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1
MAKE THE DOUGH.
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2
In a medium bowl, dissolve the yeast in the warm water.
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3
Let stand for 5 minutes.
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4
Add the milk, cardamom, sugar, egg yolks, and whipping cream and blend well; set aside.
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5
In a large bowl, or in the work bowl of a food processor with the steel blade in place, combine the flour and salt.
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6
Cut in the butter until the pieces are the size of kidney beans.
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7
If using a food processor, turn into a large bowl.
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8
Add the yeast mixture, mixing only until the dry ingredients are moistened.
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9
Cover with plastic wrap and refrigerate for 12 to 24 hours.
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10
Meanwhile, prepare the filling of your choice.
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11
TO MAKE THE NUT FILLING, in a bowl with an electric mixer or a food processor break the almond paste into pieces and blend with the chopped nuts, confectioners sugar, egg white, and almond extract until well mixed.
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12
TO MAKE THE CRANBERRY FILLING, combine the cranberries, orange juice and zest, apple, raisins, sugar, cinnamon, and nutmeg in a 2 quart saucepan.
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13
Cook over medium heat, stirring occasionally, until the mixture is thick, about 20 minutes.
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14
Remove from the heat and cool to room temperature.
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15
TO MAKE THE APRICOT-APPLE FILLING, combine the apricots, orange juice and zest, apple, and sugar in a 2-quart saucepan.
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16
Cook over medium heat, stirring often, until the fruits are soft and the mixture is thick about 10 minutes.
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17
Remove from the heat and cool to room temperature.
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18
Remove the dough from the refrigerator, turn out onto a lightly floured surface, and dust the dough lightly with flour.
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19
Using a rolling pin, pound the dough until smooth and about 1/2 inch thick.
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20
Roll out to make a 24-inch square.
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21
Fold the dough into thirds to make a long and narrow strip.
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22
With the rolling pin, roll again until about 1/4 inch thick and about 36 inches long and 8 inches wide.
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23
Spread the filling of your choice in a 3-inch strip down the length of the dough.
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24
Overlap the edges of the dough to enclose the filling; pinch the ends to seal.
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25
Brush with the egg white to seal the ends and the seam.
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26
Brush the entire roll with egg white and coat generously with sugar and nuts on all sides.
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27
Lightly grease and flour a baking sheet or cover with parchment paper.
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28
TO MAKE THE KRINGLE SHAPE, place the roll on the baking sheet in the shape of a large pretzel.
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29
To do this, place the baking sheet horizontally in front of you.
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30
Lift the filled roll from both ends firmly and center the middle of the roll onto the baking sheet as if you were forming a circle.
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31
Pull the ends of the roll so that they make a cross above the roll, then pull the ends down and tuck the ends under the top part of the roll so that the ends stick out from under the roll.
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32
FOR THE HORSESHOE SHAPES, cut the filled strip crosswise at the center point to make two strips.
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33
Place on 2 prepared baking sheets and form each strip into a horseshoe.
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34
Seal the ends of each horseshoe.
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35
Brush with the egg white and sprinkle with the sugar and nuts.
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36
Cover and let rise in a warm place for 45 minutes.
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37
It will not double.
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38
Preheat the oven to 375F.
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39
Brush the kringle again with the egg white and bake for 25 to 30 minutes or until golden.
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40
Cool on a wire rack.
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41
Makes one 15-inch-diameter pretzel or two 12-inch horseshoes.
