December’s challenge was refreshingly uncomplicated. Elle, of Feeding My Enthusiasms, the Kitchen
of the Month, decided we needed less stress in our lives during this busy time
of year. Her choice, King Arthur Flour’s Butter Pecan Kringle, was simple to prepare, festive, and delicious.
I made the caramel sauce and roasted the pecans ahead of
time.
Next, I prepared the base (basically, a pie crust), then the
topping (choux pastry), then assembled it all on a baking sheet.
The final touch, after the kringle has baked and cooled, is
a simple glaze across the top. I used
rum extract for my flavoring, because that is what I had.
This kringle is an excellent choice for holiday parties, and
would be perfect for a special breakfast.
Experiment with different flavor combinations – you can’t go wrong!
Go to Elle’s blog for the recipe and a nice history of the
kringle itself. If you bake one by
December 29th, you can qualify as a Buddy. Just let Elle know.
Check out the other Bread Baking
Babes:
- Blog from OUR Kitchen – Elizabeth
- A Messy Kitchen – Kelly
- My Diverse Kitchen – Aparna
- Bread Experience - Cathy
- Thyme for Cooking - Katie
- My Kitchen in Half Cups - Tanna
- Feeding My Enthusiasms – Elle (Kitchen of the Month)
