Cream Cheese Kringle | America's Test Kitchen

Name: Cream Cheese Kringle | America's Test Kitchen
Ingredients: 8 ounces (227 grams) cream cheese , softened; 1/4 cup (1¾ ounces/50 grams) granulated sugar; 1/2 teaspoon lemon zest; 4 cups (20 ounces/567 grams) all-purpose flour; 2 tablespoons confectioners' sugar; 2 1/4 teaspoons instant or rapid-rise yeast; 3/4 teaspoon salt; 16 tablespoons (2 sticks) unsalted butter , cut into 1/2-inch pieces and chilled; 4 tablespoons vegetable shortening , chilled, cut into 1/2-inch pieces; 2 cups sour cream; 1 large egg , lightly beaten; 1 cup (4 ounces/113 grams) confectioners' sugar; 2 tablespoons whole or low-fat milk; 1/2 teaspoon vanilla extract

www.americastestkitchen.com

This Wisconsin favorite rivals the best Danish you've ever had. Given its three-day prep time, it better. We set out to cut down the cooking time without sacrificing flavor.

Keywords

Midwest
Desserts or Baked Goods
Cookies

View Original

Share this recipe:

Ingredients

8 ounces (227 grams) cream cheese , softened
1/4 cup (1¾ ounces/50 grams) granulated sugar
1/2 teaspoon lemon zest
4 cups (20 ounces/567 grams) all-purpose flour
2 tablespoons confectioners' sugar
2 1/4 teaspoons instant or rapid-rise yeast
3/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter , cut into 1/2-inch pieces and chilled
4 tablespoons vegetable shortening , chilled, cut into 1/2-inch pieces
2 cups sour cream
1 large egg , lightly beaten
1 cup (4 ounces/113 grams) confectioners' sugar
2 tablespoons whole or low-fat milk
1/2 teaspoon vanilla extract