| Welcome Home My Florida |
| Offering Great Ideas! |
| Yummy! More of King Arthur Flour's great recipes to help spur you on to create something new for the family! This is such a great company... Did you know they're employee owned? You find King Arthur in just about every grocery market in America and in combination with their site, you simply just can't go wrong. Make a recipe we bring here to Welcome Home My Florida and tell us about it. Share the fun! |
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| JUNE 2008 |
Junselle's Turkish
Gold
Cabbage Salad
1/2 head green
cabbage,
1/2 head red cabbage,
1/2 tsp cumin,
1 small carrot (peeled
and diced),
1 fresh apple (peeled
and finely diced),
1/2 cup JTG.
Bring pot of water to a
boil. Fill a bowl with ice
water. Add cut green
cabbage to boiling
water and blanch for
about 1 minute, then
transfer cabbage to ice
water, drain and set
aside in a bowl. Do the
same with the red
cabbage and add to
bowl with green
cabbage. Sprinkle
cumin seeds on
cabbage, add diced
carrots and apples and
JTG. Mix thoroughly.
Use your favorite
dressing.
Gold
Cabbage Salad
1/2 head green
cabbage,
1/2 head red cabbage,
1/2 tsp cumin,
1 small carrot (peeled
and diced),
1 fresh apple (peeled
and finely diced),
1/2 cup JTG.
Bring pot of water to a
boil. Fill a bowl with ice
water. Add cut green
cabbage to boiling
water and blanch for
about 1 minute, then
transfer cabbage to ice
water, drain and set
aside in a bowl. Do the
same with the red
cabbage and add to
bowl with green
cabbage. Sprinkle
cumin seeds on
cabbage, add diced
carrots and apples and
JTG. Mix thoroughly.
Use your favorite
dressing.
Cream Puffs
printable version
Whatever's happened to the venerable cream puff? It used to hold a place of honor in
every good pastry baker's repertoire, but it seems it's fallen out of favor. Well, 325,000
cream puffs were sold last year at the Wisconsin State Fair -- could this signal a
comeback?
Puffs
1 bag Choux Express OR 1 prepared recipe pate a choux
1 bag mousse mix
1 pint heavy or whipping cream
Chocolate Glaze
1/3 cup golden syrup OR light corn syrup
1 cup sugar
1/3 cup water
8 ounces (1 1/2 cups) bittersweet or semi-sweet chocolate, chopped
1 teaspoon vanilla
Puffs: Following the directions on the package, or the directions in your recipe, prepare 18 to 24 pate a choux shells. Cool them
completely.
Make the flavored mousse of your choice (raspberry, chocolate, or unflavored, which you can flavor as you like). Split the shells
crosswise, fill the bottom half of each shell with mousse, cover, and refrigerate.
Glaze: Place the syrup, sugar, and water in a medium-sized saucepan and cook, stirring over low heat, until the sugar dissolves. Bring
the mixture to a full rolling boil, then remove it from the heat and stir in the chocolate and vanilla. Set it aside for several minutes, to
allow the chocolate to melt, then stir until smooth.
Dip the top of each shell in the chocolate glaze. If the glaze becomes too stiff, re-heat it briefly over low heat. Refrigerate any leftover
glaze and use it as sauce for ice cream.
Cream puffs may be kept for several hours, refrigerated, before serving. The shells may be made in advance and kept in airtight
containers, for about 2 days; or frozen for a month. If they seem soggy, crisp them briefly (5 minutes or so) in a 350°F oven. Yield: 18 to
24 cream puffs.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
printable version
Whatever's happened to the venerable cream puff? It used to hold a place of honor in
every good pastry baker's repertoire, but it seems it's fallen out of favor. Well, 325,000
cream puffs were sold last year at the Wisconsin State Fair -- could this signal a
comeback?
Puffs
1 bag Choux Express OR 1 prepared recipe pate a choux
1 bag mousse mix
1 pint heavy or whipping cream
Chocolate Glaze
1/3 cup golden syrup OR light corn syrup
1 cup sugar
1/3 cup water
8 ounces (1 1/2 cups) bittersweet or semi-sweet chocolate, chopped
1 teaspoon vanilla
Puffs: Following the directions on the package, or the directions in your recipe, prepare 18 to 24 pate a choux shells. Cool them
completely.
