Cherry Cheesecake Kringle

Directions

1. The day before you want to make the kringle, make the dough: in the bowl of a food processor, pulse the flour, sugar, and butter to combine. Pulse until the butter has been completely incorporated. Add the yeast and salt and pulse to combine.
2. Add the warm milk and egg yolks, and mix for 1 minute until a smooth dough forms around the processor blade.
3. Transfer the dough to a large piece of plastic wrap, forming roughly into a square using floured hands, and wrap tightly. Refrigerate for 2 hours (or up to 24 hours), until well chilled.
4. On a lightly floured surface, roll out the dough to be 8x15 inches and about ¼ inch thick. Grate the frozen butter evenly over the surface of the dough, and use your hands to gently press the butter into the dough.
5. With one of the longer sides of the dough facing you on the work surface, visually divide the dough into thirds. Fold the left third of the dough over itself, resting on the center third of the dough. Then, fold the right third of the dough over, resting on the portion you just folded.
6. Roll out the dough to 8x15 inches and about ¼ inch thick. Repeat the folding process, again, folding the dough into thirds. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
7. Repeat step 6. Wrap the dough tightly in plastic wrap and refrigerate the dough overnight.
8. The next day, heat the oven to 350°F/175°C with the oven rack in the center. Line a baking sheet with parchment paper.
9. Make the filling: In the bowl of an electric mixer fitted with the paddle attachment (or using an electric hand mixer and a medium bowl), cream the cream cheese and sugar until light and fluffy, 4 to 5 minutes. Add the egg yolk and vanilla and mix to combine. Scrape the bowl well, then add the flour and mix to combine. Set aside.
10. Unwrap the dough and roll it out to 7x28 inches. Spoon the cheesecake filling down the center of the kringle in a fairly even layer.
11. Fold one of the excess portions of dough over the filling to partially enclose it, then do the same with the other portion of excess dough. This will leave a visible seam around the top of the kringle—there is no need to seal further or pinch this seam closed—just leave it as is.
12. Transfer the dough to the prepared baking sheet, and form it into a long oval shaped ring. When you get the shape how you like it, gently unfold one end of the kringle (about 1-inch deep), and place the other end inside it. Re-fold the excess dough around the stacked dough - this way there is just one portion that is slightly taller than the rest.
13. Loosely cover the kringle with plastic wrap or a clean kitchen towel, and let rise for 30 to 45 minutes, until visibly puffy. Uncover, and egg wash the surface of the kringle. Transfer to the oven and bake until the outside of the kringle is golden brown and the ring looks slightly puffed, 20 to 25 minutes.
14. Remove the kringle from the oven and let the pan cool to room temperature. As it cools, the kringle will collapse slightly, and no longer look as puffy.
15. While the kringle cools, make the icing: In a small bowl, whisk the powdered sugar, cream, and vanilla together. Add more cream as needed to form a thickly fluid, spreadable icing. Drizzle the icing in the center of the cooled kringle ring, and use clean hands or a pastry brush to spread it into a fairly even layer. Let the icing set completely to firm up before slicing and serving the kringle. Store the kringle at room temperature for up to 4 days, in the refrigerator for up to 1 week, or frozen for up to 3 months. Thaw the kringle for 4 hours at room temperature or overnight in the refrigerator (note that the icing may be sticky after thawing). Refresh slices of kringle in the toaster oven or in a 300°F oven for 5 to 8 minutes.