Cream Cheese Kringle
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
- Desserts or Baked Goods
- Midwest
- Cookies
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Cooking tools:
- Food processor
- Rolling pin
- Pastry brush
- Cooling rack
- Baking sheet
- Parchment paper
- Plastic wrap
- Oven
- Refrigerator
- Freezer
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spoon
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
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