Make the flavored mousse of your choice (raspberry, chocolate, or unflavored, which you can flavor as you like). Split the shells
crosswise, fill the bottom half of each shell with mousse, cover, and refrigerate.
Glaze: Place the syrup, sugar, and water in a medium-sized saucepan and cook, stirring over low heat, until the sugar dissolves. Bring
the mixture to a full rolling boil, then remove it from the heat and stir in the chocolate and vanilla. Set it aside for several minutes, to
allow the chocolate to melt, then stir until smooth.
Dip the top of each shell in the chocolate glaze. If the glaze becomes too stiff, re-heat it briefly over low heat. Refrigerate any leftover
glaze and use it as sauce for ice cream.
Cream puffs may be kept for several hours, refrigerated, before serving. The shells may be made in advance and kept in airtight
containers, for about 2 days; or frozen for a month. If they seem soggy, crisp them briefly (5 minutes or so) in a 350°F oven. Yield: 18 to
24 cream puffs.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
| Another great recipe idea straight from Junselle's Turkish Gold Kitchen to yours! She's starting a recipe club and if you'd like to be included just EMAIL HERE! |
High-Fiber Cinnamon Swirl Bread
printable version
This soft white loaf features a lovely spiral of
cinnamon-sugar inside. And, surprise: the Hi-
maize Natural Fiber gives it a healthy helping of
4g dietary fiber per slice—more than a typical
slice of supermarket whole-grain bread. Now
THAT’S a tasty way to add fiber to your family’s
diet! Step-by-step photos illustrating how to
make this bread are available at Bakers’ Banter,
our King Arthur blog.
printable version
This soft white loaf features a lovely spiral of
cinnamon-sugar inside. And, surprise: the Hi-
maize Natural Fiber gives it a healthy helping of
4g dietary fiber per slice—more than a typical
slice of supermarket whole-grain bread. Now
THAT’S a tasty way to add fiber to your family’s
diet! Step-by-step photos illustrating how to
make this bread are available at Bakers’ Banter,
our King Arthur blog.
Dough
2 teaspoons instant yeast or active dry yeast
1 cup (8 ounces) lukewarm water
1/3 cup (2 5/8 ounces) unsalted butter, softened or melted
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (4 3/4 ounces) Hi-Maize
1 1/4 teaspoons salt
¼ cup (1 ounce) Baker’s Special Dry Milk or ¼ cup (5/8 ounce) nonfat dry milk
3 tablespoons (1 ¼ ounces) sugar
Filling
1/4 cup (1 3/4 ounces) granulated sugar
1 1/2 teaspoons ground cinnamon
2 teaspoons King Arthur Unbleached All-Purpose Flour
1 large egg beaten with 1 tablespoon water, to brush on dough
1) If you’re using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm
water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled
and expanded. If you’re using instant yeast, you can skip this step.
2) Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead
everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a
smooth dough. Adjust the dough's consistency with additional flour or water as needed; but remember,
the more flour you add while you're kneading, the heavier and drier your final loaf will be. If you’re
kneading in a stand mixer, it should take about 5 minutes at second speed, and the dough should
almost clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by
hand), it should beco0me soft, smooth, and elastic.
3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room
temperature, for 1 to 2 hours, or until it's nearly doubled in bulk. Rising may take longer, especially if
you’ve kneaded by hand. Give it enough time to become quite puffy.
4) While the dough is rising, make the filling by whisking together the sugar, cinnamon, and flour.
5) Gently deflate the dough, and transfer it to a lightly greased work surface. Gently stretch and pat it into
a 6" x 20" rectangle.
6) Brush the dough with the egg/water mixture; you won’t use all of it, but save what’s left. Sprinkle the
dough evenly with the filling, leaving one short end bare.
7) Starting with the short (6") end covered with filling, roll the dough into a log. Pinch the ends to seal,
and pinch the long seam closed.
8) Transfer the log, seam-side down, to a lightly greased 8 ½" x 4 ½" loaf pan. Tent the pan loosely with
lightly greased plastic wrap.
9) Allow the bread to rise till it's crested about 1" over the rim of the pan, about 1 hour. Again, it may rise
more slowly for you; let it rise till it’s 1" over the rim of the pan, even if that takes longer than an hour.
