Pecan Kringle – Juthour

Ingredients

• 1 ½ cups Unbleached White All-Purpose Flour (270 g)
• ¼ tsp Fine Sea Salt
• 6 oz cold Unsalted Butter, cut into ½-inch pieces (168 g)
• ½ cup Greek Yogurt (118 ml)
• 1 cup Toasted Pecans (100 g)
• ⅔ cup Light Brown Sugar (140 g)
• 4 Tbsp Butter (softened (59 g)
• ¼ tsp Ground Cinnamon
• 1 Egg White (save the yolk for the egg wash)
• 1 ½ Tbsp Unbleached White All-Purpose Flour (19 g)
• ¾ cup Powdered Sugar, packed (95 g)
• ⅛ tsp Vanilla Extract
• 1 Tbsp + ½ tsp Water (17.5 ml)
• Chopped toasted Pecans, for garnish