• prep: 4 hr 45 min
• cook: 25 min
• total: 5 hr 10 min

servings:

The buttery pastry of this Almond Kringle, all flaky and golden encases a nutty fragrant filling and nicely finished with icing. Bake this tasty treat in your own home to the delight of family and friends!

• 1 cup (130 grams) all-purpose flour
• 1 cup (130 grams bread flour
• 3 tablespoons (40 grams) granulated sugar
• 2 teaspoons instant yeast
• ¾ teaspoon sea salt
• 1 cup (225 grams) or 2 sticks unsalted butter, chilled and cubed into ½-inch pieces
• 1/3 cup (80 milliliters) cold whole milk
• 1 large egg (refrigerated)
• ¾ cup (170 grams) almond paste (from this recipe*)
• 4 tablespoons (60 grams) or ½ stick unsalted butter, room temperature
• ¼ cup (30 grams) confectioners’ sugar
• ¼ cup egg whites (about 2 large eggs, well-beaten)
• Pinch of sea salt
• ¼ teaspoon freshly squeezed lemon juice
• 1 cup (125 grams) confectioners’ sugar
• ½ teaspoon vanilla extract
• 1 tablespoon unsalted butter (slightly melted)
• 1/8 teaspoon sea salt
• 4 teaspoons whole milk (slightly warmed)

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