The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Danish Kringle

wpringle's picture

Danish Kringle

Tis the season for the Danish Kringle!  Does anyone have a recipe?

siuflower's picture

I have this recipe for a long time and the family love it.



4 cup unbleached flour
3 tbsp sugar
1 tsp salt
1 cup unsalted butter, soften slightly
3 large eggs, separated
1 package active dry yeast
1-cup milk heated to between 105 to 130 F degrees
 In large mixing bowl, blend flour, sugar and salt on low speed of electric mixer. Add butter and cut in using low speed.

In small bowl, beat egg yokes lightly. Add yolks and yeast to milk; stir to dissolve yeast; add mixture to dough. Mix on low speed until soft dough forms. Do not overbeat. Put dough in clean bowl, cover with plastic wrap and refrigerate at least 2 hours or up to 48 hours (dough will not rise in bowl).
Divide dough into 4 equal parts. Return 3 parts to bowl, cover and refrigerate while working with 1 part. On lightly floured board roll dough into 8 by 20 inch rectangle. Turn dough so 8-inch end is in front of you. Spread filling of your choice down center 3 inches of dough to within an inch of each 8-inch end.
 In a grease free bowl, beat egg whites with spotless beaters on low speed until foamy. Then increase speed and beat until whites hold stiff peaks. Don’t overbeat or whites will form clumps and be dry.
Spread ¼ of whites over kringle filling. Fold over one side of dough, then the other so that there is 1 ½ inch overlap of dough covering filling. Pinch dough together at seam to seal down length of dough and at both ends.
Gently place kringle seam side down on baking sheet, shaping into oval or horseshoe shape. Prick in several places with fork. Roll, fill and shape remaining 3 kringles; cover with towel and let rise 30 minutes.
Preheat over to 400 degrees. Bake each kringle individually 20 to 25 minutes, or until golden brown. Prepare sugar icing while kringles bake. While kringles are hot, gently press tops with hot pad to expel trapped air. Spread with sugar icing while hot. Makes 4 kringles.

Cherry filling
1 can red tart pitted cherries in juice
1-cup sugar
1/8 tsp salt
3 tbsp cornstarch
¼ tsp almond extract
Drain juice from cherries to make about 2/3 cup. Add juice (reserving cherries) to 1 qt saucepan with sugar, salt and cornstarch; set aside 15 minutes. Place over medium heat; stir constantly while bringing to boil. Cook, stirring, until mixture thickens. Remove from heat; stir in almond extract and cherries; cool. Makes enough filling for 2 kringles.

Pecan filling
6 tbsp unsalted butter
¾ cup light brown sugar, packed
½ cup chopped pecans (or walnuts)
In a mixing bowl, cream butter and sugar until fluffy. Spread on 2-kringle dough, then spread with beaten egg white as directed. Sprinkle with nuts. Makes enough filling for 2 Kringles.
Almond filling
½ cup unsalted butter
1-cup sugar
1 can (8 ounce) almond filling
¼ cup milk
In mixing bowl, cream butter and sugar until fluffy. Beat in almond filling and milk until smooth. Makes enough filling for 4 kringles.

Sugar Icing
1 ½ cup powdered sugar
3 tbsp milk
¼ tsp vanilla

In mixing bowl beat all ingredients to form thin icing.

wpringle's picture

Thank you so much Siuflower!  Looking forward to trying!

Strega's picture

Thanks so much for sharing this recipe, can't wait to try it for Christmas.