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Flaky Danish Kringle

Total Time

Prep: 30 min. + rising Bake: 20 min.

Makes

20 servings

This traditional yeast bread wonderfully reflects my Scandinavian heritage. Flaky layers of tender dough are flavored with almond paste. The unique sugar cookie crumb coating adds the perfect amount of sweetness to this Danish kringle recipe. —Lorna Jacobsen, Arrowwood, Alberta
Flaky Danish Kringle Recipe photo by Taste of Home
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Ingredients

  • 8 tablespoons butter, softened, divided
  • 1-1/2 to 2 cups all-purpose flour, divided
  • 1 package (1/4 ounce) active dry yeast
  • 2 tablespoons warm water (110° to 115°)
  • 1/4 cup warm half-and-half cream (110° to 115°)
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 large egg, room temperature, beaten
  • 1/2 cup almond paste
  • 1 large egg white, beaten
  • 1/4 cup sugar cookie crumbs
  • 2 tablespoons sliced almonds

Directions

  1. In a small bowl, cream 6 tablespoons butter and 2 tablespoons flour. Spread into an 8x4-in. rectangle on a piece on waxed paper. Cover with waxed paper; refrigerate.
  2. In a large bowl, dissolve yeast in warm water. Add the cream, sugar, salt and egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
  3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Do not let rise. Roll into an 8-in. square. Remove top sheet of waxed paper from butter mixture; invert onto center of dough. Peel off waxed paper. Fold plain dough over butter layer. Fold widthwise into thirds. Roll out into a 12x6-in. rectangle. Fold into thirds. Repeat rolling and folding twice. Wrap in waxed paper; refrigerate for 30 minutes.
  4. On a lightly floured surface, roll into a 24x5-in. rectangle. In a small bowl, beat almond paste and remaining butter; beat until smooth. Spread lengthwise down the center of dough. Fold dough over filling to cover; pinch to seal. Place on a greased baking sheet. Shape into a pretzel. Flatten lightly with a rolling pin. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.
  5. Brush egg white over dough. Sprinkle with cookie crumbs and almonds. Bake until golden brown, 20-25 minutes. Carefully remove from pan to a wire rack to cool.

Danish Kringle Tips

Can you make this Danish kringle in a different shape?

Yes! You can also form this Danish kringle recipe into a rectangular or oval shape. Once the kringle is filled, gently stretch it out slightly longer—to at least 30 inches—on the baking sheet. Then, bring the ends of the kringle dough together and form to the shape you prefer. Proceed with letting the dough rise.

How do you store a Danish kringle?

Kringle is best eaten within 24 hours of baking. However, leftover kringle can be stored in at room temperature in an airtight container for up to 3 days. A baked kringle can be frozen, unglazed and in a freezer-safe container, for up to 6 months. Here's how best to store all your favorite baked goods.

What else can you put in a Danish kringle?

Some of the most delicious and popular fillings for kringle include almond paste or marzipan, chopped nuts, fruit or pie fillings (such as raspberry, cherry and apple), and cream cheese. Read more for inspiration and step-by-step instruction to make your best kringle at home.

Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1 piece: 121 calories, 7g fat (3g saturated fat), 24mg cholesterol, 88mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 2g protein.

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