Danish Kringle

By • January 5, 2012 • 26 Comments

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Author Notes: Most people have probably never heard of kringles, but they are a big thing in southeastern Wisconsin. Kringles are a type of filled pastry. The most famous come from Racine. My grandma made a version of kringles, and this is based on her recipe. It's the only recipe I have that she hand wrote on a recipe card for me, so it's near and dear to my heart. She would most commonly fill hers with a butter-brown sugar-nut filling or an apricot-nut filling. You can also fill it with thinly sliced apple or any pie filling. The texture is best at room temperature, so try to resist the tempation to slice into it while it's warm. It's also best eaten the first day, but not bad the second.
hardlikearmour

Makes 3 rectangular kringles

For the Dough

  • 2 1/4 teaspoons (1 package) rapid rise yeast
  • ¼ cup warm water
  • 2 ½ cups all-purpose flour (plus additional for rolling)
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • ½ cup frozen unsalted butter
  • ½ cup milk
  • 1 large egg
  1. Combine yeast and water in a small bowl to “soften” the yeast.
  2. Whisk flour, sugar, and salt together in a medium sized bowl. Using the large holes on a box grater, grate the butter into the flour mixture. Be especially careful when you get toward the end of the butter, and feel free to cut the end into small pieces instead of grating. Using your whisk like a pastry cutter, cut the butter into the flour for 30 to 60 seconds until the butter is completely coated with flour, and it resembles a coarse meal.
  3. Add the milk and egg to the yeast and water mixture, then whisk to combine.
  4. Pour the wet ingredients onto the flour mixture, and fold to combine. When the mixture is almost combined, use your hands to knead it together for several turns to finish. It should be a firm and somewhat sticky dough. Cover and refrigerate for at least 2 hours or overnight. When dough is ready preheat the oven and make the filling.

For the Filling, Assembly, and Glaze

  • For the Filling:
  • ¼ cup unsalted butter
  • 1 ¼ cups walnuts, finely chopped
  • ¼ cup maple syrup (Grade B if you've got it)
  • ¼ cup sour cream or crème fraiche
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt
  • +++++++++++++++++++++++++
  • For the Glaze:
  • 2/3 cup powdered sugar
  • ¼ cup sour cream or crème fraiche
  • ½ teaspoon vanilla extract
  • ½ teaspoon lemon juice
  • 1 to 4 teaspoons milk (if needed to thin)
  1. Preheat oven to 350º F with racks in the upper middle and lower middle positions.
  2. Over medium-low heat melt the butter in an 8-inch skillet (not non-stick or cast iron.) Once the butter has melted, increase the heat to medium. Cook butter until the solids just start to brown.
  3. Add the chopped walnuts, and cook, stirring frequently until they are golden brown and smell toasty, about 5 to 6 minutes.
  4. Add the maple syrup, and cook, stirring continuously until the vigorous boiling has slowed, about 45 seconds. Remove from heat and stir in the sour cream, lemon juice and salt. Set aside while you roll out the dough.
  5. Divide the dough into 3 equal portions. Lightly flour a counter top. Take one portion of the dough and roll it between your hands into a cylinder, approximately 6 inches long. Place the cylinder onto the floured counter, and lightly dust it with flour. Press it flat with your hands, then using a rolling pin, form it into a rectangle about 8 inches wide and 15 inches long. Use small amounts of flour if needed to prevent the dough from sticking to the counter or the rolling pin.
  6. Stir the filling, then spread 1/3 of it lengthwise down the center of the rectangle in a 3 to 3 ½ inch wide strip, leaving about ½-inch of dough uncovered on each end. Fold one long side of the uncovered dough over the filling. Brush off excess flour. Apply a small amount of water to the other long side of dough, then fold it over the filling, onto the other folded dough. Gently press to seal, and brush off excess flour. Brush each short end with water, then fold it over to completely seal in the filling.
  7. Gently gather up the kringle by sliding and wiggling one hand under each end, so you are supporting at least half of the dough. Transfer to a flat baking sheet (or underside of a rimmed one) flipping it so the seams are on the bottom.
  8. Repeat to form the remaining 2 kringles. 2 will fit on one baking sheet, so they can be baked at the same time.
  9. Bake for 17 to 19 minutes, or until golden brown, switching racks and rotating the pans after 10 minutes to promote even cooking.
  10. While the kringles are baking make the glaze. Combine the powdered sugar, sour cream, vanilla, and lemon juice in a bowl and whisk until smooth. If too thick to drizzle, add 1 teaspoon of milk at a time until you reach desired consistency.
  11. Once the kringles are golden brown, remove from the oven and slide them onto a cooling rack. Set the cooling rack over the sink or a sheet pan to contain the mess of glazing. Drizzle with the glaze. Allow to cool to room temperature, then slice and serve.
  12. Alternate filling options: 1.) Combine 1/3 cup melted butter with ½ cup brown sugar and 1 cup chopped toasted nuts. 2.) Chop enough dried apricots to make ½ cup. Soak in water until softened, then drain. Combine 1/3 cup melted butter with ½ cup brown sugar. Spread the sugar mixture on the kringle, then sprinkle with the apricot pieces and some chopped toasted nuts.
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Comments (26) Questions (0)