While the dough is rising, preheat the oven to 350°F.
10) Brush the top of the bread very lightly with some of the reserved egg/water mixture, and sprinkle
with additional cinnamon-sugar. Bake the bread for about 40 minutes, tenting it lightly with aluminum
foil after the first 20 minutes. The bread’s crust will be golden brown, and the interior of the finished loaf
should measure 190°F on an instant-read thermometer.
11) Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table
knife. Turn it out of the pan onto a rack. Allow the bread to cool completely before slicing.
Yield: 1 loaf.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
2 teaspoons instant yeast or active dry yeast
1 cup (8 ounces) lukewarm water
1/3 cup (2 5/8 ounces) unsalted butter, softened or melted
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (4 3/4 ounces) Hi-Maize
1 1/4 teaspoons salt
¼ cup (1 ounce) Baker’s Special Dry Milk or ¼ cup (5/8 ounce) nonfat dry milk
3 tablespoons (1 ¼ ounces) sugar
Filling
1/4 cup (1 3/4 ounces) granulated sugar
1 1/2 teaspoons ground cinnamon
2 teaspoons King Arthur Unbleached All-Purpose Flour
1 large egg beaten with 1 tablespoon water, to brush on dough
1) If you’re using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm
water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled
and expanded. If you’re using instant yeast, you can skip this step.
2) Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead
everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a
smooth dough. Adjust the dough's consistency with additional flour or water as needed; but remember,
the more flour you add while you're kneading, the heavier and drier your final loaf will be. If you’re
kneading in a stand mixer, it should take about 5 minutes at second speed, and the dough should
almost clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by
hand), it should beco0me soft, smooth, and elastic.
3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room
temperature, for 1 to 2 hours, or until it's nearly doubled in bulk. Rising may take longer, especially if
you’ve kneaded by hand. Give it enough time to become quite puffy.
4) While the dough is rising, make the filling by whisking together the sugar, cinnamon, and flour.
5) Gently deflate the dough, and transfer it to a lightly greased work surface. Gently stretch and pat it into
a 6" x 20" rectangle.
6) Brush the dough with the egg/water mixture; you won’t use all of it, but save what’s left. Sprinkle the
dough evenly with the filling, leaving one short end bare.
7) Starting with the short (6") end covered with filling, roll the dough into a log. Pinch the ends to seal,
and pinch the long seam closed.
8) Transfer the log, seam-side down, to a lightly greased 8 ½" x 4 ½" loaf pan. Tent the pan loosely with
lightly greased plastic wrap.
9) Allow the bread to rise till it's crested about 1" over the rim of the pan, about 1 hour. Again, it may rise
more slowly for you; let it rise till it’s 1" over the rim of the pan, even if that takes longer than an hour.
While the dough is rising, preheat the oven to 350°F.
10) Brush the top of the bread very lightly with some of the reserved egg/water mixture, and sprinkle
with additional cinnamon-sugar. Bake the bread for about 40 minutes, tenting it lightly with aluminum
foil after the first 20 minutes. The bread’s crust will be golden brown, and the interior of the finished loaf
should measure 190°F on an instant-read thermometer.
11) Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table
knife. Turn it out of the pan onto a rack. Allow the bread to cool completely before slicing.
Yield: 1 loaf.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
Almond Puff Loaf
printable version
The recipe for this buttery, flaky, tender confection has
been around for years and years but, like all fine
classics, its beauty never fades. Of all the recipes my
mom has passed along to me, this one remains a
favorite. Why? Because it's incredibly easy to make, yet
tastes and looks as though a professionally trained
pastry chef might have labored over it for hours. Hey, a
little subterfuge never hurts any bakers' reputation! P.S.
Step-by-step photos illustrating how to make this puff
loaf are available at Baker's Banter, our King Arthur
blog.
printable version
The recipe for this buttery, flaky, tender confection has
been around for years and years but, like all fine
classics, its beauty never fades. Of all the recipes my
mom has passed along to me, this one remains a
favorite. Why? Because it's incredibly easy to make, yet
tastes and looks as though a professionally trained
pastry chef might have labored over it for hours. Hey, a
little subterfuge never hurts any bakers' reputation! P.S.
Step-by-step photos illustrating how to make this puff
loaf are available at Baker's Banter, our King Arthur
blog.
