Double Berry Kringle
From Cook's Country
Traditional Double Berry Kringle requires bakers to fold the dough dozens of times, stopping repeatedly to allow it to chill and relax. But we wondered if the three-day marathon was really necessary, or if some of it was overkill. We eliminated this time-consuming step by cutting cubes of cold butter into the dry ingredients before forming the dough. We found that sour cream created a flaky texture by weakening the dough’s gluten structure, but, when combined with the already present butter, it made for a greasy pastry. We solved this by removing some of the butter. To keep the pastry tender, we then replaced a bit of the remaining butter with vegetable shortening.
Makes 2 kringles, each serving 8
Do not substitute raspberry jam for the preserves; it will leach out of the kringle. To bake only one kringle, adjust the oven rack to the middle position. If the dough appears shaggy and dry after adding the sour cream in step 2, add up to 2 tablespoons ice water until the dough is smooth. If the capacity of your food processor is less than 11 cups, pulse the butter and shortening into the dry mixture in two batches at the beginning of step 2.
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