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1
For the Dough: In a large measuring cup or medium bowl, sprinkle the yeast in the water to soften.
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2
Heat the cream to 100 degrees F and add it to the yeast along with the egg yolks and egg white.
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3
Whisk to combine.
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4
In a large bowl, combine the sugar, salt, cardamom, and flour.
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5
Using a pastry blender or 2 knives, cut the butter into the flour mixture until it is the size of tiny peas.
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6
This process also can be done easily in a food processor.
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7
Add the yeast mixture to the dry ingredients and stir just until combined.
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8
Do not mix too much because you do not want to soften the cold butter.
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9
You should see small flour-coated pieces of butter throughout the dough.
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10
Overnight rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil.
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11
Cover with a piece of plastic wrap and a tightly woven towel and refrigerate 12 hours or overnight.
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12
Shape: Turn the dough out onto a lightly oiled work surface and divide in half.
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13
Roll each half into a 24-inch square.
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14
Fold the dough in half from top to bottom, then fold the dough in half from side to side to make a 12-inch square.
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15
Cover with a towel and let rest 10 minutes.
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16
Working with 1 square of dough at a time, roll the dough into a 12 by 24-inch rectangle.
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17
Spread half of filling evenly over two-thirds of the dough, filling an area of 8 by 24 inches.
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18
Fold the portion of dough that has no filling onto the center third of filled dough, then fold the other third of dough to the center, forming a 4 by 24-inch rectangle.
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19
Place the dough seam side down on a parchment-lined or well-greased baking sheet.
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20
Bring the ends of the dough almost together (about 4 inches apart) to form a horseshoe.
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21
Repeat with the second piece of dough.
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22
If you cannot get both Kringles on a baking sheet, cover the second one and put it in the refrigerator until the first Kringle finishes baking; then bake.
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23
Second Rise: Cover the with a tightly woven towel and let rise for 1 hour.
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24
Preheat Oven: About 10 minutes before baking, preheat the oven to 375 degrees F.
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25
Final Preparation: For the topping, beat the egg white with a whisk or fork until frothy and brush over the loaves.
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26
Sprinkle with sliced almonds and then granulated sugar.
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27
Bake and Cool: Bake for 25 minutes until the internal temperature of the bread reached 190 degrees.
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28
Immediately remove the bread from the baking sheet and place on a rack to cool.
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29
In a medium bowl, stir the sugar, apples, pecans, butter, and cinnamon together until well mixed.
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30
Use to fill 2 loaves.