FIRST LAYER
1/2 cup (4 ounces, 1 stick) butter*, cut into pats or 1/2-inch cubes
1 cup (4 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (2 ounces) water
*If you're using unsalted butter, add 1/4 teaspoon salt.
SECOND LAYER
1 cup (8 ounces) water
1/2 cup (4 ounces, 1 stick) butter*
1 cup (4 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10
minutes if they're cold from the fridge
1 teaspoon almond extract
*If you're using unsalted butter, add 1/4 teaspoon salt.
1/2 cup (4 ounces, 1 stick) butter*, cut into pats or 1/2-inch cubes
1 cup (4 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (2 ounces) water
*If you're using unsalted butter, add 1/4 teaspoon salt.
SECOND LAYER
1 cup (8 ounces) water
1/2 cup (4 ounces, 1 stick) butter*
1 cup (4 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10
minutes if they're cold from the fridge
1 teaspoon almond extract
*If you're using unsalted butter, add 1/4 teaspoon salt.
TOPPING
2/3 cup (7 ounces) jam or preserves
1/2 to 2/3 cup (2 to 2 1/2 ounces) slivered or sliced almonds, toasted in a
350°F oven for about 7 to 10 minutes, or until they're a light, golden brown
ICING
1/2 cup (2 ounces) confectioners' or glazing sugar
1 teaspoon vanilla
4 teaspoons milk or water (approximately)
FIRST LAYER: In a medium-sized mixing bowl, combine the butter, flour, and salt (if you're using it), working the
butter into the flour with a pastry blender or fork, your fingers, or a mixer. Mix until everything is crumbly, then stir in
the water. The dough will become cohesive, though not smooth.
Divide the dough in half; if you're using a scale, each half will weigh about 4 5/8 ounces. Wet your hands, and
shape each piece of this wet dough into a rough log. Grease a baking sheet or sheets that'll allow you to stretch
and pat the logs into 11 x 3-inch rectangles on the sheet, leaving at least 4 inches (but preferably 6 inches)
between them, and 2 inches on each side. These puff up in the oven (hence the name), and you need to leave
them room for expansion.
SECOND LAYER: In a medium-sized saucepan, bring the water and butter to a boil. Stir until the butter melts, then
add the flour (and salt, if you're using it) all at once. Stir the mixture with a spoon till it thickens, begins to steam,
and leaves the sides of the pan; this will happen very quickly. Transfer the dough to a mixing bowl, or the bowl of an
electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit.
Add the eggs one at a time, beating well after each addition; beat until the dough loses its "slimy" look, and each
egg is totally absorbed. Mix in the almond extract.
Divide the batter in half. Spread half the batter over one of the dough strips on the pan, covering it completely.
Repeat with the remaining batter and dough. With a spatula (or your wet fingers) spread the batter until it
completely covers the entire bottom layer of dough. Smooth it out as best you can
Bake the pastry in a preheated 350°F oven for 50 minutes to 1 hour, or until it's a deep golden brown. Remove it
from the oven, and transfer each pastry to a wire rack (a giant spatula works well here).
TOPPING: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites
are raspberry and apricot.) Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries
are probably starting to sink; don't worry, this is all part of the plan.
ICING: Stir together the sugar, vanilla, and enough milk or water to form a thick but "drizzlable" icing. Drizzle the
icing atop the pastries. Cut into squares or strips to serve. Yield: 16 to 20 servings.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
2/3 cup (7 ounces) jam or preserves
1/2 to 2/3 cup (2 to 2 1/2 ounces) slivered or sliced almonds, toasted in a
350°F oven for about 7 to 10 minutes, or until they're a light, golden brown
ICING
1/2 cup (2 ounces) confectioners' or glazing sugar
1 teaspoon vanilla
4 teaspoons milk or water (approximately)
FIRST LAYER: In a medium-sized mixing bowl, combine the butter, flour, and salt (if you're using it), working the
butter into the flour with a pastry blender or fork, your fingers, or a mixer. Mix until everything is crumbly, then stir in
the water. The dough will become cohesive, though not smooth.
