Danish Kringle Recipes

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DANISH KRINGLE



Danish Kringle image

Everyone agrees that no store-bought kringle can top this homemade version. The nut filling and sweet glaze give this spectacular coffee cake great flavor.

Provided by Taste of Home

Time 50m

Yield 2 kringles (10 slices each).

Number Of Ingredients 15

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup cold butter
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1 large egg, room temperature, beaten
1-1/2 cups finely chopped pecans or walnuts
1 cup packed brown sugar
1/2 cup butter, softened
1 cup confectioners' sugar
4 teaspoons water
1/2 teaspoon vanilla extract
2 tablespoons chopped pecans or walnuts

Steps:

  • In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs. Dissolve yeast in warm water; stir into flour mixture with warm milk and egg. Beat until smooth (dough will be very soft). Cover and refrigerate at least 2 hours but not more than 24 hours. , Punch dough down. Divide dough in half; refrigerate one half. On a well-floured surface, roll remaining half into a 15x6-in. rectangle. , Combine filling ingredients. Spread half of the filling down center of rectangle in a 2-in. strip. Fold sides of dough over filling; overlapping 1-1/2-in.; pinch edges to seal. Shape into an oval; pinch ends together. Place seam side down on a greased 15x10x1-in. baking pan. Repeat with remaining dough and filling. Cover and let rise in a warm place for 30 minutes. , Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool for 15 minutes. Combine confectioners' sugar, water and vanilla; spread over the kringles. Sprinkle with nuts.

Nutrition Facts : Calories 268 calories, Fat 17g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 162mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

KRINGLE



Kringle image

A classic pastry that originated in Racine, Wis., the American kringle has a flaky, buttery crust and a sweet, tender filling. This one, which is adapted from "Midwest Made: Big, Bold Baking from the Heartland" by Shauna Sever, is rich with almond paste. While kringles are best served within a day or two of baking, they can also be frozen. Just wait to ice them after defrosting, otherwise the icing gets a little sticky.

Provided by Melissa Clark

Categories     brunch, snack, pastries, dessert

Time 2h

Yield 2 (10-inch) kringles (about 12 servings)

Number Of Ingredients 17

1 cup/130 grams all-purpose flour
1 cup/130 grams bread flour
3 tablespoons/40 grams granulated sugar
2 teaspoons instant yeast
3/4 teaspoon fine sea salt
1 cup/225 grams cold unsalted butter (2 sticks), cut into 1/2-inch cubes
1/3 cup/80 milliliters cold whole milk
1 large egg, cold
3/4 cup/170 grams almond paste
4 tablespoons/60 grams unsalted butter (1/2 stick), at room temperature
1/4 cup/30 grams confectioners' sugar
1/4 cup egg whites, well-beaten (from about 2 large eggs)
Pinch of fine sea salt
1/4 teaspoon freshly squeezed lemon juice, plus more as needed
1 cup/125 grams confectioners' sugar
1/2 teaspoon vanilla extract or lemon juice
Pinch of fine sea salt

Steps:

