When I think of kringle, I think about my childhood. I remember my grandmother’s house; how she’d always have her welcome mat that she’d put out at Christmas time which said God Jul (that translates to Merry Christmas in Swedish). I remember the little elf ornaments with the big red hats hanging from her tree. And I remember the still warm from the bakery kringles she would bring home for us to enjoy. Oh how I loved them. They came in all flavors of fruit and nut from cherry, to almond, to raspberry. But the classic, and the king of all kringles for me is pecan. I’m not sure if it’s the flaky crust, the sugary pecan filling, or the memories the dessert evokes, but I will choose it above all others every single time.
While kringle may be readily available in Wisconsin, it’s a bit more scarce down here in the South. I decided that if I was going to carry on the tradition of the Christmas kringle for my family, I’d simply have to make it myself. Because it was my first time, I borrowed a recipe from Food Network and made a few changes to keep it my own. I have to say, it wasn’t as complicated as I imagined it to be and the results were, well, I think you just need to read on and see for yourself.
One more thing to add. If you’re ever wandering through Wisconsin and you get a kringle urge, check out O&H Danish Bakery. My kringle craving hits just thinking about it.
Ingredients Needed:
Recipe adapted from Food Network
For the dough:
3/4 Cup of Butter, Softened
1 Pkg of Dry Yeast
1/4 Cup of Lukewarm Water
1/4 Cup of Lukewarm Milk
1/4 Cup of Sugar
1/2 tsp of Salt
1/2 tsp of Almond Extract
1 Egg
2 Cups of Flour
For the Filling:
4 Tbsp of Butter
1/2 tsp of Vanilla Extract (Yes, the picture is wrong)
1/8 tsp of Nutmeg
1/4 Cup of Maple Sugar (you can sub brown sugar)
1/2 cup of Chopped Pecans
For the Glaze:
1/2 Cup of Powdered Sugar
1/2 tsp of Vanilla
1 tbsp of Milk
Making kringle reminded me a lot of making croissants. There’s a lot of butter and folding going on. Not hard, just time consuming. You should ideally allow multiple days to do this. Letting the folded dough and butter sit in the fridge only makes it better. Trust me on this one.
To get started, you’ll want to grab your softened butter and spread it out on a piece of waxed paper to about 8×16.
Stick it in the fridge and let it get good and cold.
While your butter is chilling, you’ll grab a bowl and dissolve your yeast in the water. You’ll then add in the milk, sugar, salt, extract, and egg.
Mix it up well and then add in your flour. Use your hands to make a nice dough. Here’s what you’ll have.
Stick your dough in the fridge and let that chill down as well.
When everything is good and chilled, pull it out and roll your dough out to about an 8×12 rectangle.
Cut your sheet of butter in half and lay one piece of it over 2/3 of your dough.
Fold the third of dough without the butter over on top of the butter layer and then fold the other end over the top of that. It should look like this.
Now chill it again. I recommend chilling over night and starting back up the next morning.
For the next step, you’ll grab your folded dough and gently roll it to an 8×12 rectangle again. Grab your remaining piece of chilled butter, lay it on the dough the same as before and fold like above.
Now, you’ll roll the dough carefully once more to an 8×16 rectangle and fold in thirds again.
Stick in the fridge and take a break one more time. And here’s my dough on the morning of the third day.
Ok, let’s cut the dough in half and see what we’ve got. Tell me that’s not a beautiful sight. Twenty four layers of buttery deliciousness.
Very carefully so as to not break any of the layers, roll the first half of your dough to a 6×20 inch size.
Mix up your filling ingredients….
And spread half of it down the middle of your dough. Sprinkle a few pecans on for good measure.
Now close up one end, wet the edge with water and then close the other edge to create a seal.
Place your kringle on a parchment lined baking sheet and form it into an oval joining the two ends together. Flatten the whole thing down gently with your hands. Repeat this process with the second half of the dough as well.
Heat your oven up to 350 degrees and pop the kringle in for 20 to 25 minutes OR until it turns a beautiful golden brown and the smell becomes so overwhelmingly delicious that you just have to take it out and see for yourself the beauty you have created. Uh huh. That’s what I’m talking about.
But wait, there’s more! While the kringle cools, grab up your glaze ingredients and mix them together well.
Now head over to your cooled kringle and drizzle that beautiful glaze over the top of it.
Welcome to my world. Sit down and share a bite (or 5) of kringle with me.
I’m linking this recipe up to 504 Main’s Tickled Pink and Kim’s Saturday Swap.
