1 (0.25-ounce) package (7 grams) active dry yeast*
4½ cups (572 grams) bread flour
3½ teaspoons (10.5 grams) kosher salt
1 cup (240 grams) cold whole milk
All-purpose flour, for dusting
1 large egg (50 grams)
Almond Cream (recipe follows)
Quick Cranberry Jam (recipe follows)
Almond Glaze (recipe follows)
Instructions
Freeze cold butter until firm, about 10 minutes.
In a small microwave-safe bowl, stir together ⅓ cup (80 grams) water and ½ teaspoon (2 grams) sugar; heat on high in 10-second intervals until an instant-read thermometer registers 110°F (43°C) to 115°F (46°C). Whisk in yeast until well combined. Let stand until foamy, 5 to 10 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, beat bread flour, salt, and remaining 5 tablespoons plus 2½ teaspoons (70 grams) sugar at low speed until combined. Add ⅓ cup (76 grams) cold butter; beat until mixture resembles coarse bread crumbs, about 3 minutes. Add remaining 1 cup (227 grams) cold butter; pulse mixer between low speed and “off” setting just until butter is coated with flour.
Add cold milk to yeast mixture; while pulsing mixer between low speed and “off” setting, add yeast mixture to flour mixture in a slow, steady stream just until a shaggy dough comes together. (There will still be large pieces of butter.) If any flour remains at bottom of bowl, gently knead by hand to incorporate.
Lightly dust work surface with all-purpose flour. Turn out dough, and shape into a rough 7-inch square. (Dough will be soft and slightly sticky.) Wrap in plastic wrap, and freeze for 30 minutes.
Lightly dust work surface with all-purpose flour. Roll dough into an 18x9-inch rectangle, lightly dusting surface and top of dough with all-purpose flour as needed. Fold dough in half so short sides meet. Pat fold to mark center. Unfold dough, and pull one short side to center. Pull opposite side to center so short sides are touching. Pinch seams together; fold along center seam, like closing a book. (This is called a book-fold.) Rotate dough 90 degrees; repeat rolling and folding procedure. (Dough will start out soft, rough, and somewhat sticky but will come together; turn dough over as needed so edges are rolled out as evenly as possible.) Wrap in plastic wrap, and freeze for 15 minutes.
Repeat rotating, rolling, and folding procedure. (This will make a total of 3 book-folds.) Wrap in plastic wrap, and refrigerate for at least 1½ hours or up to overnight.
Line 2 rimmed baking sheets with parchment paper.
In a small bowl, whisk together egg and remaining 1 tablespoon (15 grams) water.
Lightly dust work surface with all-purpose flour. Divide dough in half. Roll half of dough into a 26x9-inch rectangle. (Dough will be thin. If at any point the dough is hard to roll out, cover with plastic wrap, and let stand for 3 to 5 minutes before trying to roll again.) (Keep remaining dough in refrigerator until ready to use.) Gently score or mark dough in thirds crosswise. (You will have 3 [3-inch] sections.) Spread half of Almond Cream (scant ½ cup or 111 grams) down center third of rectangle, leaving a ¼-inch border at each short end. Spread half of Quick Cranberry Jam (⅓ cup or 111 grams) on top. Fold one side of dough over filling. Brush remaining side and ends of dough with egg wash, and fold over filling and dough. Press firmly on all seams to make sure it seals. Make sure dough and filling are even, there are no air pockets, and it is still 26 inches long. Lift at either end, and place on 1 prepared pan. Shape into an oval, making sure seam is at center of oval and not on outside edges, pressing ends together and pinching to seal. Oval should be even thickness and about 10x8 inches. Using a fork dipped in flour, dock top of oval about every 1 inch. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes. Repeat with remaining dough, remaining Almond Cream, and remaining Quick Cranberry Jam when first one is ready to bake.
Preheat oven to 400°F (200°C).
Brush top and sides with egg wash.
Bake until dough is lightly golden, about 10 minutes. Reduce oven temperature to 350°F (180°C), and bake until deep golden brown and an instant-read thermometer inserted in bread registers 190°F (88°C) to 200°F (93°C), 15 to 20 minutes more, covering with foil after 10 minutes of baking at 350°F (180°C) to prevent excess browning. Let cool completely on pan.
Increase oven temperature to 400°F (200°C). Repeat egg washing and baking with remaining Kringle.
Spoon Almond Glaze on top of cooled Kringles. Cover and store at room temperature for up to 3 days.
Notes
*We used Red Star® Active Dry Yeast.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/baking-school-depth-kringle/