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Birthday_2012

5 months ago luvcookbooks

Meg is a trusted home cook.

HLA, every Christmas my dad sends me kringle from Neuske's in wisconsin and I think about trying to make one. Thanks for the recipe!!

Massimo's_deck_reflection_10_27_13

5 months ago lapadia

This is an excellent recipe, and I love the technique of grating the frozen butter into the flour...it is a technique I've used time and again with other recipes! :)

Massimo's_deck_reflection_10_27_13

over 2 years ago lapadia

I LOVE this Kringle. The dough is easy to make, easy to handle, very tasty and love the hint of crackly crunch on top after it sits. I made it "savory" by leaving out the sugar and substitute with a teaspoon malt powder extract, adding a savory filling with cheese. I will definitely be making this recipe again, as intended with fruit and nuts!

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thank you, lapadia! I love your creative savory version.

Img_1958

over 2 years ago gingerroot

These look delectable. Photo #5 is my favorite. I can almost taste it!

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, gingerroot! Photo #1 is my favorite because it has the original recipe card.

Massimo's_deck_reflection_10_27_13

over 2 years ago lapadia

Yum, hla! Printed, definitely making it :)

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, lapadia! I hope you enjoy it!

Summer_2010_1048

over 2 years ago Midge

yay for kringle! Yours sounds like heaven hla.

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, Midge! I sent most of it to work with my husband - it's definitely a dangerous thing to have around!!

036

over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

This look so good - and I love the story! You directions are great, make me think even someone like me could manage it ...

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, aargersi! The dough is surprisingly easy since it requires little kneading. It rolls out easily, but has enough gluten it doesn't tear easily. I'm sure you could make it!

036

over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

or you could make it for me :-)

Kg_in_evanston_cropped

over 2 years ago Fairmount_market

This looks delicious! What an interesting use for sage.

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

The sage is really nice with the walnuts. It is pretty subtle, but seems to enhance the walnut flavor somehow.

Me

over 2 years ago TheWimpyVegetarian

BTW-did you get the note I sent you last night?

Me

over 2 years ago TheWimpyVegetarian

This looks so wonderful, HLA! I have some recipes of my great-grandmothers that I feel the same way about. I can't do any nuts, but I can easily leave them out. I'm definitely making this!!

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, CS! You can definitely change up the filling - thinly sliced apples, cream cheese, etc... I did get your message, and will write back soon.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yum!! Sounds great and looks delicious! Great step-by-step pictures, hla.

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, mrslarkin! I thought a few extra photos wouldn't hurt.

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I so love your heirloom recipes. Your/your grandmother's instructions are nearly visual they are so precise. I think even I could do this. You're very generous to share another treasure.

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, boulangere! My grandma's recipes have very little direction when written - you need to see her make them to really know what to do. Her directions for the kringle are "Soften yeast in water. Put dry ingredients in bowl & cut in shortening. Add egg, yeast, & milk & mix thoroughly. Chill at least 2 hours. Roll, fill & bake, frost"

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Very much like the original Belle Foley's Chocolate Cake from my mother's notes. I totally get the essence of your grandmother's recipe. And it's extremely generous of you to share it.

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, again, B!

Dsc00859_2

over 2 years ago creamtea

I had heard about kringles. I'm happy to see a recipe for these! I'd also love to try the apricot version (my kitchen is never without dried California apricots).

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I hope you get a chance to make it! The apricot version is delicious.