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Step 3: Knead and shape. Lauren Habermehl. Working quickly, use your hands to gently knead the mixture until it comes together to form a smooth, yet crumbly, dough. Shape into a rectangle and then wrap tightly with plastic wrap. Chill the dough in the refrigerator for at least 4 hours and up to 2 days.

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Place the bag on a baking sheet and place the flattened butter in the freezer as you prepare the dough. -In a small bowl, warm the water and milk in a microwave to lukewarm, not hot. -Dissolve the yeast in the water/milk mixture and add a pinch of sugar. Allow the mixture to sit and get foamy (about 5 minutes).

Freeze Dried Strawberry Slices Raw Natural Premium Freeze Dried Fruit

1. Make the pastry: Cut butter into sifted flour. Stir in sour cream, then cover the dough and chill it overnight. 2. Make the filling: Mix softened butter, brown sugar, and some of the walnuts in a bowl. Set aside. 3. Assemble the kringle: Assemble, fill, and braid the kringle according to the detailed instructions in the recipe. 4.

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Kringle is a shelf stable bakery item, and its food safety will not be impacted by temperature. If you will not eat it right away we recommend you freeze it to keep it fresh - never refrigerate. Connect With Us! Facebook Pinterest Instagram. Post, Tag, & Win!

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Freeze in the double wax bag that they come in. Just take out of the freezer and thaw to eat at room temperature or it can be enjoyed warmed up in the oven. Serving Instructions. Conventional Oven: Warm at 350° F for five minutes. Microwave: 10 seconds or serve at room temperature.

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Add flour, sugar, yeast, salt, butter, and shortening to empty food processor and pulse until mixture resembles coarse meal. Transfer to bowl and stir in sour cream until dough forms. Turn dough out onto lightly floured surface and divide in half. Pat each half into 7- by 3-inch rectangle and wrap in plastic.

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If a warm Kringle is desired, place in a 350 degree oven for 3 1/2 minutes. Kringle can also be warmed in a microwave. When ready to serve, cut Kringle into 1 or 2 inch slices. Then watch for approving looks and gestures. For storage, Kringle freezes well. To thaw, let stand for 6 hours at room temperature or 12 hours in a refrigerator.

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If you are good at hiding things, then kringles can last anywhere between 1 week to 6 months depending on how you store them: At room temperature, kringles will last for 1 week. Kringles in the refrigerator can last up to 10 days. If kept in the freezer, kringles will last for 6 months.

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You'll need to select the right Kringle, prepare it carefully for freezing, wrap it properly, and know the dos and don'ts of thawing and reheating to ensure it retains its bakery-fresh taste. In the following sections, you'll uncover the secrets to locking in that cozy, homely essence of your Kringle for those moments when a sweet craving.

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Cream the sugar. In a large bowl, cream together 1 ⅓ cups of sugar, 2 tablespoons of shortening, and 1 large egg yolk until light and fluffy. Set aside. Make the dough. In the bowl with the cream mixture, stir in 1 teaspoon of vanilla extract, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ¼ teaspoon of salt.

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Freezing kringle is a simple process. In this way, you can enjoy the taste of kringle even days or weeks after baking it. Here are the steps on how to freeze Kringle properly: Step 1: Wrap the kringle tightly. Step 2: Place in a freezer-safe container. Step 3: Label and date. Step 4: Freeze.

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Kringle can be left out on counter for 3-4 days. If you are not going to consume within that period, place in freezer in plastic packaging. Freeze for up to 6 months. To warm: Heat oven to 350° and put Kringle (unfrozen) in for 3 minutes.

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Freeze your kringle for up to 3 months by wrapping in plastic wrap then wrapping in a double layer of foil. Or freeze slices of danish in a large ziploc freezer bag. Store baked kringle at room temperature for up to 5 days. Fillings: fill with almond paste or homemade lemon curd. Canned pie fillings (cherry and apple) are delicious to.

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Kringle is best served within a day or two of baking. Store the kringle in an airtight container or covered in plastic wrap at room temperature for up to 5 days. Wrap well in plastic wrap, then foil to freeze for up to 3 months. Thaw on the counter still wrapped and add the icing after it defrosts.

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Allow the Kringle to Cool: Before freezing, allow the kringle to cool completely to room temperature. This helps prevent condensation and ice crystals from forming inside the packaging. Wrap the Kringle: If the kringle is whole, wrap it tightly in plastic wrap. Ensure that the plastic wrap covers the entire kringle to seal out air and moisture.

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Make, Chill, and Roll the Dough. Cut margarine and flour together with knives, food processor, etc. Add sour cream. Chill at least 5 hours or overnight. After chilling, divide the dough into three sections (for 3 Kringles) and roll each into a rectangle of about 22" x 9".