Divide the dough in half; if you're using a scale, each half will weigh about 4 5/8 ounces. Wet your hands, and
shape each piece of this wet dough into a rough log. Grease a baking sheet or sheets that'll allow you to stretch
and pat the logs into 11 x 3-inch rectangles on the sheet, leaving at least 4 inches (but preferably 6 inches)
between them, and 2 inches on each side. These puff up in the oven (hence the name), and you need to leave
them room for expansion.
SECOND LAYER: In a medium-sized saucepan, bring the water and butter to a boil. Stir until the butter melts, then
add the flour (and salt, if you're using it) all at once. Stir the mixture with a spoon till it thickens, begins to steam,
and leaves the sides of the pan; this will happen very quickly. Transfer the dough to a mixing bowl, or the bowl of an
electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit.
Add the eggs one at a time, beating well after each addition; beat until the dough loses its "slimy" look, and each
egg is totally absorbed. Mix in the almond extract.
Divide the batter in half. Spread half the batter over one of the dough strips on the pan, covering it completely.
Repeat with the remaining batter and dough. With a spatula (or your wet fingers) spread the batter until it
completely covers the entire bottom layer of dough. Smooth it out as best you can
Bake the pastry in a preheated 350°F oven for 50 minutes to 1 hour, or until it's a deep golden brown. Remove it
from the oven, and transfer each pastry to a wire rack (a giant spatula works well here).
TOPPING: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites
are raspberry and apricot.) Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries
are probably starting to sink; don't worry, this is all part of the plan.
ICING: Stir together the sugar, vanilla, and enough milk or water to form a thick but "drizzlable" icing. Drizzle the
icing atop the pastries. Cut into squares or strips to serve. Yield: 16 to 20 servings.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
The Easiest Butter-Pecan Kringle Ever
printable version
Kringle looks like it should be REALLY hard to make. And it usually
is, which is why most folks buy their kringle from one of the Wisconsin
bakeries that specialize in this tender, layered, buttery Danish
Christmas pastry. But hold the phone! THIS version of kringle is
super-easy; trust me, a 10-year-old could make this. And while it's
not made in the traditional method, I believe you'll find it just as tender
and tasty.
Filling
1/2 cup (1 stick, 4 ounces) butter, unsalted preferred, cut into pats
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon salt (omit if you use salted butter)
1/4 cup (2 ounces) cold water
Pastry
1 cup (8 ounces) water
1/2 cup (1 stick, 4 ounces) butter, unsalted preferred
1/4 teaspoon salt (omit if you use salted butter)
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
3 large eggs, at room temperature
1/8 teaspoon extra-strong butter-rum flavor, optional
Topping
12 ounces caramel, cut from a block (about 1 1/4 cups); or about 3 dozen individual vanilla caramel candies, unwrapped
2 cups (7 1/2 ounces) diced pecans or pecan halves, toasted*
Glaze
1 cup (4 ounces) confectioners' sugar
1/4 to 1/3 cup (2 to 2 3/4 ounces) heavy cream or milk, enough to make a pourable glaze
pinch of salt
2 drops extra-strong butter-rum flavor, optional
*Spread pecans in a single layer in a 9 x 13-inch pan, and bake in a preheated 350°F oven for 9 to 13 minutes (the longer amount of
time if you take them right from the freezer), till they're lightly browned and smell toasty.
Preheat the oven to 350°F. Lightly grease (or line with parchment) a cookie sheet or sheet pan that's at least 18 x 13-inch.
To make the filling: Combine the butter, flour, and salt (if you're using it), mixing till crumbly. Add the water, and stir to make a soft,
sticky dough. Wet your hands, pick up the dough, and shape it into an oval ring on the sheet pan, making the ring about 12 x 8-inch.
This will be messy going, but just keep wetting your fingers and pushing it into a ring. Once you've made the ring, flatten the dough so
it's about 1 1/2-inch wide; basically, it'll look like an oval train or NASCAR track.
To make the pastry: Place the water, butter, and salt (if you're using it) in a saucepan, and heat over medium heat till the butter is
melted and the mixture is boiling. Transfer to a mixing bowl, and immediately add the flour. Beat until the mixture is cohesive. 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 pastry along the oval ring, covering it completely; you'll now have a much wider oval ring, though it won't be completely
closed in the center; it should still look like a ring.
Bake the kringle for 50 to 60 minutes, till it's a deep golden brown. Remove it from the oven, and allow it to cool completely on the pan.
