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    You are in: Home / Recipes / Danish Kringle Recipe
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    Danish Kringle

    Average Rating:

    2 Total Reviews

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    • on December 26, 2010

      "Kringle & Presents" is a Christmas morning tradition in our family, and when the local bakery that supplied us closed, I decided to try making one myself. The process is indeed somewhat complicated, but the results are well worth the effort. The picture I submitted is from my first attempt, and for someone with very little experience making yeast dough, the results were outstanding. My family loved it!! The recipe instructions are detailed, clear and easy to follow. I would suggest including instructions to have the seam on top. I also kept one of the assembled kringles in the fridge for a day and a half prior to baking, and had the same excellent results. The only changes I made, were using 1 1/2 times the filling, and sprinkling some sliced almonds on top after the egg wash. Definitely a recipe I will make again...M

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    • on December 29, 2009

      I've made this recipe 3 times now and it's turned out great each time. The dough is no hassle to make and really easy to deal with. I diverted from the recipe in just small ways; I added a few drops of almond flavoring to the filling, as well as a full teaspoon of cardamom and I had to use quite a lot more cream than what it calls for so it spread easily and didn't rip the dough. I will definitely be making this over and over again. Thanks for posting this!

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    Nutritional Facts for Danish Kringle

    Serving Size: 1 (38 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 139.6
    Calories from Fat 66
    Total Fat 7.4 g
    Saturated Fat 4.2 g
    Cholesterol 24.7 mg
    Sodium 130.9 mg
    Total Carbohydrate 16.6 g
    Dietary Fiber 0.5 g
    Sugars 7.2 g
    Protein 2.0 g

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