This Wisconsin favorite rivals the best Danish you've ever had. Given its three-day prep time, it better. We set out to cut down the cooking time without sacrificing flavor.
Why This Recipe Works
Traditional Pecan Kringle recipes require bakers to fold the dough dozens of times, stopping repeatedly to allow it to chill and relax. But we wondered whether 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.
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