Danish Raisin-Almond Ring (Mandelkrans)

By norsegal8

This method of folding and rolling Danish pastry is a little different from that for the Classic Danish Pastry, but is another favorite formula for the dough.

Ingredients

• FILLING:
• 2 packages active dry yeast
• 1/2 cup warm water (105 to 115 degrees)
• 2 tablespoons sugar
• 3 eggs, beaten
• 1/4 cup sour cream
• 2 tablespoon white wine
• 1/2 teaspoon salt
• 4 cups all-purpose flour
• 1 cup butter, firm but not hard, sliced
• 1 cup raisins
• 6 tablespoons sugar
• 1/2 cup unblanched almonds, pulverized
• 1 cup almond paste
• grated zest of 1 lemon
• 2 egg yolks
• ICING:
• 1 cup powdered sugar
• 2 to 3 tablespoons hot water
• 1 teaspoons almond extract

Details

Servings 2

Preparation

Step 1

In a large bowl, dissolve the yeast in the warm water. Let stand for 5 minutes.

Add the sugar, eggs, sour cream, wine and salt. Blend well mix in half the flour until the batter is satiny. Add the remaining flour to make a stiff, but soft dough. Let stand for 15 minutes, covered.

Turn out onto a lightly floured surface and knead until the dough is satiny and smooth. Let stand for 15 minutes, again, covered.

On a lightly oiled surface, roll the dough out as thin as possible, to about 20 by 22-inches square. Distribute the butter slices over half the dough. Fold the unbuttered half over. Seal the edges. With hands, beat gently to remove any air bubbles. Fold the dough to make a square. Place on a lightly oiled baking sheet and chill until firm, 1 to 2 hours.

On a lightly floured board, roll out the chilled dough to about 20-inches square. Fold the 4 corners toward the center of the dough (just as an enveloped is folded). Dust lightly with flour and roll out very thin. Repeat the folding and rolling 4 times. Chill if necessary between folding and rolling. Finally, cover and chill for 30 minutes (or until the next day, if desired).

To prepare the filling, put the raisins into a blender or a food processor with the steel blade in place. Process or blend until chopped. Add the sugar, almonds, almond paste, lemon zest and egg yolks. Process 30 seconds until blended.

Butter 2 5- to 6-cup tube pans and dust with flour.

With a knife, cut the chilled pastry square into 2 equal parts. Working with 1 part at a time (refrigerate the remaining part), roll out to make a long strip about 24 x 6 inches.

Spoon half the filling down the length of the strip. Brush the edges with water, fold over and seal. Place in one of the tube pans, sealing the ends together. Repeat with the second half of the dough. Let rise, covered, until almost doubled.

Preheat the oven to 375 degrees. Bake 30 to 40 minutes or until golden.

While the rings bake, mix the powdered sugar with the water and almond extract to make a smooth, thin icing.

Invert the rings from the baking pans and cool on a rack. Drizzle with the icing.