  • Prepare the dough: In the bowl of a food processor, combine all-purpose flour, bread flour, sugar, yeast and salt. Pulse a few times to blend. Add butter and pulse 10 times, or until butter chunks are broken down by about half.
  • In a medium bowl, whisk together milk and egg. Scrape flour mixture into the bowl and use a flexible spatula to stir together until nearly all the flour is moistened. Use your hand to quickly knead the dough to bring it together. Transfer dough to a work surface, pat into a rectangle, and wrap with plastic wrap. Refrigerate for at least 4 hours and up to 2 days.
  • On a lightly floured surface, roll chilled dough into a roughly 8-by-15-inch rectangle. Fold the two short sides of the rectangle toward the center, folding the rectangle into thirds, like a letter. Rotate dough 90 degrees, then roll out again into a 8-by-15-inch rectangle; fold into thirds again. Wrap dough in plastic wrap and chill for at least 20 minutes.
  • Roll the dough out into a roughly 8-by-15-inch rectangle, fold into thirds, wrap in plastic wrap and chill for at least 20 minutes two more times. At this point, wrapped dough can be kept in the refrigerator up to 3 days, or freezer for 2 months.
  • Prepare the filling: In the bowl of an electric mixer, combine almond paste, butter, confectioners' sugar, 2 tablespoons of the egg whites and the salt. Beat to combine, then beat in lemon juice, adding more to taste, if you like.
  • Line two rimmed sheet pans with parchment paper. Unwrap the dough and cut in half.
  • On a lightly floured work surface, roll each half into a 6-by-24-inch rectangle. Spread 1/2-cup filling on each in an even strip down the center (about 2 1/2-inches wide).
  • Fold one long side over the filling, leaving the remaining third of the dough exposed. Use a pastry brush to the open border of dough with reserved egg whites on both the long side and two short ends. Fold the second long side over the first; pinch and press the seam tightly along the length and at both short ends, sinking your fingertips into the pastry to create a tight seal.
  • Remeasure dough to make sure it's at least 24 inches long; if necessary, stretch it back out. Form into an oval, then tuck one end into the other. Pinch and press the seam together, then transfer oval to prepared sheet pans and flip over so it's seam-side down. Repeat with the remaining dough and filling. Cover loosely with plastic wrap and let rise in a warm spot for 30 to 45 minutes, or until slightly puffy.
  • When ready to bake, heat oven to 375 degrees. Brush pastry with more egg white, then bake until golden, about 25 minutes, rotating sheet pans from front to back and top to bottom halfway through.
  • As soon as the pastries come out of the oven (and the pastries are piping hot!), do something that seems a little crazy: Compress each pastry slightly by using the sheet pan with the other pastry on it, setting the sheet pan on top of the pastry and pressing gently to eliminate the air pocket between the pastry and filling. Transfer the sheet pans to wire racks and allow pastries to cool completely.
  • Prepare the icing: In a small bowl, whisk together confectioners' sugar, vanilla, fine sea salt and 4 teaspoons water. Spread icing over tops of the kringles. Let icing dry before slicing and serving.

MOM'S DANISH KRINGLE RECIPE - (4.1/5)



Mom's Danish Kringle Recipe - (4.1/5) image

Provided by á-39535

Number Of Ingredients 17

PASTRY:
1 package yeast
1/4 cup warm water
1/2 cup cold butter or margarine
2 cups four
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup warm milk
1 beaten egg
NUT FILLING:
1 1/2 cups pecans, finely chopped
1 cup brown sugar, firmly packed
1/2 cup butter or margarine
GLAZE:
1 cup powdered sugar
4 to 5 teaspoon water
1/2 teaspoon vanilla

Steps:

  • Pastry: Dissolve yeast in the warm water. Using a pastry blender or two knives cut the butter into the flour and salt until the pieces are pea sized. Add yeast mixture, sugar, warm milk and egg. Beat until smooth, dough will be very soft. Cover and refrigerate at lest 2 hours but not more than 24. Prepare nut mixture: Cream all the nut mixture ingredients and set at room temperature until needed. Divide dough in half and return half to the refrigerator until ready to use. Quickly on a well floured surface roll dough out into a rectangle about an 1/2 inch thick. Spread half the nut mixture down the center of the rectangle in about a 2-inch strip. Fold the sides of the dough rectangle over the nut filling over lapping the seam. Place on an ungreased baking sheet seam side down in a ring shape. Cover and let rise for 30 minutes in a warm place and repeat process with the other half of the dough. Preheat oven to 375°F. Bake raised rings for 20 minutes or until golden brown. After removing from the oven allow to cool at least 15 minutes before glazing and transferring to a wire baker's rack for cooling. Glaze: Blend all the glaze ingredients and drizzle over partially cooled kringle.

SWEDISH KRINGLES



Swedish Kringles image

This is a flaky bar-type treat that my mom made many times when I was a kid. It is a tasty almond-flavored treat that is nice at Christmastime!

