This traditional Danish pastry is filled with an irresistible almond filling, topped almonds and drizzled with a sweet, brown butter icing. A real crowd pleaser!
1 hour, 5 minutes
Brown Butter Icing
To bake an almond kringle, sprinkle yeast over warm water and stir to dissolve. Let stand 5 to 10 minutes or until foamy. Combine flour, granulated sugar, and salt in large bowl and stir until blended. Cut in butter until mixture resembles coarse crumbs. Beat eggs and milk until blended. Add to dry ingredients with yeast mixture and stir just until all particles are moistened. (Dough will be sticky) Cover bowl with plastic wrap and overwrap with aluminum foil. Refrigerate 4 hours or overnight. (dough will rise very slightly)Grease two baking sheets and set aside.Remove dough from refrigerator and divide in half. Sprinkle 1 piece of dough with flour and knead gently 10 to 12 strokes on lightly floured surface. Roll out to 18 x 12-inch rectangle. Spread half of almond filling in 3-inch strip lengthwise down center of dough. Fold 1 long side of dough over filling and fold other side over. Pinch edge and ends to seal.Place, seam side down, on prepared baking sheet and curve to make horseshoe shape. Repeat with remaining dough and almond filling. Cover with towels and set aside in warm, draft-free place to rise until light, about 30 minutes.Preheat oven to 375° F.Bake 20 to 25 minutes or until golden brown. Remove from baking sheets and cool on wire racks.To make icing, place butter in medium-size saucepan and cook over medium heat until nut brown in color. Remove from heat and beat in confectioners sugar and cream gradually until blended and smooth. Stir in almond extract. Frost warm Kringles with toasted sliced almonds and cherries, if desired.Variation: Dust Kringles with confectioners sugar instead of using icing.