Danish Kringle

Instructions

1. Prepare the dough
   In a large bowl, mix 2 cups of flour with the cold butter cubes using a pastry cutter until the mixture resembles coarse crumbs. In a separate bowl, dissolve the yeast in warm water and let stand for 5 minutes until foamy. Add the cream, egg, sugar, salt, and yeast mixture to the flour mixture. Mix until a soft dough forms. Cover and refrigerate for 2 hours.
2. Create the filling
   In a medium bowl, combine the almond paste, brown sugar, and almond extract. Mix until smooth and set aside. This will be your filling for the kringle.
3. Shape the kringle
   On a lightly floured surface, roll the chilled dough into a 12x18-inch rectangle. Spread the almond filling evenly over the dough, leaving a 1-inch border. Starting from the long side, roll the dough up tightly like a jelly roll. Pinch the seam to seal. Form the roll into an oval or pretzel shape on a parchment-lined baking sheet, pinching the ends together.
4. Second rise and preparation
   Cover the shaped kringle with a clean kitchen towel and let rise in a warm place for about 30 minutes or until slightly puffy. Preheat your oven to 375°F (190°C). Before baking, use kitchen scissors to make cuts about 2 inches apart along the outer edge of the ring, cutting about two-thirds of the way through the dough.
5. Bake the kringle
   Bake in the preheated oven for 25-30 minutes, or until golden brown. Transfer to a wire rack to cool completely.
6. Prepare the icing
   While the kringle is cooling, prepare the icing by whisking together powdered sugar, milk, and vanilla extract until smooth. The icing should be thick but pourable. Add more milk if needed to achieve the desired consistency.
7. Finish and garnish
   Once the kringle has cooled, drizzle the icing generously over the top. Immediately sprinkle with sliced almonds before the icing sets. Allow the icing to set for about 15 minutes before serving.