Provided by Jodie Hay

Categories     Bread     Yeast Bread Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

1 cup all-purpose flour
½ cup butter
1 tablespoon water, or as needed
1 cup water
½ cup butter
1 cup all-purpose flour
3 eggs
1 teaspoon almond extract
1 cup confectioners' sugar
1 tablespoon heavy cream
1 tablespoon butter, softened
1 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea-sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet.
  • In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread filling over dough.
  • Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.
  • Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread icing over pastry as soon as it's removed from the oven.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 39.7 g, Cholesterol 137.1 mg, Fat 27.4 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 16.5 g, Sodium 202.4 mg, Sugar 15.6 g

KRINGLE



Kringle image

Provided by Food Network

Categories     dessert

Time P3DT1h25m

Yield 2 kringles

Number Of Ingredients 15

3/4 cup butter
1 package dry yeast
1/4 cup lukewarm water
1/4 cup lukewarm milk
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon lemon extract
1 egg
2 cups sifted all-purpose flour
1 cup brown sugar
1/3 cup butter
Pinch salt
Pinch cinnamon
1 to 2 egg whites
Fruit, nuts, raisins or jam, of choice

Steps:

  • Soften butter with a potato masher or something similar. Spread the butter on waxed paper to an 8 by 16-inch rectangle. Chill.
  • Dissolve yeast in the warm water. Add milk, sugar, salt, lemon extract, and egg and mix well. Add flour and mix smooth by hand. A nice dough should be formed Wrap with plastic wrap and chill.
  • Roll the dough on well-floured board to an 8 by 12-inch rectangle. Divide the prepared butter layer into 2 equal parts. Place 1 piece of the butter on 2/3 of the dough. Fold the uncovered third of dough over the middle third (on top 1/2 of the butter layer), then fold the remaining third over the top. Chill.
  • Roll dough again to an 8 by 12-inch rectangle. Place the remaining piece of chilled butter on 2/3 of the dough. Fold in the same method as the first piece of butter.
  • Gently roll dough to an 8 by 16-inch rectangle being careful not to break the layering of butter. Fold like above in thirds. This make 24 layers of butter. Chill.
  • Cut the dough into 2 equal pieces. Lightly and patiently roll 1 piece at a time, until piece is about 6 by 20 inches.
  • To prepare filling mix ingredient until smooth. Spread center third of dough with butterscotch filling, then add fruit, nuts, raisins or jam. Fold 1 of the long edges to the middle, moisten other edge and fold over top to cover filling. Seal well.
  • Put kringle on lightly greased baking sheet and form into oval shape, pressing ends of kringle together to form a continuous oval. Flatten entire oval with hands. Cover kringle for 1 hour at room temperature.
  • Preheat the oven to 350 degrees F.
  • Bake for about 20 to 25 minutes, until golden brown color. Cool, then ice with mixture of powder sugar and water.
  • Please note that the best quality kringle require patience. This process is most successful when spread out over three days. Day 1, roll in first piece of butter. Day 2, roll in second piece of butter and additional fold. Day 3, create your kringle or other fine Danish pastries. A quality Danish pastry should be light, tender, flaky, and full of flavor. With patience and pride this recipe will yield just that.

DANISH KRINGLE RECIPE



Danish Kringle Recipe image

The official pastry of Wisconsin, this Danish kringle recipe is a must-try no matter where you live! Original recipe by Shauna Sever and made using the incomparable Melissa Clark's adaptation.

Provided by Dan from Platter Talk

Categories     Dessert

Time 9h25m

Number Of Ingredients 18

1 cup all-purpose flour
1 cup bread flour
3 tbsp granulated sugar
2 tsp instant yeast
1 tsp fine sea salt
1 cup unsalted butter (cold, cut into 1/2" pieces)
1/3 cup whole milk (cold)
1 egg (large, cold)
1.5 cups pecans (finely chopped)
1 cup brown sugar (firmly packed)
1/2 cup butter (room temperature)
1 cup powdered sugar
1 tsp vanilla extract
1 pinch fine sea salt
1/4 cup unsalted butter
1/4 cup granulated sugar
1/4 cup brown sugar (packed)
1/2 cup whipping cream

Steps:

