Danish Kringle

1. Stage

In a small heatproof container, combine milk and 1 tablespoon granulated sugar. Sprinkle yeast over and let sit until yeast foams, about 5 minutes. Let cool to room temperature.

2. Stage

In a large bowl, combine all-purpose flour, bread flour, salt, and remaining 1 tablespoon granulated sugar. Add cold butter, tossing in flour to coat. Using your hands, flatten butter chunks into large shards. 

3. Stage

Stir yeast mixture to ensure yeast is dissolved, then stir in egg and water. Using a spatula, quickly fold yeast mixture into flour mixture until no streaks remain. Dough should be very sticky, with large patches of butter clearly visible.

4. Stage

Arrange a large square of plastic wrap on a work surface. Scrape dough into center of plastic; wrap dough into a 6" square, shaping with plastic. Refrigerate at least 4 hours or up to overnight.

5. Stage

On a lightly floured surface, roll dough to a 15"-by-8" rectangle with short end facing you. (If dough sticks or a butter patch breaks through to top of surface, sprinkle a little flour over it.) Fold top quarter of rectangle down so top edge is in the center of the rectangle. Fold up bottom quarter so edges meet in the center, then fold top half over bottom half (this is a book turn).

6. Stage

Rotate dough 90° and roll to a 15"-by-8" rectangle. Repeat folding process to create a second book turn, then wrap with plastic and refrigerate 30 minutes. 

7. Stage

Repeat rolling out, folding, and rotating process twice, then cover and refrigerate 30 minutes more.

8. Stage

In a large bowl, using an electric mixer on medium-high speed, beat almond paste, butter, and salt until combined. 

9. Stage

In a small bowl, beat egg white to loosen. Measure 1 tablespoon egg white and add to almond mixture along with confectioners' sugar, then beat until smooth.

10. Stage

Cover and reserve egg yolk and remaining egg white separately for assembly.

11. Stage

Line 2 baking sheets with parchment. Cut dough in half. Rewrap one-half in plastic and return to refrigerator. 

12. Stage

On a lightly floured surface, roll out dough to a 22"-by-6" rectangle. Spread half of filling down center of rectangle, creating a 2" strip. Fold one long side over filling. Brush other long side with some reserved beaten egg white, then fold over to create a long log; pinch seams to seal. 

13. Stage

Gently stretch log to 22" long if necessary. Transfer to prepared sheet seam side down. Shape into an oval, tucking one end into the other and pinching to seal. Repeat with remaining dough and filling. Cover and let rise at room temperature until puffed, 30 to 35 minutes.

14. Stage

Arrange racks in upper and lower thirds of oven; preheat to 375°. Add egg yolk and water to remaining egg white and stir to combine. Brush over risen dough.

15. Stage

Bake kringles, rotating sheets top to bottom and back to front after 15 minutes, until golden brown and puffed, 20 to 25 minutes. While still hot, gently press on tops with the flat side of a large spatula to help them deflate. Let cool on baking sheet.

16. Stage

Meanwhile, in a small bowl, stir confectioners' sugar, milk, and almond extract to form a smooth, thick, but pourable icing. Spread over cooled kringle. Sprinkle with almonds.