Danish Chocolate Kringle No Yeast Puff Recipes

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DANISH PUFF (ALMOND KRINGLE)



Danish Puff (Almond Kringle) image

Learn how to make this easy Danish Puff (Almond Kringle), a sweet, flaky treat your family won't be able to resist!

Provided by Ginnie

Categories     Dessert

Time 1h15m

Number Of Ingredients 16

1 cup flour
1/2 cup unsalted butter, (at room temperature*)
1/2 teaspoon salt
2 tablespoons water
1 cup water
1/2 cup unsalted butter*
1 teaspoon almond extract
1 cup flour
1/2 teaspoon salt
3 large eggs
1 1/2 cups powdered sugar
2 tablespoons unsalted butter, (at room temperature*)
1/2 teaspoon vanilla
pinch salt
1 to 2 tablespoons water
1/2 cup chopped or sliced almonds, (toasted)

Steps:

  • Preheat oven to 350 degrees.

Nutrition Facts : Calories 247 kcal, ServingSize 1 serving

DANISH KRINGLE



Danish Kringle image

This recipe is from my father-in-law's mother who was born and raised in Denmark. It is a wonderful holiday pastry treat that is both beautiful and delicious. Plan to make your dough at least 1 to 2 days in advance--but it's very simple. It takes just a few minutes to prepare and refrigerate. Creating the kringle takes more time, but it is worth it!

Provided by Colleen Royal

Categories     Bread     Yeast Bread Recipes

Time 13h15m

Yield 18

Number Of Ingredients 8

1 cup butter
2 cups sifted all-purpose flour
1 cup sour cream
1 cup butter, softened
2 cups brown sugar
1 ½ cups chopped English walnuts, divided
1 cup confectioners' sugar
2 tablespoons water

Steps:

  • In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
  • Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
  • Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 35.2 g, Cholesterol 59.9 mg, Fat 29.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 15.2 g, Sodium 157.2 mg, Sugar 22.8 g

DANISH PUFF



Danish Puff image

I remember Mom making this cream puff variation for special occasions. -Susan Garoutte, Georgetown, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 16

1 cup all-purpose flour
1/2 cup cold butter, cubed
1 to 2 tablespoons ice water
TOPPING:
1/2 cup butter, cubed
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
3 large eggs
1/2 teaspoon almond extract
ICING:
1-1/2 cups confectioners' sugar
2 tablespoons butter, softened
2 tablespoons water
1-1/2 teaspoons vanilla extract
1/2 cup sliced almonds, toasted

Steps:

  • Preheat oven to 350°. Place flour in a bowl; cut in butter until crumbly. Sprinkle with water; toss with a fork until dough holds together when pressed. Divide dough in half. On greased baking sheets, press each portion into 12x3-in. rectangle., For topping, in a saucepan, heat butter and water to a rolling boil. Add flour and salt all at once and beat until blended. Cook over low heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition until smooth. Add extract; continue beating until mixture is smooth and shiny. Spread half of the mixture over each rectangle., Bake until puffed and golden brown, about 1 hour. Cool on pans 10 minutes., Mix first four icing ingredients until smooth; spread over warm pastries. Sprinkle with almonds.

Nutrition Facts : Calories 247 calories, Fat 15g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 154mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.

FLAKY DANISH KRINGLE



Flaky Danish Kringle image

This traditional yeast bread wonderfully reflects my Scandinavian heritage. Flaky layers of tender dough are flavored with almond paste. The unique sugar cookie crumb coating adds the perfect amount of sweetness.

Provided by Taste of Home

Time 50m

Yield 20 servings.

Number Of Ingredients 12

8 tablespoons butter, softened, divided
1-1/2 to 2 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1/4 cup warm half-and-half cream (110° to 115°)
2 tablespoons sugar
1/4 teaspoon salt
1 large egg, beaten
1/2 cup almond paste
1 large egg white, beaten
1/4 cup sugar cookie crumbs
2 tablespoons sliced almonds

Steps:

  • In a small bowl, cream 6 tablespoons butter and 2 tablespoons flour. Spread into an 8x4-in. rectangle on a piece on waxed paper. Cover with waxed paper; refrigerate. , In a large bowl, dissolve yeast in warm water. Add the cream, sugar, salt and egg; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Roll into an 8-in. square. Remove top sheet of waxed paper from butter mixture; invert onto center of dough. Peel off waxed paper. Fold plain dough over butter layer. Fold widthwise into thirds. Roll out into a 12x6-in. rectangle. Fold into thirds. Repeat rolling and folding twice. Wrap in waxed paper; refrigerate for 30 minutes. , On a lightly floured surface, roll into a 24x5-in. rectangle. In a small bowl, beat almond paste and remaining butter; beat until smooth. Spread lengthwise down the center of dough. Fold dough over filling to cover; pinch to seal. Place on a greased baking sheet. Shape into a pretzel. Flatten lightly with a rolling pin. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Brush egg white over dough. Sprinkle with cookie crumbs and almonds. Bake until golden brown, 20-25 minutes. Carefully remove from pan to a wire rack to cool.

Nutrition Facts : Calories 121 calories, Fat 7g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 88mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

KRINGLE (DANISH PUFF)



Kringle (Danish Puff) image

My mom started making this recipe when I was little. She made is for special occasions, such as Christmas or birthdays. I hope you will enjoy it as much as I do.