  • Combine the flours, sugar, salt and yeast in a mixing bowl and stir together. Next, add this mixture to a food processor. Add the butter and pulse-process a dozen times or so. You'll want the chunks of butter to be chopped to half-sized pieces.
  • Combine the egg and milk into a large mixing bowl and briefly stir together with a table fork or whisk if you have one. Add the dry ingredients to the egg mixture and stir together without over-mixing. Briefly knead the dough by hand then place on a hard, clean work surface. Gently pat the dough into a square or rectangle shape and wrap and seal with kitchen wrap. Chill in the fridge for 6 48 hours.
  • On a hard, clean, and lightly-dusted work surface, use a rolling pin and form the dough into a rectangle, about 9 x 15 inches in size. Take the short ends of the dough and fold in toward the center (using about one third of the dough on each end.) Turn the rolled and folded dough by 90 degrees and repeat this process using the same dimensions. Use kitchen wrap to wrap and chill for 30 minutes.
  • Repeat the above step 1 more time. Now you have the option of using the dough, storing it in the fridge for 48 hours (wrapped and sealed,) or freezing it for up to 3 months.

Nutrition Facts : Calories 234 kcal, Carbohydrate 29 g, Protein 3 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 143 mg, Fiber 1 g, Sugar 20 g, 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 KRINGLE



DANISH KRINGLE image

Categories     Nut     Christmas

Number Of Ingredients 7

2 cups all-purpose flour, sifted
1 cup sour cream
2 cups (divided) butter
2 cups brown sugar
1 1/2 cups (divided) English walnuts, chopped
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 (softened), 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.

EASY DANISH KRINGLE



Easy Danish Kringle image

Serve this nut-filled pastry made with refrigerated pie crust with a compote of fruit for an easy breakfast worthy of company. A kringle is a thin pastry developed over 100 years ago in Denmark. Kringles are hand-rolled from Weinerbrod dough. Many layers of the flaky dough are made, stacked then shaped in an oval. After filling with fruit, nut, or other flavor combinations, the pastry is baked and iced. Kringles are still popular items in modern Danish bakeries. Recipe from Dean Phillips, Pillsbury Bake-Off 38 contestant.

Provided by NcMysteryShopper

Categories     Breakfast

Time 27m

Yield 8 serving(s)

Number Of Ingredients 9

1 refrigerated pie crust, softened as directed on box (from 15-oz box)
2/3 cup chopped pecans
1/3 cup packed brown sugar
3 tablespoons butter (do not use margarine spread) or 3 tablespoons margarine, softened (do not use margarine spread)
water
1/2 cup powdered sugar
1/4 teaspoon vanilla
2 -3 teaspoons milk
3 tablespoons chopped pecans, for top

Steps:

  • Heat oven to 375°F
  • Remove pie crust from pouch and place flat on ungreased dark baking sheet.
  • In a medium mixing bowl, combine pecans, brown sugar and butter. Spread over half of pie crust to within 3/4" of the edge. Brush rim with water and fold pie crust over filling. Move kringle to center of baking sheet. Seal with fork and prick the top.
  • Bake 17 to 22 minutes or until golden brown.
  • Meanwhile, in small bowl, mix powdered sugar, vanilla and enough milk until smooth. Drizzle over warm kringle and sprinkle with some pecans.
  • Cool completely and cut into wedges.

Nutrition Facts : Calories 300.7, Fat 20.2, SaturatedFat 5.4, Cholesterol 11.6, Sodium 131.3, Carbohydrate 29.4, Fiber 2, Sugar 17.6, Protein 2.7

DANISH KRINGLE



Danish Kringle image

From Aebleskiver and More - A Sampling of Danish Recipes by Lisa Steen Riggs. I have heard this is devilishly hard to make, but well worth it if you can master it. I've never been able to make it. Hope you have better luck! Time required for chilling dough and for dough to rise are not included in prep time.

