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The finished pecan kringle with two pieces on a plate.

Easy Pecan Kringle Recipe

thirdblessedfarmhouse
Rich and flavorful, this easy Pecan Kringle recipe is great for brunches or any special occassion!
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Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Course Breakfast
Servings 12

Ingredients
  

Kringle Dough

  • 2 1/4 tsp yeast
  • 1/2 c warm water
  • 3 - 4 c all purpose flour
  • 1/4 c sugar
  • 1 tsp salt
  • 1/2 c butter, cubed
  • 1 1/2 c cottage cheese, blended
  • 1 egg

Filling

  • 3 tbsp butter, melted
  • 3/4 c brown sugar
  • 1/4 tsp vanilla
  • 1/2 tsp almond extract
  • 2/3 c chopped pecans

Icing (optional)

  • 1/2 c powdered sugar
  • 1/4 tsp vanilla
  • 3 tbsp milk

Instructions
 

Kringle Dough

  • Mix yeast and a pinch of sugar in with warm water to dissolve. Set aside to proof.
  • In a small mixing bowl or liquid measuring cup, cream (or blend) the cottage cheese so the curds are broken into smaller pieces with a fork or an immersion blender. Stir in the egg and set aside.
  • In a separate large mixing bowl, mix the sugar, salt and 3 cups of flour together. Cut in the butter until the size of peas.
  • Make a well in the middle of the flour mixture, and add the yeast water and cottage cheese mixture. Stir together so dough forms a soft ball in the mixing bowl.
  • Lightly flour a surface, and knead dough about 10 times to prevent it from being too sticky. Cut in half.
  • Take one half of the dough to use first, and set the other half aside for a little while.
  • Roll the dough into a large rectangle until 1/4" thick.

Kringle Filling

  • In a small bowl, mix all the filling ingredients together.
  • Spread half of the filling mixture onto the dough that was rolled out; set aside the other half.

Putting Kringle dough & filling together

  • Roll dough up like a jelly roll. Crimp and seal the edges and ends.
  • Place the kringle dough onto one end of a lined baking sheet, and make a horse shoe shape (or "U" shape).
  • Complete the steps to roll out, fill and roll back up the other half of the dough in the same way.
  • Place the second dough roll onto the same baking sheet as the other kringle. Shape into a horse shoe shape again, but leaving room between the kringles to rise and bake.
  • Cover with a wet tea towel or plastic wrap. Let rise in a warm place for 1 - 1 1/2 hours.
  • Towards the end of the rising time, preheat the oven to 375 degrees.
  • Once preheated, uncover the kringles and bake for 20 - 25 minutes until lightly golden brown.
  • Remove and cool, before adding optional icing. Enjoy!

Notes

  1. The Kringle dough is very soft when working with it.  Be sure to have extra flour on hand for your surfaces, rolling pin and hands when working with and shaping the dough.
  2. For cottage cheese substitution, use sour cream.
  3. To make ahead: Shape and cover Kringles, and let cold rise in the refrigerator the night before.  Take out of the refrigerator and uncover in the morning while the oven is preheating.  Bake as directed.
  4. To freeze: After Kringle is cooled and iced, wrap in plastic wrap and place in freezer for up to three months.  Dethaw the night before you want to eat it.