Provided by Sidd9260

Categories     Breakfast

Time 1h20m

Yield 2 puffs, 28 serving(s)

Number Of Ingredients 12

1/2 cup oleo
1 cup flour
2 tablespoons water
1 cup water
1/2 cup oleo
1/2 teaspoon almond extract
1 cup flour
3 eggs
1/2 cup powdered sugar
1/2 teaspoon almond extract
milk, to make a thick drizzle
walnuts (optional)

Steps:

  • Cut oleo into flour, add water to make crust.
  • Divide into 2 (9x4) pieces on a large cookie sheet.
  • Bring water and oleo to a boil, remove from heat, add flavoring.
  • Add flour and mix quickly.
  • Add eggs, one at a time, beat well after each addition.
  • Divide and spread over crust.
  • Bake at 350 degrees for 60 minutes.
  • Drizzle with glaze.
  • Sprinkle with chopped walnuts, if desired.
  • Cool completely.

DANISH KRINGLE



Danish Kringle image

Danish kringle, known as smørkringle in Denmark, is a rich pastry flavored with almonds and butter and shaped into a ring or a giant pretzel.

Provided by Mark Beahm

Categories     Breakfast     Brunch     Bread

Time 6h40m

Yield 10

Number Of Ingredients 22

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
For the icing
1 cup (113g) powdered sugar
1 1/2 tablespoons whole milk
1/2 teaspoon vanilla extract

Steps:

  • Warm the milk in the microwave: Pour the milk into a microwave safe cup or bowl. Heat the milk in the microwave in 15 second intervals until it is warm to the touch but not scalding, about 100°F. If it scalds or burns, then it's too hot for the yeast. You can also use a thermometer to check the temperature of the milk to be sure it has reached 100°F.
  • Enclose the filling: Use a pastry brush to brush the edges of the dough with water. Fold the long bottom edge up and over the filling, then fold the top edge down, overlapping the bottom edge to enclose the filling completely. Gently press the seam to close. You should end up with a long log.
  • Arrange oven rack and preheat the oven: Arrange a rack in the middle of the oven. Preheat the oven to 375°F.

Nutrition Facts : Calories 597 kcal, Carbohydrate 64 g, Cholesterol 130 mg, Fiber 2 g, Protein 10 g, SaturatedFat 18 g, Sodium 246 mg, Sugar 31 g, Fat 35 g, UnsaturatedFat 0 g

KRINGLA (DANISH PUFF PASTRY)



Kringla (Danish Puff Pastry) image

Another of my mom's specialties - this makes a very flaky pastry that comes apart in your mouth. Not exactly low-fat, but one can't have everything. Light enough for summer, but rich enough for winter.

Provided by ChrisMc

Categories     Dessert

Time 1h30m

Yield 2 kringlas

Number Of Ingredients 11

1/2 cup butter
1 cup flour
2 tablespoons water
1/2 cup butter
1 cup water
1 cup flour
3 eggs
1 teaspoon almond extract
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla or 1/2 teaspoon almond extract

Steps:

  • Heat oven to 350 degrees. To make the crust, cut the butter into the flour. Sprinkle with water and form into a dough. Shape into two 3" by 12" strips on an ungreased baking sheet.
  • To make the topping, heat the butter and water to a full rolling boil in a saucepan. Remove from the heat and stir in flour and almond extract. Return to low heat and stir vigorously until it forms a ball (about 1 minute). Remove from heat and beat in eggs.
  • Divide the topping in half and spread over crusts. Bake for 1 hour until brown and crispy.
  • While the kringla is baking, make the icing. Sift the powdered sugar. Stir in milk and vanilla until smooth.
  • After the pastries have cooled, top with the icing and let it set. When the icing has set, cut into strips.

DANISH ALMOND PUFF



Danish Almond Puff image

My mom used to make this Almond Puff every year for Christmas. It is very elegant and pretty--and surprisingly easy to make. I almost always have every ingredient already in my cupboard. I made it myself for the first time and my husband loved it. I'm planning to make it for his mom when she comes to visit. This is a fun one to share.

Provided by WarringEagle

Categories     Bread     Yeast Bread Recipes

Time 2h

Yield 8

Number Of Ingredients 12

1 cup all-purpose flour
½ cup butter, softened
2 tablespoons water
½ cup butter
1 cup water
1 teaspoon almond extract
3 eggs, beaten
1 cup all-purpose flour
1 cup confectioners' sugar
1 teaspoon almond extract
1 tablespoon milk, or as needed
2 tablespoons candy sprinkles

Steps:

  • Place 1 cup of flour in a medium bowl. Mix in butter using a fork or a pastry blender. Sprinkle 2 tablespoons of water over, and stir with a fork until dough comes together. Divide into two balls. Pat dough into two long strips on an ungreased baking sheet, about 14 inches long and 3 inches wide. Set aside.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a saucepan, combine 1/2 cup of butter and 1 cup of water. Bring to a rolling boil. Add 1 teaspoon of almond extract and remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet.
  • Bake in the preheated oven until golden, about 1 hour. Allow to cool almost to room temperature before frosting.
  • To make the frosting, mix together the confectioners' sugar, 1 teaspoon of almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish, and decorate with candy sprinkles if desired.

Nutrition Facts : Calories 423.8 calories, Carbohydrate 42 g, Cholesterol 130.9 mg, Fat 25.9 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 15.2 g, Sodium 192.7 mg, Sugar 17.9 g

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