Note: For those who have made cream puffs, you’ll notice
that the filling is a cream puff dough spread over the base.
King Arthur’s website also offers a gluten-free version
of their Butter-Pecan Kringle + a “turtle” version (chocolate butter-pecan).
I opted for the flour-based version and this is how I
made it . . .
DOUGH BASE:
1/2 cup (8 tablespoons) unsalted butter, cut into pats
1 cup all-purpose flour
1/2 teaspoon salt (1/4 teaspoon if you use salted
butter)
1/4 cup cold water
BATTER:
1 cup water
1/2 cup (8 tablespoons) unsalted butter
1/2 teaspoon salt (1/4 teaspoon if you use salted
butter)
1 cup all-purpose flour
3 large eggs, at room temperature
1/2 teaspoon butter flavor, optional
TOPPING:
1 ½ to 2 cups pecan halves
1/2 cup+ caramel sauce, homemade (or purchased or melt caramel
candies
ICING:
1 cup powdered sugar
2 tablespoons heavy cream, half and half, or milk, enough
to make a thick but pourable glaze
1/8 teaspoon butter flavor, optional
DOUGH BASE: Combine the butter, flour, and salt,
mixing until crumbly.
Add the water, and stir to
make a soft, sticky dough.
SHAPE THE DOUGH: Line a pizza pan with parchment paper (cut to size) and
spray it with pan release.
Next, wet your hands, pick up the dough, and shape it
into a 10″ ring on the pizza pan. This will be messy going — the dough is VERY
sticky — but just keep wetting your fingers and pushing it into a ring. Tip:
It helps to first divide the dough into four pieces, then roll each into a 9″
log. Connect the logs to form an oval ring.
Once you’ve made the ring,
flatten the dough so it’s about 1 1/2″ wide.
MAKE THE BATTER: Place the water, butter, and salt
in a saucepan, and heat over medium heat until the butter is melted and the
mixture is boiling.
Immediately add the flour, stirring with a spatula until
the mixture is cohesive and starts to form a ball.
Transfer the batter to a mixing bowl. Beat in the eggs
one at a time, making sure each is fully incorporated before adding the next.
Add the flavor at the end, if you’re using it.
SPREAD THE BATTER:
Spread the
batter along the ring, covering it completely. Smooth the batter with a
spatula.
BAKE THE KRINGLE: Bake the kringle in a preheated
350° oven for about 50 to 60 minutes or until it is a rich, golden brown.
When the kringle is done, remove it from the oven, and
allow it to cool completely on the pan. When cool, slide the kringle onto a serving plate.
TOASTING THE PECANS: While the kringle is baking,
toast pecan halves for the topping—spread them on a baking sheet and toast (in
the same oven as the kringle) for 8 to 10 minutes or so, or until they’re
starting to turn golden brown and smell nutty.
CARAMEL SAUCE DRIZZLE: If too thick, place the
caramel sauce in a microwave-safe container and heat. Drizzle caramel sauce
over the cooled kringle.
ADDING THE PECANS: Arrange the toasted pecans atop
the caramel, pressing them in gently. Hint: a sprinkle of fine salt over the
pecans and caramel at this point is a tasty touch.
Allow the kringle to rest, uncovered, until the caramel
has set.
DRIZZLE WITH
ICING:
Stir together the ingredients for the icing.
Drizzle it over the kringle.
Recipe without photos . . .
DOUGH BASE:
1/2 cup (8 tablespoons) unsalted butter, cut into pats
1 cup all-purpose flour
1/2 teaspoon salt (1/4 teaspoon if you use salted butter)
1/4 cup cold water
BATTER:
1 cup water
1/2 cup (8 tablespoons) unsalted butter
1/2 teaspoon salt (1/4 teaspoon if you use salted butter)
1 cup all-purpose flour
3 large eggs, at room temperature
1/2 teaspoon butter flavor, optional
TOPPING:
1 ½ to 2 cups pecan halves
1/2 cup+ caramel sauce, homemade (or purchased or melt caramel candies
ICING:
1 cup powdered sugar
2 tablespoons heavy cream, half and half, or milk, enough to make a thick but pourable glaze
1/8 teaspoon butter flavor, optional
DOUGH BASE: Combine the butter, flour, and salt, mixing until crumbly.
Add the water, and stir to make a soft, sticky dough.
SHAPE THE DOUGH: Line a pizza pan with parchment paper (cut to size) and spray it with pan release.
Next, wet your hands, pick up the dough, and shape it into a 10″ ring on the pizza pan. This will be messy going — the dough is VERY sticky — but just keep wetting your fingers and pushing it into a ring. Tip: It helps to first divide the dough into four pieces, then roll each into a 9″ log. Connect the logs to form an oval ring.
Once you’ve made the ring, flatten the dough so it’s about 1 1/2″ wide.
MAKE THE BATTER: Place the water, butter, and salt in a saucepan, and heat over medium heat until the butter is melted and the mixture is boiling.
Immediately add the flour, stirring with a spatula until the mixture is cohesive and starts to form a ball.
Transfer the batter to a mixing bowl. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
Add the flavor at the end, if you’re using it.
SPREAD THE BATTER:
Spread the batter along the ring, covering it completely. Smooth the batter with a spatula.
BAKE THE KRINGLE: Bake the kringle in a preheated 350° oven for about 50 to 60 minutes or until it is a rich, golden brown.
When the kringle is done, remove it from the oven, and allow it to cool completely on the pan.
TOASTING THE PECANS: While the kringle is baking, toast pecan halves for the topping—spread them on a baking sheet and toast (in the same oven as the kringle) for 8 to 10 minutes or so, or until they’re starting to turn golden brown and smell nutty.
CARAMEL SAUCE DRIZZLE: If too thick, place the caramel sauce in a microwave-safe container and heat. Drizzle caramel sauce over the cooled kringle.
ADDING THE PECANS: Arrange the toasted pecans atop the caramel, pressing them in gently. Hint: a sprinkle of fine salt over the pecans and caramel at this point is a tasty touch.
Allow the kringle to rest, uncovered, until the caramel has set.
DRIZZLE WITH ICING:
Stir together the ingredients for the icing.
Drizzle it over the kringle.