Danish Kringle
Ingredients:
Recipe adapted from Food Network
For the dough:
3/4 Cup of Butter, Softened
1 Pkg of Dry Yeast
1/4 Cup of Lukewarm Water
1/4 Cup of Lukewarm Milk
1/4 Cup of Sugar
1/2 tsp of Salt
1/2 tsp of Almond Extract
1 Egg
2 Cups of Flour
For the Filling:
4 Tbsp of Butter
1/2 tsp of Vanilla Extract (Yes, the picture is wrong)
1/8 tsp of Nutmeg
1/4 Cup of Maple Sugar (you can sub brown sugar)
1/2 cup of Chopped Pecans
For the Glaze:
1/2 Cup of Powdered Sugar
1/2 tsp of Vanilla
1 tbsp of Milk
Directions:
Grab your softened butter and spread it out on a piece of waxed paper to about 8x16.
Stick it in the fridge and let it get good and cold.
While your butter is chilling, you'll grab a bowl and dissolve your yeast in the water. You'll then add in the milk, sugar, salt, extract, and egg.
Mix it up well and then add in your flour. Use your hands to make a nice dough.
Stick your dough in the fridge and let that chill down as well.
When everything is good and chilled, pull it out and roll your dough out to about an 8x12 rectangle.
Cut your sheet of butter in have and lay one piece of it over 2/3 of your dough.
Fold the third of dough without the butter over on top of the butter layer and then fold the other end over the top of that.
Now chill it again. I recommend chilling over night and starting back up the next morning.
For the next step, you'll grab your folded dough and gently roll it to an 8x12 rectangle again. Grab your remaining piece of chilled butter, lay it on the dough the same as before and fold like above.
Now, you'll roll the dough carefully once more to an 8x16 rectangle and fold in thirds again.
Stick in the fridge and take a break one more time.
Cut the dough in half width wise.
Very carefully so as to not break any of the layers, roll the first half of your dough to a 6x20 inch size.
Mix up your filling ingredients.
And spread it down the middle of your dough. Sprinkle a few pecan on for good measure.
Now close up one end, wet the edge with water and then close the other edge to create a seal.
Place your kringle on a parchment lined baking sheet and form it into an oval joining the two ends together. Flatten the whole thing down gently with your hands. Repeat this process with the second half of the dough as well.
Heat your oven up to 350 degrees and pop the kringle in for 20 to 25 minutes.
While the kringle cools, grab up your glaze ingredients and mix them together well.
Now head over to your cooled kringle and drizzle that beautiful glaze over the top of it.
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I have been looking at this recipe for years and wondering if I could make it. So nice to see the way you explained the steps; I’m inspired to try this. Thank you.
Rita
I have never made danishes before, but this does not look too daunting! Thanks for hosting!
Julie, you brought back some great memories! My grandmother was Swedish too and I have some of her Christmas stuff, including a plaque for the wall that says God Jul. I have plans to make kringle sometime before Christmas but I’d better hurry up or Christmas will be here and gone. Can’t get motivated, argh! Your kringle looks gorgeous – great job! I’m submitting a soup for family friendly fridays. Have a great weekend!
Thanks for hosting this Julie! And oh this recipe. I’m hosting a dinner for 12 tomorrow (after recovering from hosting Thanksgiving)… after that, I’m all about getting set for Christmas: shopping, cards and baking (which will now include these, I’m bookmarking them). Thanks for sharing! Have a great weekend!!
That looks amazingly dishes and not too daunting although there is a lot of work and care behind the fabulous result.
http://nutsaboutfooditaly.blogspot.com/2010/12/leek-soup-with-peas-and-sauerkraut.html
oops, I meant to write amazingly delicious…
Oh wow, the layers are gorgeous. There’s a bakery in the New Orleans area that makes a Cajun Kringle (praline filling) and this looks just as delicious.
I just love the layers of this dough. This looks absolutely divine though a little time consuming. Your step by step pictures sure help a lot to understand the procedure.
I may jsut try this, great directions!!
anne
Another one I haven’t heard of! Looks delicious.
Hi Julie, great site and nice to meet you. Do you speak Swedish? I am a Swede living in Seattle, WA. Great recipe. This is just like vinebrod which i love. God Jul!
Your kringles are so beautiful. I haven’t heard of them before, but now I’ll keep my eyes open for them. They sound delicious!
Julie this looks delicious!! You make it seem so simple to do. Thanks for sharing this kringle tradition, I loved it!
Have a wonderful weekend 🙂
Looks good ! I’d love to try it, but I’m afraid it won’t be easy to make this gluten-free 🙂
Julie this recipe looks so delicious, looks like a labor of love!
