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    You are in: Home / Recipes / Kringles Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 35 mins

    4 hrs 10 mins

    25 mins

    Sue Lau's Note:

    This is a Danish type of pastry I first had when I visited Milwaukee. These are shaped into rings and can be made in different flavors. Prep time includes chilling time.

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    Units: US | Metric


    1. 1
      In a mixing bowl, stir the yeast up with the warm water; add the sugar, warm milk, egg, salt, and lemon extract, mixing well.
    2. 2
      Stir in 1 3/4 cups of the flour until it forms a large ball.
    3. 3
      Turn ball out onto a floured surface, and knead in the remaining flour until the dough is smooth and elastic, about 2-3 minutes.
    4. 4
      Cover the dough and let rise about 5-7 minutes.
    5. 5
      Flour a surface and roll out the dough into an 8x12-inch rectangle; place one sheet of the butter on top of the dough at one edge.
    6. 6
      Fold the 1/3 that has no butter down over the middle third; then fold the side with the butter over the top of that (it should be about 4-inches wide by 8-inches long).
    7. 7
      Now fold the 4-inch side over 1/3 of the way, and the same with the opposite end, leaving a stack of dough.
    8. 8
      Loosely cover the dough with plastic wrap and refrigerate for 30-40 minutes.
    9. 9
      Now roll the refrigerated dough out again to a 12x8-inch square.
    10. 10
      Place the last square of butter to one side of the dough and do the folding process again, then refrigerate the dough for 2 hours.
    11. 11
      Cut the dough in half (keep the other in the refrigerator while waiting); and roll out to a 6x24-inch rectangle (if hard to roll, allow to rest for 5 minutes or so).
    12. 12
      Spread half the filling on the middle of the dough and sprinkle with half of the almonds.
    13. 13
      Fold the dough over 1/3 of the way; brush lightly with water then fold over the other third and pinch the dough to form a seal.
    14. 14
      Grease a baking sheet and place the kringle on, forming it into a ring as you do, and sealing the ends together; pat the kringle with your hands to keep it flat.
    15. 15
      Repeat with remaining kringle.
    16. 16
      Allow kringles to rise for about an hour or until a fingerprint remains when touched.
    17. 17
      Bake at 350F for 20-25 minutes or until golden; cool on wire racks.
    18. 18
      Prepare icing by mixing powdered sugar with enough water to form a drizzling consistency; drizzle over kringles while they are still warm.

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    Ratings & Reviews:

    • on March 19, 2008

      can't wait to try this and see how it compares to the real thing from

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 10, 2005


      i haven't tried this recipe yet, but i have not been able to find these wonderful treats outside of wisconsin. definatly going to try to make some this christmas

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Kringles

    Serving Size: 1 (879 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1730.4
    Calories from Fat 876
    Total Fat 97.3 g
    Saturated Fat 47.2 g
    Cholesterol 293.0 mg
    Sodium 1127.7 mg
    Total Carbohydrate 192.2 g
    Dietary Fiber 9.5 g
    Sugars 86.5 g
    Protein 28.9 g

    The following items or measurements are not included:

    pie filling

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