Hello friends, Lars here! Today, I am excited to share with you my recipe for Scrumptious Danish Kringle. Trust me when I say that this delectable pastry will transport your taste buds straight to the heart of Scandinavia! With its buttery and flaky crust and sweet almond filling, it is a delightful treat that you won’t be able to resist. Whether you’re looking for a special dessert to serve at a dinner party or simply need a sweet indulgence to satisfy your craving, this Danish Kringle is perfect for any occasion!
Born in a small town in Northern Sweden, Lars has always been passionate about exploring different cultures and cuisines. After studying abroad in Denmark, he fell in love with their traditional pastry, the Danish Kringle, and has been perfecting his recipe ever since. When he’s not in the kitchen, Lars enjoys hiking and skiing in the Scandinavian mountains.
Lars Johansson currently resides in Norway and grew up in Sweden.
As a native of Northern Sweden, I grew up eating a lot of Scandinavian pastries. And when I studied abroad in Denmark during my college years, I was immediately drawn to their traditional pastry, the Danish Kringle. It’s a staple in Danish cuisine, often served for breakfast or as a special treat during holidays. But the Kringle is not only popular in Denmark; it’s also enjoyed in many other Scandinavian countries, including Sweden and Norway. As someone who travels often and loves experimenting with different recipes, I knew I had to try making it at home.
The Danish Kringle has a fascinating history that dates back to the 16th century. Legend has it that the Kringle was created by a group of Austrian bakers who were commissioned to bake a pastry in honor of the King of Denmark. They used a buttery, flaky pastry dough and filled it with a marzipan-like almond paste, which became the signature filling of the Kringle. Today, the Kringle is still a beloved pastry in Denmark, with variations that include cinnamon, apple, and other fillings. It’s also a popular item in Danish-American bakeries, particularly in the Midwest region of the United States. But there’s nothing quite like enjoying a freshly baked Danish Kringle in the heart of Scandinavia, surrounded by snowy mountains and cozy Scandinavian homes.
What you need
Ever since I visited Denmark last summer, I’ve been craving their traditional pastry, the Danish Kringle. It’s buttery, flaky, and filled with a sweet almond paste that’s irresistible. So I decided to try making it at home, and believe me, it was worth it! The dough is made from a simple mixture of flour, yeast, sugar, and butter that rises to become airy and tender. Then, you braid the dough around the almond paste filling to create a beautiful and delicious braided pattern. After a quick egg wash, the kringle is baked to perfection, with a golden brown and crispy crust that’s sure to impress. I love how the almond paste filling adds a nutty and sweet flavor to the dough, and how the powdered sugar on top gives it a beautiful look. This Scrumptious Danish Kringle is perfect for a special occasion or a weekend brunch, and it’s sure to transport your taste buds straight to Scandinavia!
Ingredients:
- All-purpose Flour – A staple in baking, all-purpose flour provides the structure and texture needed for the Danish kringle dough. If you’re gluten-free, you can swap this for an GF all-purpose flour blend.
- Active Dry Yeast – Yeast is what makes the kringle dough rise and become airy. If you can’t find active dry yeast, you can use instant yeast instead (but reduce the amount by 25%.)
- Granulated Sugar – Sugar gives flavor to the dough and feeds the yeast. You can swap it for coconut sugar or honey if you prefer.
- Salt – Salt balances the sweetness of the dough and enhances the flavors. You can use any type of salt you like.
- Milk – Milk adds moisture and tenderness to the Danish kringle dough. You can swap it for any plant-based milk if you prefer.
- Unsalted Butter – Butter is the key to flaky and rich Danish kringle dough. You can use vegan butter or coconut oil if you prefer.
- Almond Paste – Almond paste is a sweet and nutty filling that adds flavor and texture to the kringle. If you can’t find almond paste, you can make it from scratch by blending almonds and sugar together.
- All-purpose Flour (For Filling) – Flour helps thicken the almond filling and prevent it from leaking out of the kringle. You can use cornstarch or tapioca starch if you prefer.
- Egg White – Egg white helps seal the edges of the kringle and gives it a shiny look. You can brush it with milk or cream if you prefer.
- Powdered Sugar – Powdered sugar is used for the final dusting of the kringle. You can omit it if you prefer.
- Water – Water is used to make the glaze that coats the kringle and gives it a glossy finish. You can use milk or cream instead.
Utensils:
- Mixing bowl – You’ll need a large mixing bowl to mix and knead the dough.
- Electric mixer – An electric mixer makes the dough come together faster and easier, but you can also mix it by hand.
- Plastic wrap – You’ll need to cover the dough with plastic wrap while it rises, so make sure you have some on hand.
- Rolling Pin – You will need a rolling pin to roll out your dough
- Parchment paper – Line the baking sheet with parchment paper to avoid sticking
- Baking sheet – A flat and rectangular baking sheet is the perfect size and shape for a Danish kringle
- Pastry brush – You’ll need a pastry brush to brush the egg white over the kringle to seal it before baking.
- Wire rack – Once the kringle is done baking and has had time to cool, transfer it to a wire rack to cool completely.