Provided by AB_Fan

Categories     Breads

Time 1h45m

Yield 2 kringle, 30 serving(s)

Number Of Ingredients 13

3/4 cup butter
2 3/4-3 cups sifted flour, divided
1 (1/4 ounce) package dry yeast
1/4 cup lukewarm water
3 tablespoons sugar, divided
1 egg, beaten, divided
3/4 cup cold milk
1 teaspoon salt
1/4 cup butter
1 1/2 cups powdered sugar (confectioner's sugar)
1/2 teaspoon ground cardamom
1/4 cup finely chopped almonds
2 1/2 teaspoons heavy cream

Steps:

  • For the pastry:.
  • Blend the butter and 1/4 cup of the flour together and set aside.
  • Dissolve yeast in the lukewarm water; add 1 Tbsp sugar, and let stand for 5 minutes.
  • Beat together the egg (reserve 1 Tbsp for topping), cold milk, 2 tbsp sugar, salt, and the yeast mixture.
  • Blend in remaining flour to form a stiff dough.
  • Chill in refrigerator for about 45 minutes,
  • When 45 minutes have passed, on a lightly floured surface, roll out to a 12-inch square.
  • Roll the flour/butter mixture between sheets of waxed paper to a 10x4-inch rectangle, remove wax paper, and place the mixture in the center of the dough.
  • Fold each side of the dough over the flour/butter mixture; turn slightly and roll out again to a 12-inch square.
  • Repeat the folding and rolling process two more times.
  • Wrap the dough in waxed paper and chill for 30-60 minutes.
  • For the filling:.
  • Blend all ingredients together, using enough cream to form a spreadable consistency - not too firm that it crumbles when spread, but not to soupy either.
  • Assembly:.
  • Preheat your oven to 375 degrees.
  • Roll out chilled dough to a 24x12-inch rectangle, then cut lengthwise into two 24x6-inch strips.
  • Spread each strip with filling, leaving at least 1/4 inch on all sides.
  • Roll as a jelly roll, starting with the 24-inch edge.
  • Moisten edges, seal, and stretch to about 30 inches.
  • Place on a greased baking sheet.
  • Shape into an oval or pretzel shape.
  • Flatten to about 1/2-inch thickness.
  • Brush with the reserved egg.
  • Cover with a moist cloth, and let rise in a warm place for 30 minutes.
  • Bake for 25-30 minutes or until golden brown and delicious.

DANISH ALMOND KRINGLE



Danish Almond Kringle image

Categories     Bread     Cake     Bake     Almond     Pastry

Yield makes 16 servings

Number Of Ingredients 19

2 1/4 teaspoons (1 package) active dry yeast
1 tablespoon sugar
1/2 cup warm milk, 105° to 115°F
1 cup heavy cream, at room temperature
3 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon freshly ground cardamom (see Note)
8 tablespoons (1 stick) chilled unsalted butter, cut into slices
For the Almond Filling
One 8-ounce package almond paste (about 1 cup)
1/2 cup chopped blanched almonds
1/3 cup sugar
1 teaspoon ground cinnamon
1 teaspoon almond extract
For the Topping
1/3 cup sugar
1 egg white, beaten
1/4 cup sliced almonds

Steps:

  • In a small bowl, combine the yeast, sugar, and milk. Let stand until the yeast dissolves and begins to foam, about 10 minutes. Stir in the cream.
  • In a large bowl, combine the flour, sugar, salt, and cardamom. Cut in the butter until the mixture resembles coarse meal. Fold in the yeast mixture just until the dough is moistened. Cover and refrigerate for 12 to 24 hours.
  • Turn the chilled dough out onto a lightly floured surface. With a rolling pin, pound the dough until flattened to a 2-inch thickness, then roll the dough out into a 24-inch square.
  • To prepare the filling, blend the almond paste, almonds, sugar, cinnamon, and almond extract together. Spread the filling to within 1 inch of the edges of the square, and roll the dough up as tightly as possible.
  • Sprinkle the sugar for the topping on the work surface. Roll the dough firmly into the sugar to coat it well, and, at the same time, stretch it to form a log of dough 36 to 40 inches long.
  • Cover a baking sheet with parchment paper. Place the roll on the paper in the shape of a pretzel. Brush the surface with the egg white and sprinkle with the almonds. Cover and let rise for 45 minutes, or until puffy but not doubled.
  • Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 300°F. Bake in the center of the oven for 30 to 35 minutes, until golden. Remove the bread from the oven and cool on a wire rack.

