This makes a fantastic centerpiece for a holiday brunch.
* Exported from MasterCook II *
Toasted Coconut Kringle
Recipe By : Bon Appetit
Serving Size : 12
Categories : Breads Breakfast/Brunch
Tried & True
Amount Measure Ingredient -- Preparation Method
Dough3 Cups All-Purpose Flour
1/2 Cup Unsalted Butter, Chilled -- cut in 1/2" pieces
1 Pkg Dry Yeast
1/4 Cup Sugar
1/4 Cup Warm Water -- 105°-115°
1 Cup Whipping Cream -- room temperature
3 Large Egg Yolks
1/2 Teaspoon Salt
Filling
2 Cups Flaked Coconut
1 Cup Golden Brown Sugar -- firmly packed
1/2 Cup Unsalted Butter -- room temperature
1 Large Egg White -- beaten to blend
1/4 Cup Sugar (Preferably Pearl Sugar)
Flaked Coconut
For dough: Place flour in large bowl. Add butter and cut in until butter is size of peas. Cover and refrigerate while dissolving yeast. Sprinkle yeast and pinch of sugar over warm water in medium bowl; stir to dissolve. Let stand until foamy, about 5 minutes. Mix in cream, yolks, salt and remaining sugar. Pour over flour-butter mixture and stir just until moistened. Cover and refrigerate at least 12 hours.
For filling: Preheat oven to 300° F. Spread 2 cups coconut on heavy baking sheet. Bake until golden brown, stirring occasionally, about 20 minutes. Cool completely.
Finely grind toasted coconut in processor. Blend in brown sugar and butter. Set aside filling.
Punch dough down. Roll dough out on lightly floured surface into 16" square. Fold dough over into 3 equal pieces as for business letter. Press edges lightly with rolling pin to seal. Turn dough so one short end faces you. Roll out into 6 x 36" rectangle. Starting at one short side, fold dough over into 3 equal parts to form 6 x 12" rectangle. Cut dough lengthwise in half, forming two 3 x 12" rectangles.
Roll one rectangle into 4 x 36" rectangle, dusting with flour as necessary to prevent sticking. Spread half of filling down center of rectangle. Starting at one long sdie, fold dough over filling. Lightly brush other long side of dough with some of egg white. Fold dough over, enclosing filling completely and forming long rope. Press to seal. Squeeze dough gently to remove air bubbles. Repeat with remaining dough and filling. Lightly brush dough ropes with egg white. Sprinkle sugar and coconut ocer work surface. Roll dough ropes over, coating evenly.
Line 2 heavy large baking sheets with parchment. Transfer dough ropes to baking sheets seam side down. To form pretzel shape, lift up both ends of one dough rope, cross over each other and press into inside of opposire sides of rope. Repeat with remaining dough. Let breads rise in warm draft-free area until almost doubled in volume, about 45 minutes. (Can be prepared up to 4 hours ahead. Let rise only 30 minutes. cover loosely and refrigerate. Bake directly from refrigerator.)
Preheat oven to 375° F. Bake until pretzels are golden brown, about 25 minutes. Transfer to rack. (Can be prepared ahead. Cool completely. Store 1 day at room temperature or freeze up to 1 month.) Serve warm.
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* Exported from MasterCook II *
Toasted Coconut Kringle
Recipe By : Bon Appetit
Serving Size : 12
Categories : Breads Breakfast/Brunch
Tried & True
Amount Measure Ingredient -- Preparation Method
Dough3 Cups All-Purpose Flour
1/2 Cup Unsalted Butter, Chilled -- cut in 1/2" pieces
1 Pkg Dry Yeast
1/4 Cup Sugar
1/4 Cup Warm Water -- 105°-115°
1 Cup Whipping Cream -- room temperature
3 Large Egg Yolks
1/2 Teaspoon Salt
Filling
2 Cups Flaked Coconut
1 Cup Golden Brown Sugar -- firmly packed
1/2 Cup Unsalted Butter -- room temperature
1 Large Egg White -- beaten to blend
1/4 Cup Sugar (Preferably Pearl Sugar)
Flaked Coconut
For dough: Place flour in large bowl. Add butter and cut in until butter is size of peas. Cover and refrigerate while dissolving yeast. Sprinkle yeast and pinch of sugar over warm water in medium bowl; stir to dissolve. Let stand until foamy, about 5 minutes. Mix in cream, yolks, salt and remaining sugar. Pour over flour-butter mixture and stir just until moistened. Cover and refrigerate at least 12 hours.
For filling: Preheat oven to 300° F. Spread 2 cups coconut on heavy baking sheet. Bake until golden brown, stirring occasionally, about 20 minutes. Cool completely.
Finely grind toasted coconut in processor. Blend in brown sugar and butter. Set aside filling.
Punch dough down. Roll dough out on lightly floured surface into 16" square. Fold dough over into 3 equal pieces as for business letter. Press edges lightly with rolling pin to seal. Turn dough so one short end faces you. Roll out into 6 x 36" rectangle. Starting at one short side, fold dough over into 3 equal parts to form 6 x 12" rectangle. Cut dough lengthwise in half, forming two 3 x 12" rectangles.
Roll one rectangle into 4 x 36" rectangle, dusting with flour as necessary to prevent sticking. Spread half of filling down center of rectangle. Starting at one long sdie, fold dough over filling. Lightly brush other long side of dough with some of egg white. Fold dough over, enclosing filling completely and forming long rope. Press to seal. Squeeze dough gently to remove air bubbles. Repeat with remaining dough and filling. Lightly brush dough ropes with egg white. Sprinkle sugar and coconut ocer work surface. Roll dough ropes over, coating evenly.
Line 2 heavy large baking sheets with parchment. Transfer dough ropes to baking sheets seam side down. To form pretzel shape, lift up both ends of one dough rope, cross over each other and press into inside of opposire sides of rope. Repeat with remaining dough. Let breads rise in warm draft-free area until almost doubled in volume, about 45 minutes. (Can be prepared up to 4 hours ahead. Let rise only 30 minutes. cover loosely and refrigerate. Bake directly from refrigerator.)
Preheat oven to 375° F. Bake until pretzels are golden brown, about 25 minutes. Transfer to rack. (Can be prepared ahead. Cool completely. Store 1 day at room temperature or freeze up to 1 month.) Serve warm.
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