The Danish Kringle, a delightful and beloved breakfast pastry, has earned the title of the official dessert of Wisconsin since 2013. Its roots trace back to the city of Racine. A number of bakeries, rich in Danish heritage, have been baking these exquisite treats for generations. Thus, each bakery is steeped in a legacy of tradition. In fact, many have been family-operated for four generations! This legacy ensures that the art of Kringle-making is preserved and cherished.
While you can easily find these mouthwatering pastries in supermarkets and local bakeries across the state, there’s something special about preparing a homemade Danish Kringle right in your own kitchen.
What Fillings are used for Danish Kringle?
When it comes to fillings, the possibilities are creatively endless. Danish Kringle can be filled with an array of sweet, fruity fillings or even a delightful mix of spiced nuts. This particular recipe features an almond paste filling. The almond paste is a high-quality product from Odense, Denmark, one of my favorite cities in the world. Almond Kringle is also a traditional flavor in Denmark. Other possible filling options include the classic combinations of Apple Cinnamon, Blueberry, Cherry, or Raspberry. If you prefer a fruity touch, fruit pie filling can easily take the place of almond filling. Additionally, you can explore nutty fillings like maple walnut and pecan, both of which offer a wonderful flavor.
Preparation, Servings, and Storage
As for preparation, this recipe is designed as an overnight pastry, similar to our homemade Cinnamon Rolls. You’ll prepare the dough the night before, allowing it to rest and rise in the refrigerator overnight. The next morning, the dough is transformed as you roll it out, fill it with the luscious almond mixture, and bake it to golden perfection. Once out of the oven, a drizzle of sweet vanilla icing tops the Kringle, making it an irresistible morning treat. One Danish Kringle yields about 20 generous servings, making it perfect for sharing with friends, family, or even coworkers. If you happen to have any leftovers—which is unlikely because they’re so delicious—they can be stored at room temperature for up to five days, refrigerated for a week, or even frozen for up to three months, preserving their delightful taste for later enjoyment.
Love Baking Fresh Sweet Breads? Check out these other Delicious Recipes!
Almond Danish Kringle
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Ingredients
Pastry Dough
- 2¼ tsp Instant yeast
- 1/4 cup Warm water
- 1/4 cup Milk, 2%
- 1/4 cup Sugar
- 3 Egg yolks
- 1 cup Heavy cream
- 1 tsp Vanilla extract
- 3½ cups Flour
- 1 tsp Sea salt
- 1/2 cup Butter, cold
- 1 Egg for Egg wash
Almond Filling
- 8 oz Almond paste
- 1 tsp Almond extract
- 6 tbsp Butter, softened
- 3 Egg whites
- 3/4 cup Powdered sugar
- 1 tsp Cinnamon
- 1/2 tsp Sea salt
- 3/4 cup Flour
Icing
- 1 cup Powdered sugar
- 3 tbsp Milk, 2%
- 1/2 tsp Vanilla extract
Instructions
Danish Dough
- In a large mixing bowl, combine the yeast, water, milk, sugar, egg yolks, heavy cream, and vanilla. Set aside.
- In a food processor, add the flour, salt, and cold butter.
- Pulse to combine the mixture. It is ready to use when the texture is sandy and the butter is mixed with the flour.
- Pour the flour mixture into the bowl with the wet ingredients and stir to combine. If needed, knead the dough just enough to incorporate all the flour into the dough.
- Cover and refrigerate the dough overnight.
Almond Filling
- Soften the almond paste.
- In a large mixing bowl, combine the almond paste, almond extract, softened butter, egg whites, powdered sugar, cinnamon, salt and flour.
- Stir to create a pasty texture.
- This can also be made the night before or in the morning.
Next morning Instructions
- Remove the dough from the refrigerator to a lightly floured surface.
- Roll the dough to a 24 inch square.
- Fold the dough 1/3 over on each side, like a folded business letter.
- Roll the dough again so that it is now 36 inches long.
- Spread the almond paste down the center of the dough.
- Fold the dough over to close the almond paste inside. Seal with a thin layer of egg wash and by pinching the ends together lightly.
- Form the dough into a ring shape and place it on a parchment paper lined sheet pan.
- Egg wash the entire kringle.
- Cover with plastic wrap and allow to rise for 30-45 minutes.
- Preheat the oven to 350℉.
- Remove the plastic wrap and bake for 25-30 minutes.
- While the kringle is baking, prepare the icing.
- Once the kringle is finished baking, allow to cool on a cooling rack for 30 minutes before icing.
Icing Instructions
- In a small mixing bowl, combine the powdered sugar, milk and vanilla.
Nutrition
