The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Danish Kringle

dwcoleman's picture
dwcoleman

Danish Kringle

 


I love these and my local bakery closed down leaving me with no good sources.


Hours and hours scouring for an authentic recipe led me to Beatrice Ojakangas.  She had shared the recipe with Julia Child, and has authored a book containing the recipe.


 




 


Here is her recipe from her website http://beatrice-ojakangas.com/2010/03/much-requested-danish-pastry-recipe/, along with my results.


Basic Danish Pastry (Quick Method)


1/4 cup warm water, 105*F. to 115*F.


1 package active dry yeast


1/2 cup milk, at room temperature


1 egg, at room temperature


1/4 cup sugar


1 teaspoon salt


2-1/2 cups unbleached all-purpose flour


2 sticks (8 ounces) cold unsalted butter


 


Pour water into bowl; add yeast and let stand for 2-3 minutes until yeast foams. Add milk, egg, sugar and salt and whisk to mix; set aside.


Measure flour into food processor with metal blade in place. Cut butter into 1/4 inch thick slices and drop into flour. Pulse 8 to 10 times, until butter is cut into 1/2 inch pieces.


Empty flour mixture into bowl with yeast and with rubber spatula, gently fold the two mixtures together just until the dry ingredients are moistened. Don’t be too energetic! The butter must remain in pieces so that you will produce a flaky pastry, not a bread dough or cookie. Cover bowl with plastic wrap and refrigerate overnight (or up to 4 days to suit your schedule).


Lightly flour a work surface; turn dough out onto it, and dust dough with flour. Using the palms of your hands, pat dough into a rough square. Roll out to 16 inches on a side. Fold dough into thirds, like a business letter and turn it so that the closed fold is to your left, like the spine of a book. Roll out again, into a long narrow rectangle, about 10 inches wide by 24 inches long. Fold into thirds again. Roll out to make a 20-inch square. Fold square into thirds again to make a long, narrow rectangle. Then again, fold into thirds to make a square. (If at any point in this procedure the dough gets very soft, cover and chill it for 30 minutes or so.) Cover and chill the dough before final shaping. You can store the dough in the refrigerator for 4 days or wrap it air tight and keep it frozen for 1 month; thaw overnight, still wrapped, in the refrigerator.


 


Butter Cream Filling


1/4 cup soft butter


1 cup powdered sugar


1 teaspoon almond extract


1 cup finely pulverized almonds


1 (3-ounce) package almond paste(optional)


1 egg white


Pulverize sliced almonds in food processor until fine.  Add butter, extract, sugar, paste and process.  Add egg white last.


 


Icing


1 cup powdered sugar


1-2Tbsp warm water


1/2tsp almond extract


 


Assembly


Gather sugar, icing, filling, dough, almonds and 1 egg.


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.


Remove, apply icing, and cool.


 




 

sansanmlg's picture
sansanmlg

If that one is quick method, what is the regular method? I always fail when I make pie crust (hard and crumbly) and the quick method looks like pie crust technique, put cold butter into dough. Is it not suppose to be similar with croissant method? Croissant making never problem to me :). Thanks

moma's picture
moma

Good work - it looks authentic enough. (allthough my mothers is not as round but flat)

whosinthekitchen's picture
whosinthekitchen

http://www.penzeys.com

I found my Kringle recipe online at Penseys.  I used to live in MIlwaukee and go to Penseys for my spices.  They have a wonderful catalog.  Recipes are in the catalog by oters who use Penseys.  Also recipes are on line.  It is not the most glamourous of websites but oh so many wonderful treasures abide inside.

Add Penseys to your search list for tough to find info. They will also answer questions.  Penseys has franchised and have stores around the US.  If you are lucky enough to have one near you, make a visit and you will be hooked.  If not, goonline, and have the catalog sent to you US post.   I do not work for Penseys (but would love too) and I am not a family member.  Penseys is the WOW factor in our kitchen!

AnnaInMD's picture
AnnaInMD

Pecan Kringle here  http://www.cookscountry.com/recipes/Pecan-Kringle/21165?Extcode=L1NN2AA00

sounds heavenly, I might just try this one this weekend !

Anna

 

whosinthekitchen's picture
whosinthekitchen

another recipe source is Penzey.com

A family owned spice shop out of Milwaukee, WI.... great catalogue full of recipes... info online as well and I won't get started about how they grind your order fresh....  they are the best.... and the Kringle recipe in their collection is a winner!

AnnaInMD's picture
AnnaInMD

times, nice website !

Thank you,

Anna