Easy Butter Pecan Kringle


For the Crust

8 tablespoons unsalted butter, divided

1 cup All Purpose Flour

1/2 teaspoon fine sea salt

Reduce salt to 1/4 teaspoon if using salted butter

1/4 cup ice cold water

For the Pastry

1 cup water

8 tablespoons unsalted butter

1/2 teaspoon fine sea salt

Reduce salt to 1/4 teaspoon if using salted butter

1 cup All Purpose Flour

3 large eggs, at room temperature

1/2 teaspoon butter rum flavor, eggnog, or vanilla butternut flavor (optional)

Preheat your oven to 350, then grease, or line with parchment, a 18" x 13" baking sheet or 14" round pan.

For the Crust

Mix butter, flour and salt in a bowl until crumbly.

Add water, a tablespoon at a time, mixing until you have a soft, sticky dough.

Wet your hands, pick up the dough, then shape it into a 12" x 8" oval ring on the sheet pan, or a 10" ring in the round pan.

This will be messy, keep wetting your fingers and push it into a ring.

First divide dough into four pieces, then roll each piece into a 9" rope, then connect the ropes and shape them into a ring.

For the Pastry

Put water, butter and salt in a saucepan over medium heat and boil.

Add flour all at once and stir until this mixture is cohesive and forms a ball.

Transfer batter to a mixing bowl and beat in eggs, one at a time, beat until each egg is absorbed before adding more.

Then add your choice of flavoring. Pipe pastry over the ring and completely cover the oval of dough.

Bake for 50 to 60 minutes, until deep golden brown.

Remove from the oven and let cool completely.

For the Topping

Melt caramel in a heatproof measuring cup at half power in the microwave in 30 second bursts, stirring after each round, until smooth.

Pour caramel over the pastry and immediately top with toasted pecans, then let cool.

For the glaze

Whisk together confectioners’ sugar, salt, flavoring and enough cream to make a pourable glaze.

Drizzle over the kringle before serving.

This kringle is best served the same day it's made. Enjoy!
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