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1
Make the Dough In a small saucepan, warm the milk over moderately low heat to 110.
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2
Pour into a large bowl and stir in the yeast and 1 tablespoon of the sugar.
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3
Let stand until foamy, 10 minutes.
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4
Whisk in the sour cream, egg, vanilla, salt and the remaining 1 tablespoon of sugar.
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5
Add all but 2 tablespoons of the flour and stir until a shaggy dough forms.
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6
Make the Dough Coat a large bowl with nonstick cooking spray.
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7
Scrape the dough out onto a lightly floured surface and knead until very smooth, 6 minutes.
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8
Form into a ball and transfer to the bowl.
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9
Cover tightly with plastic wrap and let stand in a warm place until doubled in bulk, 1 1/2 hours.
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10
Make the Dough In a bowl, blend the butter with the remaining 2 tablespoons of flour until smooth.
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11
Scrape the butter onto a large sheet of plastic wrap, shape it into a 6-inch square and wrap well.
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12
Refrigerate until barely firm, about 15 minutes.
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13
Make the Dough On a lightly floured surface, roll out the dough to a 10-by-16-inch rectangle.
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14
Set the butter square in the center of the dough.
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15
Fold the short sides of the dough over the butter to enclose it; pinch the open ends of the packet to seal.
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16
Rotate the packet so that one pinched end is facing you.
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17
Roll out the dough to a 15-by-8-inch rectangle.
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18
(The butter should be pliable; chill the dough for 10 minutes if the butter is too soft.)
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19
Fold one-third of the dough into the center and the other third on top, like you would fold a letter.
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20
Turn the dough 90.
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21
Roll out the dough again to a 15-by-8-inch rectangle and fold like a letter again.
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22
(This is 2 turns.)
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23
Wrap in plastic and refrigerate for 1 hour.
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24
Repeat the rolling, folding and chilling 2 more times for a total of 6 turns.
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25
Meanwhile, Make the Filling Preheat the oven to 350.
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26
On a rimmed baking sheet, toast the nuts for 12 minutes, until golden.
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27
Let cool, then finely chop.
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28
In a bowl, mix the nuts with the flour and brown sugar.
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29
Mix in the maple syrup, 1 stick of butter, vanilla and salt.
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30
Cover and refrigerate for 10 minutes.
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31
Leave the oven on.
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32
Meanwhile, Make the Filling On a lightly floured surface, roll out the dough to a 30-by-8-inch rectangle.
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33
Spread the filling down the length of the rectangle, leaving a 2-inch border of dough on each side.
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34
Fold one long side over the filling, then fold the other long side on top, overlapping by 1/2 inch; pinch to seal.
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35
Slide the dough onto a large sheet of parchment paper and roll it over so its seam side down.
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36
Shape the dough into a ring: Moisten the inside of one end with water and place the other end inside, pinching to seal.
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37
Slide the parchment and kringle onto a rimmed baking sheet.
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38
Refrigerate until chilled, 30 minutes.
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39
Meanwhile, Make the Filling Brush the kringle all over with melted butter and sprinkle with turbinado sugar.
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40
Bake the kringle in the center of the oven for about 50 minutes, until puffed and golden; some of the filling may seep out.
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41
Let the kringle cool for 30 minutes.
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42
Make the Glaze In a medium bowl, whisk all of the ingredients together until smooth.
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43
Drizzle the glaze over the kringle and let stand for 15 minutes before cutting into wedges and serving.
