Blitz Puff Kringle
Wisconsin is kringle country, and we’ve never found an oven that makes moister, flakier, more delicious kringle than the Wolf convection steam oven. This recipe is a sure way to delight your co-workers or child’s classmates.
.jpg?quality=80&width=3600&height=2250&mode=crop&format=jpg)
Preparation Method
1. In a medium bowl, whisk together the salt and flour. 2. Cut butter into ¼ inch cubes. 3. Gently rub the butter into the flour until crumbly and there are large and small chunks. 4. Add the water and gently knead until well incorporated. 5. Flatten the dough into a rectangle, cover with plastic wrap and place in the refrigerator for 30 minutes. 6. Fold dough into thirds and roll flat. 7. Turn the dough 90 degrees and fold in thirds again. 8. Cover with plastic wrap and place in the refrigerator for 30 minutes. 9. Remove from fridge and fold into thirds one last time, making a total of 3 turns. 10. Roll out the dough to about 1⁄8 inch thick. 11. Lay filling on the middle third of the dough rectangle, fold one side over the middle, brush with egg wash, and fold the next side. 12. Place the dough onto the solid pan lined with parchment paper. 13. Place the pan into a cold oven. Select the Auto Steam Bake Mode – Puff Pastry set to 375°F and bake for 25-30 minutes.
