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Danish Krinkle
Recipe courtesy North Dakota Wheat Commission

1 loaf frozen white (or sweet) bread dough, thawed
6 tablespoons butter or margarine, divided
1 cup boiling water
1 cup golden raisins
1 cup powdered sugar
2 to 3 teaspoons milk
1/2 teaspoon crushed or ground ardamom
1 tablespoon slightly beaten egg
1 tablespoon water
1/4 cup sugar
1/4 cup almond slices

Thaw dough according to package directions and let rise until almost doubled in size. Roll out on floured surface to a 14-inch square. Thinly slice 4 tablespoons butter over two-thirds of dough. Fold unbuttered third over buttered section; then fold over the other third to make three layers. Roll out again and fold in thirds. Place in plastic bag or wrap in waxed paper; refrigerate at least 2 hours (or overnight).

Pour boiling water over raisins; let stand 1 hour and drain. Combine 2 tablespoons butter with powdered sugar and cardamom. Add milk just until mixture is of spreading consistency.

Roll out dough on floured surface to an 18x12-inch rectangle. Spread with frosting. Sprinkle with raisins. Cut in half to make two 18x6-inch strips. Roll up each strip, starting with the long side. Stretch to 24 inches and place, seam side up, on greased cookie sheets in pretzel shape.

Flatten to about 1/4 inch. Combine egg and water; brush over tops. Combine sugar and almonds and sprinkle on top. Cover; let rise in warm place 30 minutes. Bake at 375 degrees F for 20-25 minutes or until golden brown. Makes 2.

Adapted from recipe by Rhodes Bake 'N Serve, Rhodes International, Inc. Salt Lake City, Utah