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  • Start the dough. In a large mixing bowl, combine the all-purpose flour, bread flour, sugar, yeast and salt. Stir to combine. Next, add the cubed butter and cut it into the dry ingredients, using a pastry blender, until the butter resembles coarse, semi-uniform crumbs that are a little larger than pea-sized.
  • Add wet ingredients. In a small bowl, whisk together the milk and egg. Then, add the milk and beaten egg to the flour-butter mixture. Using a rubber spatula, stir together until moistened and then turn the mixture out onto a clean surface.
  • Knead and shape. Working quickly, use your hands to gently knead the mixture until it comes together to form a smooth, yet crumbly, dough. Shape into a rectangle and then wrap tightly with plastic wrap.
  • Make the filling. To prepare the filling, finely blend half of the pecans in a food processor. Transfer the pecans to a small bowl and combine with sugar, maple syrup and melted butter.
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  • Repeat the lamination. Repeat the rolling and folding process (called lamination) in its entirety two more times, chilling 20 minutes between sessions.
  • Assemble the kringle. Line two, large rimmed sheet pans with parchment paper. Unwrap the dough and cut it in half. Return one half of the dough to the fridge and place the other half on a lightly floured work surface.
  • Fold and seal. Next, seal the filling inside the kringle by taking one long side of the rectangle and folding it over the filling, pressing gently to adhere.
  • Shape and proof. Remeasure dough to make sure it’s at least 30 inches long, stretching to the appropriate length, if necessary. Transfer the dough to one of the parchment-lined baking sheets, seam-side down, and gently shape into an oval.
  • Bake. Preheat the oven to 375°F with your oven’s rack in the center position. Brush the proofed pastry with egg wash and then bake until deeply golden; about 18-22 minutes.


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From kingarthurbaking.com


HOW TO MAKE DANISH KRINGLE - A DELICIOUS HOMEMADE TASTY
In Denmark, we grew up having the Danish Kringle on special occasions. My family would go to the bakery and pick up a fresh tasty Kringle. Then, bring it bac...
From youtube.com


DANISH KRINGLE RECIPE, WHATS COOKING AMERICA
2021-12-23 Danish Kringle Instructions: In a small bowl, dissolve yeast in warm water. Using a pastry blender or two knives, in a large bowl, cut butter into flour and salt until particles are the size of small peas. Add yeast mixture, sugar, warm milk, and egg; beat until smooth (dough will be very soft). Cover and refrigerate at least 2 hours but not ...
From whatscookingamerica.net


DANISH KRINGLE BAKED IN TUCSON, ARIZONA - HONEST COOKING
2018-11-24 4777 E. Sunrise Dr Ste 113. Tucson, AZ 85718. 520.579.1959 www.Monasdanishbakery.com. Raspberry Kringle-Photo courtesy of Mona’s Danish Bakery. MLiss A Hinshaw. M’Liss is a freelance travel writer with a niche for food which together makes the world her place to explore fabulous sites and tasty foods.
From honestcooking.com


DANISH KRINGLE - THE SPRUCE EATS
2021-06-22 Gather the ingredients. For the dough, mix the flour, sugar, yeast, and cardamom in a large bowl. Make a well in the center. Melt the butter and while it is still warm (not hot) pour it into the center and add the egg. Mix with a wooden spoon, gradually adding the milk. (You may not need all of the milk.
From thespruceeats.com


LAUREN'S FAMILY KRINGLE (GUEST POST) - OUTSIDE OSLO
2020-10-15 Cut 1/2 cup butter into 1 cup flour. Add 2 tablespoons of ice water over mixture; mix with fork or pastry cutter, even your hands. Round into ball; divide in half (if you want to or just shape to fit a 9 x 13” pan). On a lined or ungreased baking sheet, shape each half into a strip, about 12 x 3 inches.
From outside-oslo.com


20 TRADITIONAL DANISH RECIPES - INSANELY GOOD
2022-06-16 The pork burger patty is kept simple with breadcrumbs, an egg, and salt and pepper. Once coated in the breadcrumbs, the patties need to be fried in oil for around 8 minutes total. These make for an excellent, crunchy alternative to pork chops or meatballs. 12. Red Berry Pudding with Cream.
From insanelygoodrecipes.com


