Gluten-Free Kringle Recipe

Also Nut-free and Easily Dairy-Free

Ingredients:

Dough:

• 2 Cups All Purpose Gluten-Free Flour Blend (works well with Pamela’s Baking Mix or Pure Pantry All Purpose Mix)
• 1/2 Cup Butter, softened (For Dairy-Free: use Earth Balance Buttery Stick)
• 2 Tbsp Sugar
• 1 tsp Sea Salt
• 2 1/8 tsp Dry Yeast (about half of a Dry Yeast Packet)
• 1 egg, beaten
• 1/2 Cup Milk, or Coconut Milk

Filling:

• 3/4 Cup Brown Sugar or Coconut Sugar
• 2 tsp Cinnamon
• 4 Tbsp Butter, melted (For Dairy-Free: use Earth Balance Buttery Stick or Coconut Oil)
• 1/2 Cup Raisins, optional

Glaze:

• 1 1/4Cup Powdered Sugar
• 1 Tbsp Butter, softened (For Dairy-Free: use Coconut Oil)
• 2 Tbsp Milk, or Coconut Milk
• 2 Tbsp Hot Water
• 2 tsp Vanilla Extract

Directions:

1.  In a medium mixing bowl, add flour blend, butter, sugar, and salt. Using pastry cutter or two forks or your hands, blend together until mixture is crumbly.  In separate bowl, mix together yeast, beaten egg, and milk. Add milk mixture to dry mixture. Continue to mix until blended. Dough may seem sticky. Do not worry. Take dough and place on large piece of plastic wrap (at least 11 x 17 inches big). Flatten dough into a disc and wrap it in the plastic wrap. Refrigerate for 1 hour (or longer).

2.  When dough is ready, preheat oven to 350 degrees. In small bowl, mix together sugar and cinnamon. Melt butter and set aside. Remove dough from refrigerator and open plastic wrap. Leaving dough in center of wrap, take a second similar sized piece of plastic wrap and lay it on top of the dough disc. Using a rolling pin, roll dough out into a 1/8 inch thick and 11 x 17 inch rectangle.

3.  Brush the dough with 3 Tbsp butter and then cover evenly with the cinnamon sugar mixture, reserving a couple of teaspoons of sugar mixture. Rolling from the long ends of each side, roll each side towards the center until both sides meet. Roll the assembled kringle off of the plastic wrap onto ungreased cookie sheet. It really does not matter if you place it face up or face down. Brush dough with remaining 1 Tbsp butter and sprinkle with remaining sugar mixture.

4. Bake 20-25 minutes, until slightly firm to touch. Remove from oven and let sit for 10 minutes while making glaze. To make glaze, simply whisk together powdered sugar, butter, milk, water, and vanilla until smooth. Top Kringle with glaze and serve.

Serves: 6-8