Coconut Kringles Recipe - Cooking Index
Coconut Kringles Recipe - Cooking Index
| 4 1/2 cups | 281g / 9.9oz | Plus 1/3 cup all-purpose flour |
| 1/3 cup | 65g / 2.3oz | Plus 1/4 cup sugar |
| 2 | Rapid rise yeast | |
| 1 teaspoon | 5ml | Salt |
| 1/2 cup | 99g / 3.5oz | Butter or margarine |
| 3/4 cup | 177ml | Milk |
| 1/2 cup | 118ml | Water |
| 3 | Eggs | |
| 1 cup | 93g / 3.3oz | Flaked coconut - toasted or chopped |
| Slivered almonds - toasted |
In large bowl, combine 1 1/2 cups flour, 1/3 cup sugar, undissolved yeast and salt. Cut 1/3 cup butter into small pieces; combine with milk and water. Heat butter mixture until warm (105 to 115F). Stir into dry ingredients. Stir in 2 eggs, coconut and additional 2 1/2 to 3 cups flour to make stiff batter; grease top. Cover bowl tightly with plastic wrap; refrigerate for 2 to 24 hours.
Combine 1/3 cup flour and remaining 1/4 cup sugar. Cut in remaining butter until crumbly. Reserve.
On floured surface, roll dough to 14- x 12-inch rectangle. Cut into 14 (1-inch wide) strips. Roll to (14-inch length) ropes. Shape as pretzels: Form each rope into "U". Lift ends of each rope, cross twice and fold back over center of rope. Place on two large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 15 to 30 minutes.
Lightly beat remaining egg; brush on rolls. Sprinkle sugar mixture on rolls.
Bake at 375F for 15 to 20 minutes or until done, switching position of sheets halfway through baking. Remove from sheets; cool on wire racks.
Source:
Southern Living Recipes
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