4 hrs 35 mins
4 hrs 10 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.
My Private Note
Units: US | Metric
- 3/4 cup butter, softened
- 1 package active dry yeast
- 1/4 cup water (105-115F)
- 1/4 cup sugar
- 1/4 cup warm milk (105-115F)
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon lemon extract
- 2 cups all-purpose flour
- 1 1/2 cups pie filling (poppyseed, prune, apricot, raspberry)
- 1 cup sliced almonds
- 1 cup powdered sugar
- 1 -2 tablespoon water
- 1In a mixing bowl, stir the yeast up with the warm water; add the sugar, warm milk, egg, salt, and lemon extract, mixing well.
- 2Stir in 1 3/4 cups of the flour until it forms a large ball.
- 3Turn ball out onto a floured surface, and knead in the remaining flour until the dough is smooth and elastic, about 2-3 minutes.
- 4Cover the dough and let rise about 5-7 minutes.
- 5Flour 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.
- 6Fold 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).
- 7Now fold the 4-inch side over 1/3 of the way, and the same with the opposite end, leaving a stack of dough.
- 8Loosely cover the dough with plastic wrap and refrigerate for 30-40 minutes.
- 9Now roll the refrigerated dough out again to a 12x8-inch square.
- 10Place the last square of butter to one side of the dough and do the folding process again, then refrigerate the dough for 2 hours.
- 11Cut 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).
- 12Spread half the filling on the middle of the dough and sprinkle with half of the almonds.
- 13Fold 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.
- 14Grease 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.
- 15Repeat with remaining kringle.
- 16Allow kringles to rise for about an hour or until a fingerprint remains when touched.
- 17Bake at 350F for 20-25 minutes or until golden; cool on wire racks.
- 18Prepare 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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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: