Danish Kringle

If you’re from Wisconsin, particularly Southeastern Wisconsin, you’re probably familiar with Danish kringle. We won’t get into which bakery makes the best kringle—that discussion can get pretty heated among Wisconsin natives—but we will share our homemade kringle recipe and explain what makes this delectable pastry so special.

If you love cheese Danishes, croissants, apple turnovers or any recipes with puff pastry, then learning how to make a Danish kringle is surely on your baking to-do list.

What is kringle?

Danish kringle is a buttery, flaky, ring-shaped pastry made from a tender, laminated viennoiserie pastry dough. They are loaded with an array of fruit or nut fillings—almond, pecan and cherry being among the most popular. Kringles are baked until golden and typically topped with a sweet icing. They are then sliced and served alongside coffee for breakfast or brunch, or dessert.

Kringle came to the United States in the late 1800s with Danish immigrant bakers who settled in Racine, Wisconsin. Today, Racine remains the capital for the kringles Danish pastry in the U.S., with a number of beloved family-owned kringle shops (like O&H Danish Bakery) that have been in business for generations.

How to Make Kringle

Making kringle is not for the faint of heart—but it’s certainly worth the effort if you’re up for a baking challenge. The delicate pastry begins as a crumbly mixture of flour, butter, sugar, salt, yeast, egg and milk, which then develops for several hours in the fridge to form a smooth dough. After this initial chill, the dough is rolled thin, folded, and chilled several times before being filled and formed into its iconic ring shape. Finish your Danish pastry with a drizzle of sweet vanilla icing and serve a slice with a cup of coffee or tea.

Danish Kringle Ingredients

• Flour: In testing, we found that using a mixture of half bread flour and half all-purpose flour yielded a kringle with the best rise, shape, color and texture. However, using entirely all-purpose flour is doable—just make sure to choose a quality type of flour with a high protein content.
• Sugar: Sugar sweetens the dough and gives energy to the yeast, aiding in the fermentation process as the kringle Danish pastry puffs and rises in the oven.
• Instant yeast: Yeast is a key ingredient in preparing viennoiserie pastry. Without the yeast, the Danish kringle would not rise and develop its signature flaky layers.
• Salt: A bit of salt balances and enhances the flavor of the pastry dough.
• Butter: As with other buttery pastries, here good butter makes a difference in taste, color and texture. Choose one of the best butter brands for baking.
• Milk: A little milk helps the dough come together. Use whole milk for the best results.
• Egg: Egg adds fat to the dough for enhanced richness and keeps the dough soft and tender by inhibiting the development of the gluten in the flour.
• Pecan filling: A simple mixture of brown sugar, maple syrup, pecans and melted butter makes a sweet filling that tastes like your favorite pecan pie recipe. If you don’t have pecans, walnuts also work well in a Danish kringle recipe.
• Egg wash: A beaten egg brushed over the Danish kringle just before baking gives the pastry a bakery-quality shine.
• Icing: Danish kringle can be served without icing, but most are finished with a thin smear of vanilla glaze made with confectioners’ sugar, vanilla extract, salt and a few teaspoons of water.

Directions

Step 1: Start the pastry dough

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In a large mixing bowl, combine the all-purpose flour, bread flour, sugar, yeast and salt. Next, cut the cubed butter into the dry ingredients using a pastry blender until the butter resembles coarse, semi-uniform crumbs that are a little larger than pea-sized.

Editor’s Tip: If you own a large enough food processor, you may do the initial mixing of the dough in there. Combine the butter and dry ingredients in the bowl of the food processor, then pulse until the mixture reaches the consistency described above.

Step 2: Add the wet ingredients

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In a small bowl, whisk together the milk and egg. Then, add the milk and beaten egg to the flour-butter mixture. Using a rubber spatula, stir the ingredients until moistened, and then turn the mixture out onto a clean surface.

Step 3: Knead and shape

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Working quickly, use your hands to gently knead the mixture until it comes together to form a smooth yet crumbly dough. Shape it into a rectangle and wrap it tightly with storage wrap. Chill the dough in the refrigerator for at least four hours. At the most, you can refrigerate the dough for up to two days.

Step 4: Make the filling

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To prepare the filling, finely blend the pecans in a food processor. Transfer the pecans to a small bowl and combine them with the sugar, maple syrup and melted butter. Set aside.

Step 5: Roll, fold and chill again

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After chilling the dough, roll it on a lightly floured surface into a 15×8-inch rectangle. Fold the rectangle into thirds, like a brochure, bringing the short ends toward the center. Rotate the dough 90 degrees, then roll it again into a 15×8-inch rectangle. Repeat the folds again, and then wrap the dough tightly in storage wrap and chill for 20 to 30 minutes.

Step 6: Repeat lamination

Repeat the rolling and folding process (called lamination) in its entirety two more times, chilling the dough for 20 minutes between sessions. After the final fold, wrap the dough in storage wrap and chill it for a final 20 to 30 minutes before assembling.

Editor’s Tip: Not ready to bake? No worries—you can freeze yeast dough. The wrapped, laminated dough can be kept in the refrigerator for up to two days or in the freezer for two months. Defrost frozen dough overnight in the refrigerator, then proceed to the next step.

