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Soft, buttery and rich Danish pastry. Perfect for holidays or everyday occasions.
Yield 2 kringles




  • 1/4 cup water (110-115°F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 cups all-purpose
  • 4 teaspoons granulated sugar
  • 1/2 teaspoon table salt
  • 1/2 cup shortening (part butter or margarine)
  • 1/2 cup milk
  • 1 large egg yolk
  • 1 large egg white (for filling)


  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 3 to 4 teaspoons water


  • In a small bowl, dissolve yeast in warm water; let sit for 10 minutes.
  • In stand mixer bowl, add flour, sugar, salt and shortening/butter; mix with pastry blender or fork.. In saucepan or microwave-safe dish, heat milk to 110-115°F. Add yeast mixture and warm milk to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add egg yolk; beat on medium speed for 3 minutes.
  • Cover bowl with waxed paper, then foil. Chill in refrigerator for 2 hours to not more than 48 hours.
  • Prepare Fillings before removing dough from refrigerator. (See below for filling variations.)
  • Divide dough into 2 equal parts. Beat egg white until stiff. Roll dough on lightly floured board into a 6×18-inch rectangle. Spread with 1/2 the egg white, then one of the Fillings. Fold one long edge over to other side, 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.
  • Preheat oven to 400°F.
  • Bake for 18 to 25 minutes. Remove from pans; cool on racks.
  • Glaze: Combine ingredients in small mixing bowl; beat until smooth. Add more/less powdered sugar to achieve desired consistency.
  • Before serving, drizzle glaze over the top of the Kringle.

FILLINGS (quantity is for 1 Kringle)

  • Apple Currant: Combine 3/4 cup finely chopped apples, 1/4 cup washed currants, 1/4 cup brown sugar (packed), 2 teaspoons flour
  • Apple Pecan: Combine 3/4 cup finely chopped apples, 1/4 cup finely chopped pecans, 1/4 cup brown sugar (packed), 2 teaspoons flour (pictured)
  • Date Pecan: Combine 1/2 cup finely cut-up dates, 1/4 cup finely chopped pecans, 1/4 cup brown sugar (packed)
  • Orange or Pineapple Marmalade: 1/2 cup marmalade
  • Pecan: Combine 1/2 cup chopped pecans, 1/4 cup brown sugar (packed)


Photo by A Treats Affair.

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Review & Comments

BlueSchmoo | Reply

5 stars
Made this Kringle, my first one ever. Using what I had on hand Walnuts for the filling, it was absolutely delicious (a keeper) it was light and airy, I also gifted one to my neighbors for Christmas, they loved it as well.

Kim | Reply

Do you have a chocolate filling

Red Star Yeast | Reply

Hi Kim,

The chocolate filling in this recipe would work well.

Happy Baking!

Jill Hansen | Reply

For filling, can I use almond paste lightened with a little stiffly beaten egg white?

Red Star Yeast | Reply

Hi Jill,

You can definitely try that. I would probably just keep your almond paste amount close to the volumes of the other fillings so you have enough.

Happy Baking!

Susan Potrzebowski | Reply

Can the kringle be made the day before thru shaping but not baking. Refrigerating overnight.

Red Star Yeast | Reply

Hi Susan,
Yes, in step 5 after placing Kringle on baking sheets, cover and let rise in refrigerator overnight. Remove from refrigerator and let come to room temperature before baking.
Happy baking!

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