Hello, my dear foodie friends, Leif Johansen here! Today, I am thrilled to share with you a recipe that will transport you straight to the heart of Scandinavia, where the winters are long, but the pastries are sweet. I am talking about none other than the glorious Danish Kringle with Marzipan, Apple, and Raisin, a dessert that will make your taste buds swoon and your stomachs happy.
Leif Johansen is a freelance photographer and avid traveler of Nordic ancestry, who grew up between Stockholm and Oslo, and later moved to Helsinki to pursue his passion for visual storytelling. He enjoys exploring new cultures, landscapes, and cuisines, and has a weakness for sweet treats that remind him of his childhood.
Leif Johansen currently resides in Finland and grew up in Sweden and Norway.
Being of Nordic ancestry, I have a soft spot for anything related to the cuisine of my forefathers. Growing up, my mother and my grandmother would make the best pastries and cakes you can imagine, and I would spend many hours in the kitchen, helping them out and secretly licking the leftover batter from the bowls. My love for baking and traveling has taken me to many places around the world, but my heart remains in Scandinavia, where I find comfort in the simple pleasures of life.
The Danish Kringle has a long and fascinating history, dating back to the 18th century, where it was invented by Dutch bakers who settled in Denmark. The word Kringle comes from the shape of the pastry, which resembles a pretzel and has come to symbolize unity and perfection. Traditionally, the Kringle is a festive pastry, enjoyed during Christmas and other holidays, but nowadays, you can find it in bakeries and coffee shops all year round. What makes this recipe unique is the addition of marzipan, which is a popular ingredient in Nordic baking. Marzipan is made of almonds, sugar, and egg whites, and is a favorite among artisans who create edible masterpieces. The combination of marzipan, apple, and raisin is a classic trio, familiar to anyone who has tasted a Swedish princess cake or an Norwegian apple cake. In this recipe, the marzipan adds a nutty and sweet taste that complements the tartness of the apples and the chewiness of the raisins, creating a balanced and irresistible filling. The dough is a simple mixture of flour, butter, and milk, but its magic lies in the way it is rolled and folded, resulting in a caramelized and flaky texture that melts in your mouth. Whether you are a seasoned baker or a novice, this recipe is easy to follow and will impress anyone who tries it. So, go ahead, and channel your inner Scandi chef, and let the Danish Kringle bring joy to your table.
What you need
Looking for a sweet and nutty Scandinavian treat that will impress your friends and family? Try out this Homemade Danish Kringle with Marzipan, Apple, and Raisin Recipe! This flaky pastry is filled with a chewy and gooey mixture of marzipan, grated apples, and juicy raisins, all wrapped in a buttery and airy dough that will make your taste buds dance. As an amateur baker, I was intrigued by the combination of flavors and textures when I first encountered this recipe, and after trying it out, I must say that it’s a winner. The marzipan adds a nutty and sweet taste that works perfectly with the tartness of the apples and the sticky raisins, creating a harmonious filling that explodes in your mouth. The dough is easy to make and roll out, and it results in a golden and puffy pastry that looks as good as it tastes. The recipe requires only a few utensils and ingredients, but the results will make you look like a pro. Perfect for a brunch, a snack, or a dessert, this Danish Kringle will become a staple in your baking repertoire, and your loved ones will beg you to share the recipe.
Ingredients:
- All-purpose flour – The base flour used for the dough, providing structure and creating a tender texture. Can be swapped for gluten-free flour for a gluten-free version of the recipe.
- Active dry yeast – The leavening agent that helps the dough to rise and become fluffy. Can be substituted with instant yeast but the rising time may differ.
- Granulated sugar – Used to sweeten the dough. Can be substituted with honey or maple syrup for a more natural sweetener.
- Salt – Balances the sweetness and enhances the flavors of the other ingredients.
- Butter – Used for the dough and the filling, giving richness and a buttery flavor to the pastry. Can be swapped with margarine for a dairy-free version of the recipe.
- Egg yolks – Helps the dough to become tender and moist, also giving the pastry a richer flavor. The leftover egg whites can be used to make meringue, or to glaze the pastry before baking.
- Marzipan – A sweet, almond-based candy that is used as a filling for the pastry, providing a nutty and chewy texture. Can be substituted with almond paste for similar results.
- Apples – Provides tartness and freshness to the filling, as well as a contrast of texture to the marzipan and raisins. Can be substituted with pears or peaches for variation in flavor.
- Raisins – Adds natural sweetness and chewiness to the filling, complementing the marzipan and apples. Can be substituted with dried cranberries or chopped dates for variation in flavor.
- Milk – Used to brush the pastry before baking, creating a golden and shiny crust. Can be substituted with egg wash or heavy cream for similar results.
Utensils:
- Large bowl
- Measuring cups and spoons
- Electric mixer with dough hook attachment – Can be mixed by hand if a mixer is not available.
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush
- Sharp knife
Marzipan – The Nutty and Sweet Filling
As a confectionary lover, I’m always looking for ways to include marzipan in my bakes. This Danish Kringle recipe is a perfect opportunity to enjoy the sweet and nutty flavor of this almond candy combined with the tartness of apples and the chewiness of raisins. The word ‘marzipan’ comes from the Italian ‘marzapane,’ which means ‘bread of March,’ when the first almonds were harvested and made into a paste mixed with sugar. The candy became popular in the Middle Ages among royalty and nobility, and then spread through Europe and the world. Nowadays, marzipan is used in various forms, from decorations to fillings, and even as a standalone treat. Despite being high in calories and sugar, small amounts can provide enjoyment and satisfaction, as well as a boost of vitamin E and healthy fats from almonds. I love the texture of marzipan softened by the apples, creating a gooey and crunchy sensation that melts in the mouth. If you’re not a fan of marzipan, you can use cream cheese or Nutella instead, but I highly recommend trying this version first!