To make the topping: First, have the pecans all ready beside the pan of kringle; you'll be sprinkling them atop the caramel as soon as
you pour it on.
Place the caramel in a microwave-safe spouted cup, if you have one; it's not necessary, but makes it easier to pour. Melt the caramel
till it's bubbly, remove it from the microwave, stir a few times to smooth out the bubbles, and immediately drizzle it over the kringle. If it
stiffens up, reheat briefly in the microwave. Sprinkle pecans atop the caramel, pressing them in gently. Allow the kringle to cool
completely.
To make the glaze: Stir together the confectioners' sugar, salt, flavor (if you're using it), and enough milk or cream to make a pourable
glaze. Drizzle it over the kringle.
To serve, cut the kringle in 2-inch slices. Yield: one large (12 x 16-inch) kringle, 20 servings.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
printable version
Kringle looks like it should be REALLY hard to make. And it usually
is, which is why most folks buy their kringle from one of the Wisconsin
bakeries that specialize in this tender, layered, buttery Danish
Christmas pastry. But hold the phone! THIS version of kringle is
super-easy; trust me, a 10-year-old could make this. And while it's
not made in the traditional method, I believe you'll find it just as tender
and tasty.
Filling
1/2 cup (1 stick, 4 ounces) butter, unsalted preferred, cut into pats
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon salt (omit if you use salted butter)
1/4 cup (2 ounces) cold water
Pastry
1 cup (8 ounces) water
1/2 cup (1 stick, 4 ounces) butter, unsalted preferred
1/4 teaspoon salt (omit if you use salted butter)
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
3 large eggs, at room temperature
1/8 teaspoon extra-strong butter-rum flavor, optional
Topping
12 ounces caramel, cut from a block (about 1 1/4 cups); or about 3 dozen individual vanilla caramel candies, unwrapped
2 cups (7 1/2 ounces) diced pecans or pecan halves, toasted*
Glaze
1 cup (4 ounces) confectioners' sugar
1/4 to 1/3 cup (2 to 2 3/4 ounces) heavy cream or milk, enough to make a pourable glaze
pinch of salt
2 drops extra-strong butter-rum flavor, optional
*Spread pecans in a single layer in a 9 x 13-inch pan, and bake in a preheated 350°F oven for 9 to 13 minutes (the longer amount of
time if you take them right from the freezer), till they're lightly browned and smell toasty.
Preheat the oven to 350°F. Lightly grease (or line with parchment) a cookie sheet or sheet pan that's at least 18 x 13-inch.
To make the filling: Combine the butter, flour, and salt (if you're using it), mixing till crumbly. Add the water, and stir to make a soft,
sticky dough. Wet your hands, pick up the dough, and shape it into an oval ring on the sheet pan, making the ring about 12 x 8-inch.
This will be messy going, but just keep wetting your fingers and pushing it into a ring. Once you've made the ring, flatten the dough so
it's about 1 1/2-inch wide; basically, it'll look like an oval train or NASCAR track.
To make the pastry: Place the water, butter, and salt (if you're using it) in a saucepan, and heat over medium heat till the butter is
melted and the mixture is boiling. Transfer to a mixing bowl, and immediately add the flour. Beat until the mixture is cohesive. 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 pastry along the oval ring, covering it completely; you'll now have a much wider oval ring, though it won't be completely
closed in the center; it should still look like a ring.
Bake the kringle for 50 to 60 minutes, till it's a deep golden brown. Remove it from the oven, and allow it to cool completely on the pan.
To make the topping: First, have the pecans all ready beside the pan of kringle; you'll be sprinkling them atop the caramel as soon as
you pour it on.
Place the caramel in a microwave-safe spouted cup, if you have one; it's not necessary, but makes it easier to pour. Melt the caramel
till it's bubbly, remove it from the microwave, stir a few times to smooth out the bubbles, and immediately drizzle it over the kringle. If it
stiffens up, reheat briefly in the microwave. Sprinkle pecans atop the caramel, pressing them in gently. Allow the kringle to cool
completely.
To make the glaze: Stir together the confectioners' sugar, salt, flavor (if you're using it), and enough milk or cream to make a pourable
glaze. Drizzle it over the kringle.
To serve, cut the kringle in 2-inch slices. Yield: one large (12 x 16-inch) kringle, 20 servings.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
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