DANISH KRINGLE WITH CINNAMON SUGAR FILLING – GALOP KRINGLE
2021-11-07 Preheat the oven to 350 degrees. Mix 2 of the 3 cups of Flour with the 3 tsp Baking Powder. Cut in the butter. You can use a pastry knife, your mixer or your fingers. Add 1 cup of milk and mix until combined and smooth. Add the remaining 1 cup of flour and kneed the dough until it is smooth and easy to handle.
From adashofdanish.com


BEST DANISH KRINGLE RECIPE - HOW TO MAKE DANISH PASTRY
2012-01-05 Preheat oven to 350º F with racks in the upper-middle and lower-middle positions. Over medium-low heat, melt the butter in an 8-inch skillet (not non-stick or cast iron.) Once the butter has melted, increase the heat to medium. Cook butter until the solids just start to brown.
From food52.com


KRINGLE RECIPES - O&H DANISH BAKERY OF RACINE WISCONSIN
Wisconsin Kringle. Wisconsin Sunset Kringle. Pecan and Raspberry Pair. Apple and Almond Pair. O&H Danish Bakery. 5910 Washington Avenue. Racine, Wisconsin 53406. U.S.A. 1 …
From ohdanishbakery.com


DANISH KRINGLE - CULINARY HILL
2020-03-02 To make the icing: In a small bowl, whisk together powdered sugar, 3 tablespoons milk, butter, and almond extract until smooth. If the icing seems too thick, add more milk, 1 teaspoon at a time, until smooth enough to drizzle. Drizzle each Kringle with icing. Top with sprinkles or sliced almonds if desired.
From culinaryhill.com


DANISH KRINGLE | VINTAGE RECIPE - GJENVICK-GJøNVIK ARCHIVES
Chill dough 2 hours in the refrigerator. Cut in 4 strips lengthwise. For 4 kringle's, roll strips out to 18 x 2-1/2". Spread filling in the middle and fold ends over. Sprinkle with ground nuts and granulated sugar. Form in pretzel shapes and let rest in a warm place 45 minutes to rise.
From gjenvick.com


DANISH CHRISTMAS KRINGLE WITH VARIATIONS ON FILLINGS (NUT, …
Brush the kringle again with the egg white and bake for 25 to 30 minutes or until golden. Cool on a wire rack. Makes one 15-inch-diameter pretzel or two 12-inch horseshoes. Cool on a wire rack. Makes one 15-inch-diameter pretzel or two 12-inch horseshoes.
From foodgeeks.com


DANISH KRINGLE | THE FRESH LOAF
Roll out dough so that it is approx. 36” long by about 4” wide. Scoop butter cream filling down the centre, roll up. Form the kringle into whatever shape you wish, I used a pretzel shape. Glaze kringle with egg and apply sugar on top. Add almonds on top and proof for 45-60 minutes. Bake @ 375 for 30-35 minutes.
From thefreshloaf.com


DANISH KRINGLE WITH MARZIPAN REMONCE | MY DANISH KITCHEN
2017-07-01 Transfer dough to a clean bowl, cover with a clean, dry tea-towel, place bowl in a warm location and let rise for 1 hour. To make Remonce filling: Beat butter and sugar until smooth. Add marzipan and continue to beat until completely smooth. Rolling out dough: For easy clean-up, place two long pieces of plastic wrap (cling wrap) onto your work ...
From mydanishkitchen.com


DANISH KRINGLE RECIPE - SIMPLY RECIPES
2022-02-14 Add the toppings: Crack an egg into a small bowl and beat with a tablespoon of water using a fork or a whisk. Use a pastry brush to apply the egg wash over the top of the dough. Scatter a generous handful of sliced almonds and some …
From simplyrecipes.com


EDIBLE MADISON | DANISH KRINGLE
1. Trace or mark an 8-inch square in pencil on each of two pieces of waxed paper. Divide softened butter in half and spread each half evenly within the marked squares. Chill. 2. While butter is chilling, stir yeast into warm water and let stand a few minutes until it begins to foam.
From ediblemadison.com