Active Dry Yeast – The Magical Microorganism
As an amateur baker, I’m always fascinated by the science of yeast and how it can transform simple ingredients into fluffy and flavorful bread and pastries. This Danish Kringle recipe calls for active dry yeast, which is a type of yeast that is granulated and dormant until mixed with warm water or milk, allowing it to activate and produce carbon dioxide gas that makes the dough rise. The use of yeast dates back to ancient civilizations such as Egypt and Mesopotamia, where they made beer and bread from fermented grains. Yeast is a unicellular fungus that feeds on the sugars present in the dough, releasing alcohol and gases that give the bread its distinct aroma and taste. Active dry yeast has a longer shelf life than fresh yeast and can be stored in the fridge or freezer for future use. If the yeast is old or becomes inactive, the dough won’t rise properly, so always check its expiration date and test it in warm water before using it in the recipe. Active dry yeast is a great source of B vitamins, especially niacin and folic acid, and its consumption is safe for most people unless they have a yeast allergy. I love the smell of freshly baked bread and the satisfaction of seeing the dough double in size, thanks to the magic of yeast.
What to serve it with?
I love serving my Danish Kringle warm with a cup of strong and aromatic coffee, or a glass of chilled milk. The contrast between the hot pastry and the cold drink is delightful, and the flavors complement each other perfectly. The bitterness of the coffee or the mildness of the milk balance the sweetness of the pastry, creating a harmonious taste experience. I remember as a child, my grandmother would always make a pot of coffee to go with our afternoon fika, a Swedish tradition of having coffee and pastries. We would sit by the window, watching the snowflakes fall, and savoring every bite of the kringle, while sipping our coffee. It was a moment of pure bliss, and I try to recreate it every time I bake this recipe. So, the next time you make a batch of Danish Kringle, try it with a cup of coffee or milk, and see how it transports you to the cozy cafes of Scandinavia.
Summary
I hope you enjoyed learning about how to make this delicious Danish Kringle with Marzipan, Apple, and Raisin. Nothing brings me more joy than sharing my Nordic heritage and my passion for baking with you. I am curious to know, what’s your favorite pastry or dessert from Scandinavia? Let me know in the comments section below. Also, if you tried this recipe, did you make any modifications or personal touches that made it stand out? Share your experience with us, and let’s keep the conversation going. Don’t forget to subscribe to my blog for more foodie adventures and cultural inspirations. Tusen takk!
Here’s the recipe:
Scandinavian Delights: Homemade Danish Kringle with Marzipan, Apple, and Raisin Recipe
Equipment
- Large bowl
- Measuring cups and spoons
- Electric mixer with dough hook attachment
- Rolling Pin
- Parchment Paper
- Baking Sheet
- Pastry Brush
- Sharp Knife
Ingredients
- 2 cups All-purpose flour
- 1 packet (2 and 1/4 teaspoons) Active dry yeast
- 2 tablespoons Granulated sugar
- 1/4 teaspoon Salt
- 1 and 1/4 cups (2 and 1/2 sticks) Butter
- 3 large Egg yolks
- 7 oz Marzipan
- 2 medium Apples
- 1/4 cup Raisins
- 1/4 cup Milk
Instructions
- Mixing the Dough - In a large bowl, combine the flour, active dry yeast, sugar, and salt. Add the softened butter and egg yolks and mix everything with an electric mixer equipped with the dough hook attachment, on low speed, until a smooth and elastic dough forms, for about 5-10 minutes. - Make sure the butter is at room temperature and cut into chunks, so it can mix easily with the flour. You can also mix the dough by hand on a floured surface, kneading it for about 10-12 minutes, until the dough is soft and tacky.
- Preparing the Filling - Roll out the marzipan on a floured surface into a 10 x 5 inches rectangle. Peel and grate the apples and mix them with the raisins. Distribute the apple-raisin mixture over the marzipan, leaving some space around the edges. Roll up the marzipan tightly, enclosing the filling and sealing the edges. Place it in the fridge to chill for 15-20 minutes. - Use a piece of plastic wrap to help you roll the marzipan tight and avoid it from sticking to the surface. If the marzipan is too soft, you can dust it with some confectioners' sugar or skip the rolling and shape it with your hands. You can also add some cinnamon or cardamom to the apple-raisin mixture for more flavor.
- Shaping and Baking the Kringle - Preheat the oven to 375°F (190°C). Divide the dough into two equal portions. Roll out each dough portion into a 10 x 15 inches rectangle on a floured parchment paper. Place the marzipan roll in the middle of each dough rectangle and fold the edges over the marzipan, pinching and sealing them together to create a boat-like shape. Brush the dough with milk using a pastry brush. Bake the kringles for 25-30 minutes, until golden and puffy. Remove them from the oven and transfer them to a wire rack to cool. Slice and serve at room temperature. - Use a sharp knife or a pizza cutter to slice the dough edges into strips and create the dough boat shape. You can also brush the dough with egg wash or melted butter instead of milk for a richer color and flavor. Don't worry if the dough cracks or breaks, you can always patch it up with some extra dough. Serve the kringle with a dollop of whipped cream or a sprinkle of powdered sugar, if desired.
