Cream Cheese Kringle
Ingredients: cream cheese, granulated sugar, lemon zest, all-purpose flour, confectioner's sugar · 545 min cook time · 440kcal · $14.50
Ingredients
8ounces cream cheese, 0.25cup granulated sugar, 1pinch lemon zest, 4cups all-purpose flour, 1.125cups confectioner's sugar, 0.75teaspoons table salt, 2.25teaspoons instant yeast, 2sticks unsalted butter, 4tablespoons shortening, 2cups sour cream, 1large egg, 2tablespoons milk, 0.5teaspoon vanilla extract
Instructions
1. Mix the softened cream cheese, granulated sugar, and lemon zest together by hand until smooth.
2. In a food processor, pulse the flour, confectioner's sugar, table salt, and instant yeast to combine.
3. Add chilled, cubed unsalted butter and shortening to the dry mixture and pulse until it looks like coarse sand.
4. Add sour cream and stir until the dough comes together. Turn out onto a well-floured surface.
5. Cut the dough in half, shape each into a seven by three-inch rectangle, wrap in plastic, and chill in the fridge for 30 minutes then freezer for 15 minutes.
6. Roll out each dough piece to 28 inches long by 5 inches wide. Spread the cream cheese filling on the bottom half, leaving the outer half-inch clear.
7. Brush the bottom uncovered edge with water, fold the dough over, and pinch to seal. Shape into an oval race track, tucking one end into the open end.
8. Cover with plastic wrap and refrigerate for 4 to 24 hours.
9. Brush the chilled kringles with a beaten egg and bake in a 350 degree Fahrenheit oven for 40 to 50 minutes, rotating pans halfway through.
10. Cool on wire racks for 30 minutes, then drizzle with a glaze made from confectioner's sugar, milk, and vanilla extract.
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