Danish Kringle

1. Stage

Warm the milk in the microwave: Pour the milk into a microwave safe cup or bowl. Heat the milk in the microwave in 15 second intervals until it is warm to the touch but not scalding, about 100°F. If it scalds or burns, then it’s too hot for the yeast. You can also use a thermometer to check the temperature of the milk to be sure it has reached 100°F.

2. Stage

Proof the yeast: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl combine the warm milk, yeast, and 1 teaspoon sugar. Leave the yeast to proof for about 5 to 10 minutes, until it dissolves and begins to bubble and foam.

3. Stage

Make the dough: Add the remaining sugar, eggs, butter, flour, cardamom, and salt to the milk mixture. Mix on low speed, or by hand with a wooden spoon, until fully combined, about 2 minutes. The dough will be thick, almost like cookie dough.

4. Stage

Chill the dough: Cover the bowl with plastic wrap and place it in the refrigerator to chill for at least 4 hours, or overnight. The dough may be kept in the fridge for up to 2 days.

5. Stage

Make the filling: Before taking the dough out of the fridge to roll, make the almond filling. Beat the almond paste on low speed in a stand mixer fitted with the paddle attachment until it’s broken up. Add the sugar and increase the speed to medium, mixing until the sugar breaks up the almond paste and there are no lumps. Add the butter and beat until it’s creamy and smooth, about 1 minute. The almond filling resembles buttercream frosting, but is a bit thicker because of the almond paste. Set aside until ready to use.

6. Stage

Roll out the dough: Take the dough out of the refrigerator and scrape it onto a generously floured work surface. Dust the top of the dough with flour. Before rolling, use your hands to pre-shape the dough by pressing it into a long rectangle. This makes it easier to maintain a rectangular shape when rolling with the rolling pin. Then, use a rolling pin to roll out the dough to a long rectangle about 24 inches by 6 inches. Work from the center outwards to each end in one movement each time. This quickly and gently works the dough into the right shape, whereas rolling back and forth would undo some of your work each time you reverse directions. The dough is delicate and sticky and will stick to your work surface. Pause while rolling to move the dough around and dust with more flour to prevent it from sticking. Keep a dough scraper handy for easily and gently releasing the dough from the counter. If the dough tears, you can patch it together with your fingers.

7. Stage

Add the almond filling: Spoon the almond filling in a long strip down the center of the rectangle, leaving about a 1-inch margin at both ends.

8. Stage

Enclose the filling: Use a pastry brush to brush the edges of the dough with water. Fold the long bottom edge up and over the filling, then fold the top edge down, overlapping the bottom edge to enclose the filling completely. Gently press the seam to close. You should end up with a long log.

9. Stage

Shape into a ring: Place a piece of parchment paper on your work surface next to the kringle. Carefully move the kringle onto the parchment paper placing the seam side down. Pick the whole thing up by the edges of the parchment paper and transfer the kringle and the paper onto a baking sheet. Form the kringle log into a ring and seal the ends together, brushing with a bit of water and pinching with your fingers to get the seams to stick.

10. Stage

Let the kringle proof at room temperature: Cover the kringle with a clean tea towel or a piece of plastic wrap and leave it to rise in a warm spot for 1 to 1 1/2 hours. The dough will not double, but it should be slightly puffy. It should no longer be cold to the touch.

11. Stage

Arrange oven rack and preheat the oven: Arrange a rack in the middle of the oven. Preheat the oven to 375°F.

12. Stage

Add the toppings: Crack an egg into a small bowl and beat with a tablespoon of water using a fork or a whisk. Use a pastry brush to apply the egg wash over the top of the dough. Scatter a generous handful of sliced almonds and some turbinado sugar all over the top of the kringle. Bake the kringle: Bake the kringle for 20 to 25 minutes, or until golden brown. The top of the kringle is likely to crack in places and you should see the filling bubbling, but it shouldn’t spill out. Cool: Remove the pan from the oven and set it on a wire rack to cool completely. Make the icing: While the kringle cools, make the icing. In a large bowl, whisk together the powdered sugar, milk, and vanilla extract. The icing should be thick but still runny enough to drizzle. If it is too thick, add more milk, one teaspoon at a time until it reaches the desired consistency.

13. Stage

Ice the kringle and serve: Use a spoon to drizzle the icing all over the kringle. Allow the icing to set before serving. Did you love the recipe? Give us some stars and leave a comment below!