2 pkg. Active dry yeast
1/4 cup warm water (105 to 115)
1/4 cup undiluted evaporated milk, at room temperature
1/4 cup sugar
3 lg. egg yolks (reserve whites)
1 cup whipping cream Or heavy cream
3-1/2 cups all purpose flour
1 tsp. salt
3/4 cup butter, chilled and cut into pieces
In a medium bowl, dissolve the yeast in warm water. Let stand for 5 minutes. Add the evaporated milk, sugar, egg yolks. and whipping cream, blend well. Set aside.
In a large bowl, or in the work bowl of a food processor with the steel blad
in place, combine the flour and salt. Cut ion the butter until like meal. If using a food processor, turn into large bow.
Add yeast mixture, mixing until the dry ingredients are oistened. Cover
with plactic wrap, refrogerate 12 to 24 hours. Meanwhile prepare filling.
1 6 oz package dried apricots, chopped
1 small apple, peeled and chopped
2 1/2 cups chopped raw sweet potatoe
1 cup fresh squeezed orange juice
1Tablespoon orange zest or zest of one orange
1 3/4 cup sugar
1/2 cup apricot nectar or water from soaked apricots
Chop apricots, place in a sauce pan, cover with water, bring to boil, remove
from heat. Cover, set aside 5 minutes.
Drain apricots, combine in sauce pan with apple, sweet potatoe, orange juice, Zest, sugar, apricot nectar or water. Bring ingredients to boil, reduce heat to simmer.
cook about 10 to 15 minutes or until fruit is tender and thickened. Set
aside to cool. If fruit requires more liquid qhile cooking add more water drained from apricots.
Egg Whites lightly beaten ( brush on dough)
Grandulated sugar for sprinkling about 1/4 cup
Chopped walnuts about 1 cup
Remove dough from refrigerator, divide in half.
Place Half of dough on floured surface and dust dough lightly with flour. Using
a rolling pin, pound the dough until smooth and about 1/2 inch thick. Roll out
to make a 24 inch square. Fold dough into thirds to make a long an narrow strip. With the rolling pin, roll again until about 1/4 inch thick and about 36 inches long
and 8 inches wide. Spread 1/2 of filling in a 3 inch strip down the lenght of
the dough. Overlap the edges of the dough to enclose the filling: pinch the ends
to seal. Brush with egg white to seal the ends and the seam. Shape into a circle or horseshoe shape on baking sheet, lightly sprayed with pam or covered with parchment
paper. Brush entire roll with egg white. Coat generously with SUGAR and CHOPPED
To make the kringle shape, lift the filled roll from both ends firmly and center
the middle of theroll onto the baking sheet as if you were forming a circle. Pull
the ends of the roll so that they come together and seal topgether to form the circle.
Pat flat. coat with sugar and nuts.
Allow to rise 45 minutes. Brush
with egg white again. Bake 375 degree oven 25 to 35 minutes. Crust will be crisp and brown. Cool. Glaze with 1 cup powdered sugar and enough milk Or apricot nectar or orange jucice to make a thin glaze.
REPEAT PREPARE DOUGH for other half of dough, fill, rise, bake and glaze.