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Danish Kringle
Danish Kringle
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
400 minutes
Delicious Danish kringle with almond and butter flavors, shaped like a ring or giant pretzel.
Ingredients:
  • For the icing
  • For the dough
  • 1/2 cup (120ml) whole milk
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1/4 cup (50g) granulated sugar, divided
  • 2 large eggs, room temperature
  • 1 cup (227g) unsalted butter, softened and cubed
  • 3 cups (360g) bread flour
  • 1 teaspoon ground cardamom
  • 1 teaspoon salt
  • For the filling
  • 1/2 cup (130g) almond paste
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (113g) unsalted butter, softened
  • For the toppings
  • 1 large egg
  • 1 tablespoon water
  • 1/4 cup (22g) sliced almonds
  • Turbinado sugar, for sprinkling
  • 1 cup (113g) powdered sugar
  • 1 1/2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
Instructions:
  • Gently warm the milk in the microwave: Pour the milk into a microwave-safe cup or bowl and heat in 15-second intervals until it reaches a gentle warmth of around 100°F. Be cautious not to overheat as it should be warm but not scalding for the yeast. Optionally, use a thermometer to check the temperature.
  • Activate the yeast: In a bowl, mix warm milk, yeast, and 1 teaspoon sugar. Let it sit for 5 to 10 minutes until it dissolves and bubbles.
  • Prepare the dough by incorporating the rest of the sugar, eggs, butter, flour, cardamom, and salt into the milk mixture. Mix on low speed or by hand using a wooden spoon until fully blended, for about 2 minutes. The texture of the dough should resemble that of cookie dough, thick and luscious.
  • Refrigerate the dough: Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight. Dough can be refrigerated for up to 2 days.
  • Prepare the filling: Remove the dough from the fridge and start by making the almond filling. In a stand mixer fitted with the paddle attachment, beat almond paste on low speed until broken up. Increase speed to medium, add sugar, and mix until smooth. Add butter and beat until creamy, about 1 minute. The filling should be similar to buttercream frosting but slightly thicker due to the almond paste. Set aside for later use.
  • Roll out the dough: 1. Take the dough out of the refrigerator and place it onto a generously floured work surface. Dust the top with flour. 2. Pre-shape the dough into a long rectangle by pressing it with your hands. 3. Roll the dough out to a 24x6 inch rectangle using a rolling pin, working from the center outwards in one direction. 4. Adjust as needed by moving the dough and dusting with flour to prevent sticking. 5. Use a dough scraper if necessary to release the dough gently from the counter or patch any tears with your fingers.
  • Spread the almond filling in a generous long strip in the center of the rectangle, ensuring a 1-inch clearance at both ends.
  • Prepare the filling: Brush water on the edges of the dough. Fold the bottom edge up and over the filling, then fold the top edge down to enclose the filling completely. Press gently to seal and form a long log.
  • To form a ring, transfer the kringle onto a piece of parchment paper seam side down. Using the parchment paper, carefully transfer the kringle onto a baking sheet. Shape the kringle into a ring, sealing the ends together with a bit of water and pinching the seams to secure them.
  • Allow the kringle to rise at room temperature: Cover it with a tea towel or plastic wrap and let it proof in a cozy spot for 1 to 1 1/2 hours until slightly puffy and no longer cold to the touch.
  • Prepare for perfection: Position a rack in the middle of the oven and preheat to 375°F.
  • Prepare and add toppings: Crack an egg into a small bowl, beat it with a tablespoon of water using a fork or whisk, then brush the egg wash over the dough. Sprinkle sliced almonds and turbinado sugar generously on top. Bake until golden: Bake for 20-25 minutes until golden brown and the filling bubbles without spilling. Cool and make icing: Set aside to cool on a wire rack. Make the icing by whisking powdered sugar, milk, and vanilla until thick yet drizzle-able. Adjust consistency by adding milk one teaspoon at a time.
  • Drizzle the icing over the kringle using a spoon, then let it set before serving.

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