Step 7: Assemble the kringle

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Line two 15x10x1-inch baking sheets with parchment. Unwrap the dough and cut it in half. Return half the dough to the fridge and place the other half on a lightly floured work surface. Roll the dough into a 30×5-inch rectangle.

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Spread half the filling down the center of the dough in an even strip, about 1-1/2 inches wide.

Editor’s Tip: Less is more when it comes to the filling. The filling should not be mounded high but instead be low and flat. Overfilling the kringle will weigh down the pastry as it bakes and also make the pastry more prone to tears and leaks while in the oven.

Step 8: Fold and seal

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Next, seal the filling inside the kringle by taking one long side of the rectangle and folding it over the filling, pressing gently to adhere. Then, use a pastry brush to brush the remaining unfolded third of the dough with egg before folding the dough over the center. Use your fingers to pinch the seams together tightly along the length of the dough, as well as on the short ends.

Step 9: Shape and proof

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Remeasure the dough to make sure it’s at least 30 inches long, stretching it to the appropriate length, if necessary. Transfer the dough to one of the parchment-lined baking sheets, seam side down, and gently shape it into an oval. Tuck and pinch together where the ends of the dough meet, then cover it loosely with storage wrap. Let the Danish kringle proof in a warm spot for 30 minutes until it has puffed slightly.

Editor’s Tip: While the first Danish kringle proofs, you may fill and shape the second kringle by repeating Steps 7 through 9. Alternatively, you may save the other half of the dough for future use.

Step 10: Bake the kringle

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Preheat the oven to 375°F. Make sure the oven rack is in the center position. Brush the proofed pastry with egg wash and then bake until deeply golden brown, 18 to 22 minutes.

Editor’s Tip: If you choose to bake both kringles, we recommend baking one at a time for the best results. Bake the first while the second one proofs, and then bake the second while the first one cools. This method will result in kringles that are more evenly baked.

Step 11: Mix the icing

While the Danish kringle bakes, whisk together the icing ingredients in a small bowl until smooth. Cover and set aside.

Editor’s Tip: Start with 1 tablespoon water for the icing, adding the second tablespoon only if necessary.

Step 12: Flatten and cool

Remove the kringle from the oven. Promptly use a clean baking sheet or heavy cast-iron pan to gently compress the pastry to flatten it slightly. Once flattened, let it cool completely.

Editor’s Tip: You want to flatten the kringle Danish pastry while it is still piping hot and pliable so it doesn’t crack or tear when you flatten it.

Step 13: Top with the icing

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Once the Danish kringle is cool, drizzle or spread the icing over the top. Let the icing set, then slice and serve.

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Danish Kringle Variations

• Almond Danish kringle: To make an almond kringle, omit the pecan filling and swap in the almond filling from this delicious almond braid recipe.
• Fruit-filled kringle: Replace the pecan filling with your favorite fruit pie filling, whether it’s store-bought or homemade. Prior to adding the filling to the pastry ring, pulse it a few times in the food processor to break down any large pieces of fruit. Then, drain off any excess liquid and add to the Danish kringle as outlined in the recipe. Fold, shape and bake the kringle as directed.
• Cream cheese kringle: For a cheesecake-flavored Danish kringle, omit the pecan filling and swap in a mixture of 12 ounces softened cream cheese, 1/3 cup sugar, 2 teaspoons vanilla and 1 egg yolk. Beat the mixture in a mixing bowl until smooth and creamy. Then spoon or pipe the filling onto the kringle dough as directed.

How to Store Danish Kringle

Leftover kringle can be stored at room temperature in an airtight container.

How long does Danish kringle last?

Kringle is best eaten within 24 hours of baking. However, if stored properly, it will stay fresh for up to three days.

Can you freeze kringle?

Yes! Since this recipe makes two Danish kringles, you can certainly serve one and freeze one to enjoy later. Freeze the baked kringle on a parchment-lined baking sheet (or on a 13×9-inch cardboard cake board) and wrap it tightly in storage wrap and a layer of heavy-duty aluminum foil. Freeze the kringle for up to one month. Defrost it at room temperature to thaw completely before serving.

Danish Kringle Tips

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Do you eat Danish kringle hot or cold?

Kringle Danish pastry is traditionally enjoyed warm or at room temperature. To reheat a Danish kringle, bake it at 350° on a sheet pan for 8 to 10 minutes or until heated through.

Are all those folds really necessary to make the dough?

Yes! While laborious, all those folds in the pastry are critical for successful Danish kringle-making. As the pastry bakes, the butter melts between the folds and traps steam inside the dough to create lovely flaky layers. Don’t skimp on the folds!

Is viennoiserie the same as puff pastry?

No. While both are laminated doughs that yield tender, flaky layers, they are two distinct types of pastry. Viennoiserie (or Viennese pastry) is made with yeast and often includes egg, sugar and milk. The yeast helps the dough rise and gives the pastry a lighter, more airy texture. Puff pastry, on the other hand, relies on layers of butter to create pockets of steam to create the flaky layers.

What else can you serve with Danish kringle?

Danish kringle is one of those pastries that can serve double-duty as a sweet breakfast or dessert. Enjoy it simply with a cup of coffee, hot tea, homemade hot cocoa or mulled cider as an easy on-the-go breakfast or after-dinner treat. You could also include it as part of a larger breakfast spread. Serve it with a savory ham and cheese frittata, a platter of oven-baked bacon and a colorful fruit salad.

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