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Danish Kringle

 Danish Kringle
Everyone agrees that no store-bought kringle can top this homemade version. The nut filling and sweet glaze give this spectacular coffee cake great flavor.
20 ServingsPrep: 30 min. + rising Bake: 20 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1/2 cup warm milk (110° to 115°)
  • 1 egg, beaten
  • FILLING:
  • 1-1/2 cups finely chopped pecans or walnuts
  • 1 cup packed brown sugar
  • 1/2 cup butter, softened
  • GLAZE:
  • 1 cup confectioners' sugar
  • 4 teaspoons water
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 tablespoons chopped pecans or walnuts

Directions

  • In a large bowl, combine the flour, sugar and salt; cut in butter
  • until mixture resembles fine crumbs. Dissolve yeast in warm water;
  • stir into flour mixture with warm milk and egg. Beat until smooth
  • (dough will be very soft). Cover and refrigerate at least 2 hours
  • but not more than 24 hours.

2 of 2

Danish Kringle (continued)

Directions (continued)

  • Punch dough down. Divide dough in half; refrigerate one half. On a
  • well-floured surface, roll remaining half into a 15-in. x 6-in.
  • rectangle.
  • Combine filling ingredients. Spread half of the filling down center
  • of rectangle in a 2-in. strip. Fold sides of dough over filling;
  • overlapping 1-1/2-in.; pinch edges to seal. Shape into an oval;
  • pinch ends together. Place seam side down on a greased 15-in. x
  • 10-in. x 1-in. baking pan. Repeat with remaining dough and filling.
  • Cover and let rise in a warm place for 30 minutes.
  • Bake at 375° for 20-25 minutes or until golden brown. Cool for 15
  • minutes. Combine confectioners' sugar, water and vanilla; spread
  • over the kringles. Sprinkle with nuts. Yield: 2 kringles (10
  • slices each).
Nutritional Facts: 1 slice equals 268 calories, 17 g fat (6 g saturated fat), 36 mg cholesterol, 162 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.