Danish Kringle Recipe

Introduction

Danish Kringle is a flaky, buttery pastry filled with sweet marzipan and topped with a delicate almond glaze. This classic treat combines tender dough and rich flavors, perfect for a special breakfast or dessert.

Ingredients

• 2 cups bread flour
• 3 tablespoons granulated sugar
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 teaspoon salt
• 1 cup cold unsalted butter, cut into ½ inch cubes
• ⅓ cup whole milk
• 1 large egg
• 2 cups marzipan
• 1 egg white
• 2 teaspoons water (for egg wash)
• 2 cups powdered sugar
• 3 tablespoons water (for glaze)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ¼ cup sliced almonds (for topping)

Instructions

1. Make the Dough: In a medium bowl, whisk together the bread flour, granulated sugar, yeast, and salt. Pour this mixture and the cubed cold butter into a food processor fitted with the blade attachment.
2. Blend: Pulse the food processor until the butter is evenly distributed but still in small chunks.
3. Combine Wet Ingredients: In a large bowl, whisk together the milk and egg. Add the flour and butter mixture to the liquids and mix thoroughly with a wooden spoon, spatula, or your hands until a dough forms.
4. Knead and Chill: Knead the dough into a long rectangle, then cut it in half lengthwise. Place the dough pieces on a parchment-lined baking sheet, cover, and refrigerate for at least one hour.
5. Roll Out Dough: On a lightly floured surface, roll each dough piece into a long rectangle about 6 by 24 inches.
6. Prepare Oven and Baking Sheets: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
7. Prepare Filling: Divide the marzipan in half, roll each half to the length of the dough, and flatten slightly. Lay the marzipan on each dough rectangle, trimming to fit if needed.
8. Fold and Seal: Fold one side of the dough over the marzipan, then fold the remaining dough section on top. Secure the seam with a bit of water. Flip the dough so the seam is on the bottom.
9. Shape the Kringle: Form each dough piece into an oval, joining the ends and sealing with water. The ovals should measure about 12 by 9 inches at their longest and widest points.
10. Bake: Place each kringle on its own baking sheet. Whisk together the egg white and water to make an egg wash, then brush it over the kringle tops. Bake one at a time for 20 to 25 minutes until golden brown. Keep the other kringle refrigerated while waiting to bake.
11. Make the Glaze: While the kringles cool, whisk powdered sugar, water, vanilla, and almond extract until smooth.
12. Finish: Drizzle the glaze over the cooled kringles and sprinkle sliced almonds on top. Serve and enjoy!

Tips & Variations

• Use cold butter and pulse carefully to keep chunks for a flakier texture.
• For a different filling, try cream cheese or fruit preserves instead of marzipan.
• Make the dough a day ahead and refrigerate overnight for even better flavor.
• Brush with egg wash carefully to avoid pooling on edges and ensure even browning.

Storage

Store leftover kringle in an airtight container at room temperature for up to two days. For longer storage, wrap tightly and freeze for up to one month. Reheat in a low oven (about 300°F) for 10-15 minutes to refresh the flakiness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but bread flour gives a chewier texture due to its higher protein content.

Is marzipan necessary for the filling?

Marzipan provides a traditional almond flavor, but you can substitute with other fillings like cream cheese, fruit preserves, or almond paste to suit your preference.

Danish Kringle Recipe

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★★★★★

4.5 from 125 reviews

• Author: Mariam
• Total Time: 1 hour 55 minutes
• Yield: 2 Kringles (about 8 servings total) 1x

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Description

This classic Danish Kringle recipe features a flaky, buttery pastry filled with sweet marzipan almond paste, finished with a delicate vanilla-almond glaze and topped with sliced almonds. Perfect for brunch, coffee breaks, or special occasions, this Kringle brings a deliciously rich and nutty flavor wrapped in a beautifully braided oval shape.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups bread flour
• 3 tablespoons granulated sugar
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 teaspoon salt
• 1 cup cold unsalted butter, cut into ½ inch cubes
• ⅓ cup whole milk
• 1 large egg

Filling

• 2 cups marzipan

Egg Wash

• 1 egg white
• 2 teaspoons water

Glaze

• 2 cups powdered sugar
• 3 tablespoons water
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Topping

• ¼ cup sliced almonds

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Instructions

1. Make the Dough: In a medium bowl, whisk together bread flour, granulated sugar, active dry yeast, and salt. Add the mixture along with cold cubed butter to a food processor fitted with the blade attachment.
2. Pulse the Butter: Pulse the food processor until the butter is evenly distributed and partially broken down, with some small chunks still visible to create flakiness in the dough.
3. Combine Wet Ingredients: In a large bowl, whisk together whole milk and the large egg. Add the flour and butter mixture to the liquids and mix thoroughly using a wooden spoon, spatula, or your hands until a rough dough forms.
4. Knead and Chill: Knead the dough gently into a long rectangle, then cut it in half lengthwise. Place both pieces on a parchment-lined baking sheet, cover, and refrigerate for at least 1 hour to chill and firm up.
5. Roll Dough: On a lightly floured surface, roll each chilled dough piece into a long rectangle about 6 by 24 inches.
6. Prepare Filling: Divide marzipan in half. Roll each half into a length matching the dough and flatten slightly to fit inside the dough rectangles.
7. Assemble Kringle: Lay the marzipan on each dough rectangle. Fold one side of the dough over the filling, then fold the other side over that. Use a little water to seal the seams, then flip the Kringle over with the seam on the bottom.
8. Shape Kringle: Form each dough length into an oval by joining the ends together, sealing with a bit of water. The ovals should measure approximately 12 by 9 inches.
9. Preheat Oven and Prepare Pans: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
10. Apply Egg Wash: Whisk egg white and water, then brush the tops of the shaped Kringles with the egg wash for a golden finish.
11. Bake: Bake each Kringle individually for 20-25 minutes until golden brown. Keep remaining dough chilled while baking one at a time.
12. Make Glaze: While Kringles cool to room temperature, whisk together powdered sugar, water, vanilla extract, and almond extract until smooth.
13. Drizzle and Garnish: Drizzle the glaze generously over each cooled Kringle, then sprinkle with sliced almonds for a crunchy, nutty topping. Serve and enjoy!

Notes

• Keep the butter cold and chunky in the dough for a flaky, layered texture.
• Chilling the dough before rolling prevents sticking and makes shaping easier.
• Use parchment paper to avoid sticking and ease transfer to baking sheets.
• Bake Kringles one at a time for even coloring and consistent baking.
• Store leftovers in an airtight container; best enjoyed within 2 days.
• Marzipan can be replaced with almond paste for a less sweet filling.
• Ensure Kringle cools completely before glazing to prevent melting.

• Prep Time: 30 minutes
• Cook Time: 20-25 minutes
• Category: Baking
• Method: Baking
• Cuisine: Danish

Keywords: Danish Kringle, Marzipan Pastry, Almond Kringle, Sweet Pastry, Nordic Dessert, Holiday Pastry