Glazed Maple-Walnut Kringle
- ACTIVE: 2 HR
- TOTAL TIME:
- SERVINGS: 12
“An all-out Wisconsin classic,” says restaurateur Gabriel Stulman about the kringle. “It’s like a giant toaster strudel filled with things like nuts, fruit and cheeses.” Here, the tender pastry, made with sour cream and flavored with vanilla, is filled with a walnut mixture sweetened with both brown sugar and maple syrup, then shaped into a giant round and baked.
- 1/2 cup whole milk
- One 1/4-ounce package active dry yeast
- 2 tablespoons granulated sugar
- 1/2 cup sour cream
- 1 large egg, lightly beaten
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 3 cups all-purpose flour, plus more for dusting
- 2 sticks unsalted butter, at room temperature
- 1 1/2 cups walnuts
- 3/4 cup all-purpose flour
- 1/2 cup packed dark brown sugar
- 1/2 cup pure maple syrup
- 1 stick unsalted butter, at room temperature, plus melted butter for brushing
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- Turbinado sugar, for sprinkling
- 2 cups confectioners’ sugar
- 3 1/2 tablespoons milk
- Pinch of salt
- Make the Dough In a small saucepan, warm the milk over moderately low heat to 110°. Pour into a large bowl and stir in the yeast and 1 tablespoon of the sugar. Let stand until foamy, 10 minutes. Whisk in the sour cream, egg, vanilla, salt and the remaining 1 tablespoon of sugar. Add all but 2 tablespoons of the flour and stir until a shaggy dough forms.
- Coat a large bowl with nonstick cooking spray. Scrape the dough out onto a lightly floured surface and knead until very smooth, 6 minutes. Form into a ball and transfer to the bowl. Cover tightly with plastic wrap and let stand in a warm place until doubled in bulk, 1 1/2 hours.
- In a bowl, blend the butter with the remaining 2 tablespoons of flour until smooth. Scrape the butter onto a large sheet of plastic wrap, shape it into a 6-inch square and wrap well. Refrigerate until barely firm, about 15 minutes.
- On a lightly floured surface, roll out the dough to a 10-by-16-inch rectangle. Set the butter square in the center of the dough. Fold the short sides of the dough over the butter to enclose it; pinch the open ends of the packet to seal. Rotate the packet so that one pinched end is facing you. Roll out the dough to a 15-by-8-inch rectangle. (The butter should be pliable; chill the dough for 10 minutes if the butter is too soft.) Fold one-third of the dough into the center and the other third on top, like you would fold a letter. Turn the dough 90°. Roll out the dough again to a 15-by-8-inch rectangle and fold like a letter again. (This is 2 turns.) Wrap in plastic and refrigerate for 1 hour. Repeat the rolling, folding and chilling 2 more times for a total of 6 turns.
- Meanwhile, Make the Filling Preheat the oven to 350°. On a rimmed baking sheet, toast the nuts for 12 minutes, until golden. Let cool, then finely chop. In a bowl, mix the nuts with the flour and brown sugar. Mix in the maple syrup, 1 stick of butter, vanilla and salt. Cover and refrigerate for 10 minutes. Leave the oven on.
- On a lightly floured surface, roll out the dough to a 30-by-8-inch rectangle. Spread the filling down the length of the rectangle, leaving a 2-inch border of dough on each side. Fold one long side over the filling, then fold the other long side on top, overlapping by 1/2 inch; pinch to seal. Slide the dough onto a large sheet of parchment paper and roll it over so it’s seam side down. Shape the dough into a ring: Moisten the inside of one end with water and place the other end inside, pinching to seal. Slide the parchment and kringle onto a rimmed baking sheet. Refrigerate until chilled, 30 minutes.
- Brush the kringle all over with melted butter and sprinkle with turbinado sugar. Bake the kringle in the center of the oven for about 50 minutes, until puffed and golden; some of the filling may seep out. Let the kringle cool for 30 minutes.
- Make the Glaze In a medium bowl, whisk all of the ingredients together until smooth. Drizzle the glaze over the kringle and let stand for 15 minutes before cutting into wedges and serving.