Double Berry Kringle | America's Test Kitchen

Ingredients

• 1/2 cup raspberry preserves
• 1/4 cup finely chopped dried cranberries
• 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