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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Roll Dough: On a lightly floured surface, roll each chilled dough piece into a long rectangle about 6 by 24 inches.
- Prepare Filling: Divide marzipan in half. Roll each half into a length matching the dough and flatten slightly to fit inside the dough rectangles.
- 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.
- 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.
- Preheat Oven and Prepare Pans: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Apply Egg Wash: Whisk egg white and water, then brush the tops of the shaped Kringles with the egg wash for a golden finish.
- Bake: Bake each Kringle individually for 20-25 minutes until golden brown. Keep remaining dough chilled while baking one at a time.
- Make Glaze: While Kringles cool to room temperature, whisk together powdered sugar, water, vanilla extract, and almond extract until smooth.
- 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