ALMOND KRINGLE RECIPE - SHUGARY SWEETS
2021-09-22 Spread on top of crust layers. Bake for 40-45 minutes in a 375 degree oven. Cool on baking sheet for 10 minutes, then remove to a wire rack. STEP 3. Make the icing. While the Kringle is cooling in the oven prepare frosting by beating butter with powdered sugar, almond extract and milk. Continue to beat until smooth.
From shugarysweets.com


DANISH KRINGLE - YUM TASTE
2015-02-16 Original recipe makes 3 braids. Ingredients. 1 cup butter 2 cups sifted all-purpose flour 1 cup sour cream 1 cup butter, softened 2 cups brown sugar 1 1/2 cups chopped English walnuts, divided 1 cup confectioners’ sugar 2 tablespoons water. PREP. 45 mins; COOK. 30 mins; READY IN. 13 hrs 15 mins; Directions. In a large bowl, cut 1 cup butter into flour until …
From yumtaste.com


DANISH PASTRY - KRINGLE | VINTAGE RECIPE
Step 10: Add More Butter and Fold the Kringle Dough Again. GGA Image ID # 175d616573. Step 11: Cut the Folded Kringle Dough in Half and Place in Plastic Wrap. GGA Image ID # 175d61a05b. Step 12: A Side View of Folded Kringle Dough, Layered with Butter. The Many Layers of Butter Gives the Kringle its Flaky Texture.
From gjenvick.com


RECIPE FOR DANISH KRINGLE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


O&H DANISH BAKERY - DANISH KRINGLE BAKERY IN RACINE WISCONSIN
See How The Danish Roll Facebook ». Join our Mailing List. O&H Danish Bakery. 5910 Washington Avenue. Racine, Wisconsin 53406. U.S.A. 1-800-709-4009.
From ohdanishbakery.com


KRINGLE – DENMARKS BEST KRINGLE | MY DANISH KITCHEN
2012-10-29 Transfer dough to a clean bowl, cover with a clean, dry tea-towel, place bowl in a warm location and let rise for 1 hour. To make Remonce filling, place butter in a small saucepan and heat over low heat until almost all melted. Add sugar and cinnamon. Remove from stove and stir until all sugar is melted with the butter.
From mydanishkitchen.com


DANISH KRINGLE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


OLD DANISH CHRISTMAS KRINGLE (DANSK SMøRKRINGLE)
Instructions. Make the dough: Dissolve the yeast in the warm water in a medium mixing bowl. Let the mixture stand 5 minutes until bubbly. Add the milk, cardamom, 1/4 cup sugar, egg yolks and cream. Stir well and set side. In the bowl of a food processor, combine the flour and salt.
From sprinklebakes.com


DANISH PUFF ... AN EASY ALMOND KRINGLE RECIPE! | HELLO LITTLE HOME
2018-04-25 Bring 1 cup water and ½ cup butter to a boil in a medium saucepan. Remove from heat, then add almond extract. Beat in 1 cup flour, stirring vigorously to avoid lumps. When dough is smooth, add an egg and mix until incorporated; repeat process with remaining eggs. Spread topping evenly over pastry.
From hellolittlehome.com


GRANDMOTHER`S EASY DANISH KRINGLE. – MA'S RECIPES.
Recipe. Cake yeast is poured into the milk and the rest is mixed and kneaded together. The dough is rolled out into a square until it is approx 1 cm thick, cut into the middle so you have 2 parts. Fill in a stripe in the middle of the dough, now folde the …
From masrecipes.com


TRY THIS EASY DANISH KRINGLE RECIPE! - YOUTUBE
I show you how to make Danish kringle. How to bake my easy Danish kringle recipe. Recipe:https://fdgk.dk/authentic-danish-pastryBuy Foodgeek merchandise: htt...
From youtube.com


HOMEMADE DANISH COFFEE CAKE (DANISH KRINGLE) | COOKIES AND CUPS
2021-07-30 This Danish coffee cake recipe has sweet but subtle flavors. The dough becomes a buttery, pastry-like base, tasting somewhat like a homemade pie crust. It’s then topped with a filling made from butter and eggs, baked in wide strips, and drizzled with sweet vanilla icing. When you mix in the walnuts there is a delicious nutty crunch in each ...
From cookiesandcups.com


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