Kringle
Indulge in the buttery, flaky layers of a classic Danish Kringle, a delectable pastry that's as beautiful as it is delicious. This homemade recipe combines a lightly sweetened yeast-based dough with a rich almond and cinnamon filling, creating a perfect balance of textures and flavors. The dough is chilled for easy handling, ensuring a tender bite, while the golden-baked pastry is finished with a luscious vanilla glaze and optional crunchy chopped almonds. Whether served as a show-stopping centerpiece for brunch or a delightful dessert, this Kringle is guaranteed to impress with its elegant horseshoe shape and melt-in-your-mouth goodness. Perfect for family gatherings, holidays, or simply satisfying a sweet tooth, this Danish-inspired treat is a must-try for any pastry lover.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 0.5 teaspoon Salt
- 0.5 cup Whole milk
- 2.25 teaspoons Active dry yeast
- 0.25 cup Granulated sugar
- 1 large Egg
- 1 cup Almond paste (or marzipan, grated)
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 1 cup Powdered sugar
- 0.5 teaspoon Vanilla extract
- 2 tablespoons Whole milk (for icing)
- 0.25 cup Chopped almonds (optional, for topping)
Instructions
In a large mixing bowl, whisk together the flour and salt.
Cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
In a small saucepan, warm the milk to about 110°F (just warm to the touch) and stir in the active dry yeast and granulated sugar. Let it sit for 5-10 minutes until frothy.
Beat the egg into the milk and yeast mixture, then pour this into the flour mixture.
Mix until the dough forms. It will be sticky but manageable. Do not overmix.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or up to overnight for easier handling).
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, combine the almond paste, brown sugar, and ground cinnamon. Mix until it forms a cohesive filling.
On a lightly floured surface, roll out the chilled dough into a rectangle roughly 14x8 inches.
Spread the filling down the center of the dough, leaving about 2 inches of space on all sides.
Fold the long sides of the dough over the filling, overlapping them slightly, and seal the edges by pinching them together.
Carefully shape the pastry into an oval or horseshoe shape on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes or until golden brown and puffed. Let it cool completely on a wire rack.
To make the glaze, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk until smooth.
Drizzle the icing over the cooled Kringle and, if desired, sprinkle chopped almonds on top for added texture and flavor.
Serve sliced and enjoy this delicious homemade Danish Kringle!
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 153 mg | 7% | |
| Total Carbohydrate | 82.8 g | 30% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 49.5 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 280 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