I’ve never heard of Kringle before! Looks so flaky and delicious
Ive never heard of these. They looks fantastic. I’ll have to try them. Thanks, Julie! Have a great weekend.
I’m Danish and I’ve always wondered how to make a Kringle. I’ve got Glogg covered :)Thanks for the recipe!
That looks like it would go amazingly well with a cup of coffee. Please, please, please can I come over?!?!?!!! What do I have to do to get a piece of that???
I have never seen that before-what a delicious treat! Thanks for the great instructions. I might try this.
Best wishes,
Natasha.
OMG. OMG. OMG.
You have no idea how excited I am to find this recipe; just saw it on Tastespotting and nearly had a heart attack. I am from Racine, WI and O&H is the only way to go! At school on the west coast, I am craving the comforts of home to help get me through finals. AND THIS. IS PERFECT. I AM SO EXCITED.
I would love to share this beautiful yummy with you, Julie!
Yummy – this one is a keeper, lovely comfort foods like this have my name written all over it 🙂
Your recipe was posted.
I think it works better with almonds than pecans. And if you want to make it really tasty, then add some marzipan to the filling. That’ll make it really awesome.
In Denmark some people adds raisins to the filling too, which I don’t like. But it’s worth a try.
Thanks for linking to Saturday Swap! Have a great weekend Friend….
What an amazing comfort dish. Your tips and pictures made it seem very easy to make! I love this post ( and all of your posts) and how much time you put into it. Your family are very lucky to have such a wonerful cook.
Have a great weekend
Your Kringle looks so delicious. I’ve ordered Kringles from Racine before, but I’m going to try your recipe next. Thanks for sharing in Saturday Swap.
Also, I’ve tried a couple of times to use Linky to add a thumbnail link to a recipe on my blog and it doesn’t seem to be working. After I choose the image it just takes me to the Linky site and my thumbnail link doesn’t show up here. Thought you’d like to know.
Oh Julie this is so fantastic , love ur step by step pics, u make it seems so simple but its truly a work of art and deliciously so!
Want to take a moment to thannk u for all ur love and support too!
Thannxxxx a ton lods!
Now, we’re Norske in this family, but I’m always up for concocting another Scandanavian treat! I’ve mastered Sandbakkels, Lefse and Krumcakke so far. Kringle could prove to be a great addition, correctamundo?
I have never had a kringle before and I must admit that your perfection kind of intimidates me. I bet my kitchen would be one big mess of flour and vanilla.
This looks delicious!
Wow Julie, these look so tasty. I have never even tried a kringle before, and it is truly a shame! I don’t know if we can buy them down in Austin, but I know that I can make them after seeing this delightful recipe. Thank you so much for sharing! Have a good Sunday afternoon.
wow these look amazing I want some!
Thanks for the clear directions etc– now I feel empowered to attempt this! And thanks for hosting this party too
Your Danish Kringle looks perfect. Really, you can do any filling you desire with this recipe. Looks delicious.
It is beautiful. I am trying to do something different this year…this may be it (we always do monkey bread or scones – over it!). This Christmas is going to be different anyway, so changing it up all over!
Wow, this post is amazing. Beautiful photographs and great instructions. Really inspiring… Your kringle looks beautiful!! I’ve never had one before or even seen one before — even in the “Danish” town of Solvang near where I grew up!
I was raised in Racine, Wisconsin and kringle was a staple. After a number of years of living in the east I learned how to make my own and still do so every Christmas…not as good as O&H but still pretty, pretty good! Will try your recipe this year.
Funny you should mention O&H Bakery. My husband and I went to Racine for a long weekend several years ago. WE tried O&H Kringle, fell in love with the flavor, and now have to have it every Thanksgiving and Christmas! WE order 3-4 every year to be delivered at Thanksgiving time. They are soooooo amazing!
So stoked to find this recipe!!!! I used to live in Racine when I was little and High was at the end of my block. We (my mom and I) would walk up to Douglas Ave and go to O&H every weekend and get two to three kringles! We moved to Southern Missouri when I was 11 and ordering them online can get expensive plus it isn’t just down the road and fresh! Now I can open my Missouri and Arkansas friends eyes to what they have been missing!! OMGosh I love it!!!!!!!!!!!!!!
So excited to make this! And hope I’m reading the directions correctly, does this make two loaves?
Julie replied: — January 22nd, 2014 @ 12:25 pm
I’m so sorry I’m so late at getting back to you. It does indeed make two! Hope it worked out for you!