Rye and Cream Cheese Kringle

Składniki

SPONGE:

½ cup (80 ml) milk, at room temperature

¼ cup (60 ml) water, at room temperature

1 tablespoon granulated sugar

2.25 teaspoons (7 g) active dry yeast

⅓ cup (40 g) dark, medium, or light rye flour

1 large egg

FINAL DOUGH:

2 teaspoons kosher salt

2 tablespoons granulated sugar

2 cups (240 g) white bread flour

½ cup (60 g) rye flour

4 tablespoons (60 g) unsalted butter, at room temperature

BUTTER BLOCK

6 ounces (180 g) unsalted butter, at room temperature

2 tablespoons white bread flour

CREAM CHEESE FILLING:

8 ounces (225 g) cream cheese, at room temperature

2 large egg yolks

⅓ cup (65 g) granulated sugar

Finely grated zest of 1 lemon (optional)

1 teaspoon pure vanilla extract

¼ teaspoon kosher salt

FILLING AND BAKING:

Egg wash: 1 large egg, beaten with a little splash of water

2 tablespoons turbinado sugar or granulated sugar

GLAZE:

2 cups (240g) powdered sugar, sifted

¼ cup (60 ml) heavy or whipping cream

Pinch of kosher salt

Wskazówki

MAKE THE SPONGE: Whisk together the milk, water, granulated sugar, and yeast. Whisk in the flour until smooth, then whisk in the egg. Cover and let sit in a warm place until bubbly and slightly risen; the sponge will have almost a Jell-O-like texture when you give the bowl a shake, about 1½ hours.

MAKE THE FINAL DOUGH: In a stand mixer fitted with the dough hook, combine the risen sponge, salt, granulated sugar, bread flour, rye flour, and butter. Knead on medium speed just until the dough is evenly mixed and the butter is incorporated, about 4 minutes.

Transfer the dough to an oiled bowl, cover, and let rise in a warm place until almost doubled in volume, about 1 hour. Punch down the dough by gently pressing on the dough to deflate it, wrap, and refrigerate overnight.

WHILE THE DOUGH IS RISING, MAKE THE BUTTER BLOCK: In a stand mixer fitted with the paddle, mix the butter and flour. With a spatula, scrape out the butter mixture onto a piece of parchment and shape into a rough 6-inch (15 cm) square.

Wrap and chill overnight with the dough.

The next day, take the butter block out of the fridge and let it soften slightly. The dough and the butter should be about the same texture. Pat and roll the dough into a 9-inch (23 cm) square. Put the butter block on top of the square so that it fits diagonally (like a square within a diamond) •. Pull the sides of the dough up and over to enclose the butter

On a lightly floured surface, roll the dough out into a rectangle about 8 × 18 inches (20 × 46 cm) . Fold the dough in thirds (like a business letter), rotate 90 degrees, and repeat the rolling and folding three more times ® If the dough feels like it's getting too elastic and is pulling back, give it a 20-minute rest. On a cool day, you can leave the dough on the counter to rest. If it's warm, put it in the fridge. After the last fold, wrap the dough and chill for at least 3 hours or up to 3 days; the flavor improves with time.

At last, you can now make the kringle!

MAKE THE CREAM CHEESE FILLING: In a bowl with an electric mixer or a wooden spoon, beat the cream cheese, egg yolks, granulated sugar, lemon zest (if using), vanilla, and salt until smooth. Set aside at room temperature.

FILL THE KRINGLE: Roll the dough out on a lightly floured surface until it measures about 8 x 30 inches (20 x 76 cm). Give the dough a rest if it feels too tight to roll. If desired, lay a sheet of parchment on the work surface and slide the dough onto it (the dough will be bigger than the parchment for now, but that will be easier than transferring it

Spread the cream cheese filling over the dough, leaving a couple of inches of border Brush around all of the sides o. the edges with some of the egg wash and fold the dough over lengthwise to make one long rectangle measuring about 4 x 30 inches (10 x 76 cm)

Using a fork dipped in flour, press along all of the edges to seal the pastry . Curve the

dough around to form a ring or a half-moon. Slide the parchment onto a baking sheet, cover loosely with plastic, and let rise in a warm place until puffy, 1½ to 2 hours.

About 20 minutes before the kringle has finished rising, heat the oven to 400°F (200°C).

Brush the kringle with more egg wash and sprinkle with the turbinado sugar. Make diagonal slits along the pastry to let steam escape. Bake for 10 minutes, then reduce the oven temperature to 350°F (175°C) and bake until the kringle is deep brown, about 25 more minutes. Don't worry if some of the filling seeps out, it's part of the charm!

MEANWHILE, MAKE THE GLAZE: In a stand mixer fitter with the paddle, beat the powdered sugar, cream, and salt together until smooth.

Let the kringle cool and spread with the glaze. This is best served within a few hours of baking, but it will recrisp well in a 350°F (175°C) oven.

Notatki

Warning: Making a kringle is "project baking" at its finestl The dough needs at least one overnight rest, and there is lamination involved, plus a filling, a glaze, and shaping into a ring or a half- moon. But the resulting tender, flaky, tasty pastry will likely be the best Danish you've ever had. Nothing about the technique is difficult, so even if you're a novice, go for it- just know that you need time and counter space. -Serves 6 to 8