Soft, buttery and rich Danish pastry. Perfect for holidays or everyday occasions.
Yield: 2 kringles
For the dough:
  • 2 cups bread flour
  • 4 tsp sugar
  • ½ tsp salt
  • ½ cup shortening, part butter or margarine
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
  • ¼ cup water
  • ½ cup milk
  • 1 egg, separated
For the glaze:
  • 1 cup powdered sugar
  • ½ tsp vanilla
  • 3 to 4 tsp water
  1. Have water and milk at 110°-115°F and all other ingredients at room temperature.

  2. Measure the first 4 ingredients into a bowl. Mix with pastry blender or fork. Dissolve yeast in the water. Let stand 3 to 5 minutes. Add milk and egg yolk. Stir yeast-mixture and add to egg yolk-mixture. Pour into bowl with flour-mixture. Blend. Cover bowl with waxed paper, then foil. Chill 2 to not more than 48 hours. Prepare Fillings before removing dough from refrigerator. NOTE: Quantity given for filling is for one Kringle.

  3. Divide dough into 2 parts. Beat egg white until stiff. Roll dough on lightly floured board into a 6x18-inch rectangle. Spread with ½ the egg white, then one of the Fillings. Bring sides over Filling the long way, and pinch edge of dough into roll. Handle Kringle carefully- this is a tender dough. Place on lightly greased baking sheet in horseshoe or circular shape. Shape second Kringle and place on second baking sheet. Cover. Let rise until almost doubled, about 30-40 minutes. Bake 18 to 25 minutes in preheated 400°F oven. Remove from pans to racks to cool. Before serving, sift confectioners' sugar or drizzle Glaze over the top of the Kringles. You can also sprinkle chopped pecans over top.

  4. Glaze: Combine ingredients in small mixing bowl; beat until smooth. Add more/less powdered sugar to achieve desired consistency.

  5. Fillings (quantity is for 1 Kringle):
  6. Apple Currant: ¾ cup finely chopped apples, ¼ cup washed currants, ¼ cup brown sugar (packed), 2 tsp flour

  7. Apple Pecan: ¾ cup finely chopped apples, ¼ cup finely chopped pecans, ¼ cup brown sugar (packed), 2 tsp flour (pictured)

  8. Date Pecan: ½ cup finely cut-up dates, ¼ cup finely chopped pecans, ¼ cup brown sugar (packed)

  9. Orange or Pineapple Marmalade: ½ cup marmalade

  10. Pecan: ½ cup chopped pecans, ¼ cup brown sugar (packed)

  11. Recipe featured at A TrEATs Affair.
Kringle | Soft, buttery and rich danish pastry filled with cinnamon apples and pecans for a delicious fall inspired breakfast. Find recipe at

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