This section contains our sweet bread recipes.
1/2 C. margarine or butter
2 C. flour
1 T. sugar
1/2 t. salt
1 pkg. active dry yeast
1/4 C. warm water (105 to 115°F.)
1/2 C. lukewarm milk (scalded, then cooled)
1 (8-oz.) can almond paste (1 C.)
1/2 C. packed brown sugar
1/2 C. margarine or butter, softened
1 C. powdered sugar
1 T. water, or more as needed
1/2 t. maple flavoring or vanilla
1/4 C. chopped nuts
Cut margarine into flour, sugar and salt in large bowl until mixture resembles
fine crumbs. Dissolve yeast in warm water. Stir yeast mixture, egg and milk into
flour mixture and beat until smooth (dough will be very soft). Cover and
refrigerate at least 2 but no longer than 24 hours.
To make filling, mix together almond paste, brown sugar and margarine until
Divide dough into halves. Return 1 half to refrigerator. Roll other half into
15-by 6-inch rectangle on floured, cloth-covered board with floured,
stockinet-covered rolling pin.
Spread half of filling lengthwise down center of rectangle in 3-inch strip. Fold
sides of dough over filling with 1½-inch overlap. Pinch edges to seal. Carefully
arrange kringle on greased baking sheet in oval or horseshoe shape. Pinch ends
together for the former. Repeat with remaining dough. Cover and let rise in warm
place 30 minutes.
Bake at 375°F. until golden brown, 20 to 25 minutes.
To make glaze, mix together powdered sugar, water and maple flavoring or vanilla
until smooth. Stir in additional water if necessary, 1/2 teaspoon at a time.
Spread dough with glaze. Sprinkle with nuts.
Variation: For pecan filling, mix together 1 1/2 C. chopped pecans, 1 C. packed
brown sugar and ½ c. margarine or butter, softened until well combined.
Makes 2 loaves.