Kringle Recipe From The O&H Danish Bakery
I found this FANTASTIC recipe in the “Scandinavian Holiday Recipes” flip cookbook. The cookbook claims it is THE kringle recipe from the O&H Danish bakery in Racine, Wisconsin. At first I thought that this kringle recipe might be too labor intensive, but it is more time than labor that is required for this kringle recipe. This recipe is FAMOUS in Wisconsin. This kringle is soo flavorful and absolutely melts on your tongue. You have to make this recipe (and save yourself a bundle of dough, no pun intended, to boot). This kringle recipe is soo good it sells for over $20 a piece. Your filling options are almost limitless. You can add chopped nuts, marzipan or almond paste, cream cheese, dried fruits, pitted cherries, apple slices with cinnamon, jam, or any filling you desire. My personal favorite is marzipan.
This Danish style pastry is a very flaky pastry and very buttery. It’s not too hard to make the layers but it does require some effort with a rolling pin. In Denmark, kringle denotes the pretzel-like knotted shape rather than the pretzel pastry type. Kringler may be made from a Danish puff pastry which is what this recipe is. In the United States, kringles are hand-rolled from Danish pastry dough. But I guarantee you will LOVE this recipe. The recipe is especially popular around Christmas.
To make the Danish pastry dough you will need: butter, yeast, water, milk, sugar, salt, lemon extract, egg, flour. Exact quantities are in the recipe card below.
Cut out four pieces of waxed or parchment paper into 9X9 inch squares. Place half the butter on one square and cover with another piece of parchment. Roll the butter out by pressing and rolling until it is 8×8 inches. Repeat for the remaining butter. Place in the refrigerator to chill while you make the dough.
Dissolve the yeast in warm water with about 1 tsp. of the sugar. Make sure the water is not over 110 degrees F or you will kill the yeast.In a large bowl mix the milk, sugar, salt, lemon extract, and egg. Add the yeast mixture. Gradually knead in one cup of the flour till to have a elastic dough. The dough may be somewhat sticky and as you continue kneading glutens will form making the dough less sticky and more manageable.
Roll the dough out into a 8×12 inch rectangle flouring your work surface as needed. Place one piece of the chilled butter on two-thirds of the rolled out dough. Fold the non-butter covered side of the dough over one-half of the butter and then fold the remaining third over the top of that making a square. Wrap the dough in plastic or damp cloth and place in the fridge for 30 minutes.
Roll the dough again to a 8X12 rectangle. Add the remaining piece of chilled butter and fold the same as the previous steps. Refrigerate for two hours covered with plastic or a towel.
Cut the dough in half and roll each piece till it is 20X6 inches. Cover and refrigerate while preparing the filling. You will need brown sugar, butter, salt, cinnamon, and an egg white.
Crumble the filling ingredients together and spread on the center third of the dough. At this point you can add chopped nuts, marzipan or almond paste, cream cheese, dried fruits, pitted cherries, apple slices with cinnamon, jam, or any filling you desire.
Fold one long edge to the middle and fold the other edge of the top. Seal well by pinching. Place on a greased baking sheet and form into a oval. Press the ends together. Flatten a little and allow it to rise at 70 degrees F for 1 hour.
Preheat the oven to 350 degrees F and bake for 25-30 minutes or until golden. Set aside to cool.My filling oozed out a little most likely because I did not pinch the ends together enough. I would recommend baking on a tray with about 1/2 inch height to it in case yours does the same.
Mix the powdered sugar with enough water, adding only a few drops at a time, till you have a consistency to glaze the kringle with. Frost once the kringle is cool to the touch. Delicious and ready to be served! 🙂