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Authentic Kringle Recipe

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gbbaker's picture
gbbaker

Authentic Kringle Recipe

Looking for authentic Danish Kringle recipe if anyone has one.

Thanks in advance

m.pillor's picture
m.pillor

Try Suri's recipe for Almond Kringler at http://transplantedbaker.typepad.com/the_transplanted_baker/ . Look for it on the site. I've made it several times, and my family clean up every crumb almost before I get a taste.

fmlyhntr's picture
fmlyhntr

I went to the transplanted baker and couldn't find the recipe. I even tried using google to search the site with no luck. Could you pretty please post the recipe here (if allowed).

 

Thanks,

Christina

AnnieT's picture
AnnieT

Christina, when you go to The Transplanted Baker there is a picture of a recipe box on the left hand side, and underneath it the title "Recipe Box". There you will find LOTS of interesting recipes - I bookmarked the site for future use, A.

HeidiH's picture
HeidiH

I knew there was a reason why I had kept the 1957 Racine, Wisconsin Journal-Times and Sunday Bulletin cookbook my father had.  It was so I could transcribe the one kringle recipe it has for you.  Racine is known for its kringles.  I've never tried this recipe but you asked for authentic and I hope this fits the bill.

Found on page 252 with no attribution.  Transcribed verbatim:

NEVER FAIL DANISH KRINGLE

(Four medium or two large kringles)

1 cake compressed yeast

1/2 cup lukewarm water

4 cups flour

1 cup lard

3 tablespoons sugar

1 teaspoon salt

3 eggs separated

1 cup likewarm milk

Brown sugar

Raisins, dates or prunes and nuts

Dissolve the yeast cake in the water.  In a large bowl, put the flour, lard, granulated sugar and salt.  Mix in the same manner as pie crust, very fine.  Beat the egg yolks in another bowl and add the milk; then add yeast mixture and egg and milk mixture to the flour mixture and beat well.  Cover and set in refrigerator overnight.  In the morning, divide the dough into two, three or four parts, depending on the size desired.  Roll each piece of dough into a thin strip about nine inches wide and as long as it will roll.  Spread each with egg whites, beaten very stiff; a layer of brown sugar; and a layer of cut dates, raisins, prunes or finely chopped apples or nuts, as desired.  Fold dough, taking one edge and folding over one-third of the width.  Then take the other edge and fold over entire width of dough.  Shape like a pretzel on greased tin.  Use cookie sheets or very large cake pans.  Let rise two hours.  Bake 30 minutes in medium hot oven.  Ice with powdered sugar icing while hot.

___

When I was  a little kid in Racine in the 50s, word would go out when the neighbor down the street was making kringles because if we hung out on her back steps we were likely to get a piece.  Ahh.

Heidi

HeidiH's picture
HeidiH

There are at least two more kringle recipes in the aforementioned cookbook but they weren't in the index.  They vary from the one I transcribed in very minor ways. 

One calls for putting a teaspoon of sugar in the lukewarm water to feed the yeast.  It also calls for home-rendered lard, calls for 5 cups of flour, and specifies 400F as the oven temperature.  The other calls for a medium oven.  Otherwise, they are all the same.

jaywillie's picture
jaywillie

There's no recipe box on the site in my browser, and I can find no listing of recipes. I wonder if the site reacts differently to different browsers. I managed to find the recipe using a site-specific Google search. Here's a direct link:

http://transplantedbaker.typepad.com/the_transplanted_baker/2009/12/almond-kringler.html

jaywillie

gbbaker's picture
gbbaker

Thanks for all of help, much appreciated!

hansjoakim's picture
hansjoakim

Hi gbbaker,

I'm from Norway, so I could perhaps help you out with kringle, if you like? To be honest, I feel the term is a bit vague as it's used for a wide variety of filled and braided pastry.

You could have a look at the wonderful Joe Pastry blog for some ideas: http://www.joepastry.com/category/pastry/coffee-cake/danish-style/

Here in Norway, I believe it's more common to use a regular sweet dough with soft butter mixed in with flour rather than the elaborate laminated varieties shown in the Joe Pastry blog above. Here it's quite common to roll out the dough, fill it with either butter, sugar and cinnamon, some pastry cream or almond cream. Roll it into a cylinder, shape into a circle and cut halfway into it with scissors to make a wreath. Here's a sample that looks pretty good: http://2.bp.blogspot.com/-swZ3BHyOrQw/TpFdnamhatI/AAAAAAAACFE/KC22AYb50EU/s1600/klippekrans.jpg. A recipe (in Norwegian) is here: http://www.tine.no/oppskrifter/bakst/sot-gjarbakst/klippekrans-kringle. I'll be more than happy to provide you with a translation, if you like, gbbaker.

All the best, Hans Joakim

fmlyhntr's picture
fmlyhntr

I emailed the author of the blog and she sent me the link. It looks really good--and fairly easy (not laminated).

 

Christina

 

whosinthekitchen's picture
whosinthekitchen

We had Kringle in Milwaukee at every social function.  Penseys Spice catalog has a wonderful never fail Kringle recipe online.     http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeyskringle.html

I have a 7 year old frined in Milwaukee with whom I bake.  She lvoes to make this Kringle recipe.  She measures, blends, mixes, rolls, fills and shapes with little hands on assistance from me.  TUrns out great.  Makes two large kringles. Or one dough can pop into the freezer for another time.