie crust. Add the yeast mixture and sugar. Add as much of beaten eggs as you need to absorb the flour mixture. Turn onto a floured board and knead until smooth. Divide into 2 or 3 parts and roll each into oblong strips.


Cream butter and sugar together and spread on strips of dough. Spread with desired fruit filling to which extract has been added. Fold dough lengthwise win thirds and place on a greased baking sheet, seam side up. Brush with beaten egg white and sprinkle with nuts or leave plain and frost later. Let rise for 2 hours. Bake for 20 minutes at 350 degrees F. Slice into strips 1 to 1 1/2 inches wide.

By Robin from Washington, IA


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