-=> Quoting Ruth Haffly to Jim Weller <=-

 JW> Canada has a similar confection called wagon wheels made by
 JW> Vachon

 RH> they were a treat whenever we went to my grandmother's house.

When I was a kid Mom did a lot of home baking but would occasionally
buy Vachon chocolate Swiss rolls, butter tarts or Mille Feuilles.

www.vachon.com  

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kringle
 Categories: Scandinavia, Holiday, Breads, Fillings
      Yield: 1 large loaf
 
           DOUGH:
      2 pk Active dry yeast
    1/2 c  Warm water (105-115)
    1/4 c  Undiluted evaporated milk;-
           Room temp
      1 ts Freshly ground cardamom
    1/4 c  Sugar
      3 lg Egg yolks
      1 c  Whipping cream
  3 1/2 c  All-purpose flour
      1 ts Salt
    3/4 c  Unsalted butter; chilled,
           -cut into pieces
           NUT FILLING:
      1 c  Almond paste
      1 c  Finely chopped almonds,
           Pecans, or walnuts
    1/2 c  Confectioner's sugar
      1 lg Egg white
      1 ts Almond extract
           GLAZE and TOPPING:
      1 lg Egg white; lightly beaten
           Pearl sugar; coarse crushed
           Sugar cubes or granulated
           Sugar for sprinkling
           Sliced almonds or chopped
           Walnuts or Pecans
           -for sprinkling
 
  Make the dough.  In a medium bowl, dissolve the yeast in warm
  water. Let stand for 5 minutes.  Add the milk, cardamom, sugar,
  egg yolks, and whipping cream and blend well; set aside. In a
  large bowl, or in the work bowl of a food processor with the steel
  blade in place, combine the flour and salt.  Cut in the butter
  until the pieces are the size of small kidney beans.  If using a
  food processor, turn into a large bowl.  Add the yeast mixture,
  mixing only until the dry ingredients are moistened.  Cover with
  plastic wrap and refrigerate for 12 to 24 hours.

  Meanwhile prepare the filling of your choice. To make the nut
  filling, in a bowl with an electric mixer or a food processor
  break the almond paste into pieces and blend with the nuts,
  confectioners' sugar, egg white, and almond extract until well
  mixed. Remove the dough from the refrigerator, turn out onto
  lightly floured surface, and dust the dough lightly with flour.
  Using a rolling pin, pound the dough until smooth and about 1/2
  inch thick.  Roll out to make a 24 inch square.  Fold the dough
  into thirds to make a long and narrow strip. With the rolling pin,
  roll again until about 1/4 inch thick and about 36 inches long and
  8 inches wide. Spread the filling in a 3 inch strip down the
  length of the dough.
  
  Overlap the edges of the dough to enclose the filling; pinch the ends
  to seal.  Brush with the egg white to seal the ends and the seam.
  Brush the entire roll with egg white and coat generously with sugar
  and nuts on all sides. Lightly grease and flour a baking sheet, or
  cover with parchment paper. To make the kringle shape, place the roll
  on a the baking sheet in the shape of a large pretzel.  To do this,
  place the baking sheet horizontally in front of you.  Lift the filled
  roll from both ends firmly and center the middle of the roll onto the
  baking sheet as if you were forming a circle. Pull the ends of the
  roll so that they make a cross above the roll, then pull the ends
  down and tuck the ends under the top part of the roll so that the
  ends stick out from under the roll.

  For the horseshoe shapes, cut the filled strip crosswise at the
  center point to make two strips.  Place on two prepared baking
  sheets and form each strip into a horseshoe. Seal the ends of each
  horseshoe. Brush with the egg white and sprinkle with the sugar
  and nuts. Cover and let rise in a warm place for 45 minutes.  It
  will not double. Preheat the oven to 375 Brush the kringle again
  with the egg white and bake for 25 to 30 minutes or until golden.
  Cool on a wire rack.
  
  Recipe By: Great Holiday Baking Book by Beatrice Ojakangas

  From: Sadrod
 
MMMMM

Cheers

Jim


... The county fair circuit is desperate for outlandish new fried foods.
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