Almond Paste – Sweet and Nutty Filling for Danish Kringle
I love the taste and texture of almond paste – it’s sweet, nutty, and creamy all at once, and it pairs so well with the flaky Danish Kringle dough. Almond paste is made from ground almonds and sugar, and it’s similar to marzipan, but with a coarser texture and less sugar. Some people confuse it with almond butter, which has a smoother consistency and is usually unsweetened. Almond paste is an excellent source of protein and healthy fats, and it’s also low in carbohydrates and sugar. It’s not a superfood, but it can be a healthy addition to your diet, especially if you’re looking for a plant-based protein source. Almond paste can be quite expensive, but it’s worth it for the taste and texture it adds to the Danish Kringle. You could make it yourself by blending almonds and sugar, but I find that store-bought almond paste is more consistent in quality and texture.
Active Dry Yeast – The Secret Ingredient for Fluffy Danish Kringle
When it comes to making bread and pastries, yeast is probably the most crucial ingredient, and active dry yeast is my go-to choice. Active dry yeast is a type of yeast that’s dried and granulated, and it needs to be activated with water or milk before use. It’s different from instant yeast, which doesn’t need to be activated and can be added directly to the dry ingredients. I prefer active dry yeast because it gives the dough a longer rising time, which results in a more flavorful and fluffy Danish Kringle. Yeast also adds nutritional value to the dough, as it’s a source of B vitamins and protein. However, yeast can be finicky and tricky to handle – if the water is too hot or too cold, it won’t activate, and if you don’t let it rise long enough, the dough won’t be as airy and light. But with practice and patience, you can master the art of working with yeast and enjoy the delicious rewards of fresh-baked Danish Kringle.
What to serve it with?
I usually enjoy serving my Scrumptious Danish Kringle alongside a warm cup of coffee or tea. As someone who loves the Nordic lifestyle and its appreciation for coziness and comfort, pairing this pastry with a hot beverage is the perfect way to enjoy its warmth and sweet flavors. The nuttiness of the almond paste filling complements the rich flavor of coffee, while the flaky crust of the Kringle provides the perfect balance of texture. Whether you’re sipping on coffee on a crisp autumn morning or enjoying tea by the fireplace during the holidays, this pastry makes for the perfect pairing with your favorite warm drink.
Summary
There you have it, folks, my recipe for Scrumptious Danish Kringle, inspired by my trip to Denmark and my love of Nordic cuisine. I hope you enjoyed reading and trying out my recipe. If you have any questions or comments, leave them down below! I would love to hear about your experience making this delightful pastry. Did you make any modifications? How did it turn out? And don’t forget to share this recipe with your family and friends. Let’s spread the love for Danish Kringle and Nordic cuisine!
Here’s the recipe:
Scrumptious Danish Kringle: A Traditional Delight Straight from Denmark's Baking Heritage
Equipment
- Mixing bowl
- Electric mixer
- Plastic wrap
- Rolling Pin
- Parchment Paper
- Baking Sheet
- Pastry Brush
- Wire rack
Ingredients
- 2 1/2 cups All-purpose Flour
- 2 1/4 teaspoons Active Dry Yeast
- 1/4 cup Granulated Sugar
- 1/2 teaspoon Salt
- 3/4 cup Milk
- 1 cup (2 sticks) Unsalted Butter
- 7 oz Almond Paste
- 1 tablespoon All-purpose Flour (For Filling)
- 1 large Egg White
- 1/4 cup Powdered Sugar
- 2 tablespoons Water
Instructions
- Make the Dough - In a large mixing bowl, whisk together the flour, yeast, sugar, and salt. Add the milk and melted butter, and stir until a shaggy dough forms. Knead the dough by hand or with a stand mixer attached with the dough hook for about 5-10 minutes until it's smooth, elastic, and no longer sticky. Cover the dough with plastic wrap and let it rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size. - Make sure the milk and butter are not too hot, or they will kill the yeast. The ideal temperature is around 110-115°F. You can use a thermometer to measure the temperature, or test it with your finger - it should feel warm, but not hot.
- Make the Almond Filling - In a small bowl, mix together the almond paste and flour until smooth. Set aside. - If the almond paste is too hard or crumbly, you can add a teaspoon of milk or water to help soften it. Be careful not to add too much liquid, or the filling will be too runny and leak out during baking.
- Shape the Kringle - Preheat the oven to 350°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough into a rectangle about 14 inches wide and 20 inches long. Cut the dough along the short ends, making diagonal cuts about 2 inches apart. Spread the almond filling down the center strip of the dough. Fold the dough over the filling, alternating sides, to create a braided pattern - Use a sharp knife or pizza cutter to make clean cuts in the dough. Don't worry if the braided pattern isn't perfect - it will look beautiful once it's baked. If the dough is hard to work with or too sticky, you can chill it in the fridge for 20-30 minutes before shaping it.
- Bake and Glaze - Transfer the kringle to the prepared baking sheet. In a small bowl, whisk together the egg white and water to make the glaze. Brush the glaze over the kringle, making sure to cover the surface evenly. Bake the kringle for 25-30 minutes, or until golden brown and crispy on the outside. Let it cool on a wire rack for 10 minutes before dusting the surface with powdered sugar. Cut into diagonal slices and serve warm or at room temperature. - Don't overbake the kringle, or it will be dry and tough. Keep an eye on it during the last 10 minutes of baking, and take it out once it's golden brown and the filling starts to bubble out of the edges. You can also add some sliced almonds or raisins to the filling if you like.
