Authentic Danish Kringle Recipe
- Non Cognomina Dec 5, 2007 10:23 AM
I am on the search again for an authentic Danish Kringle recipe. I used to work for a family from Denmark and they had the most delicious Kringle for Christmas. There is a bakery in Seattle (Larssen's) that makes a great one, but I'd really like to make my own. I'm looking for a recipe that a 'hound has used, not a link to an untried recipe. This is my Christmas wish! TIA for any help!
Your post intrigued me, so I went on a quest for Dutch Kringle recipes. Lo and behold, what did I find, but one recipe that I remember making close to 30 years ago. The recipient wanted to know where the bakery was, so that he could get more. I cannot find the exact recipe that I used, but the one that I found was close enough. What I DID find is that there are several different interpretations of Danish Kringle. Some use some sort of a pie crust, most use a yeast dough, and the one I favour, uses the yeast dough, but prepares the dough as one would to make flaky pastry, with layers of butter.
They also seem to have different fillings, from raisin and cardamom, and other spices, to simple pie filling, to an almond paste filling, which is the one that I prefer.
If you don't find anyone with a tried and true recipe, I'd be happy to direct you to that site where I found the recipe.
Yes, AnnieG, there are many "interpretations" of Danish Kringle that I've found on the internet. The "authentic" Danish version that I remember is made from a laminated yeast dough ("danish" dough), with a filling made with almond paste, golden raisins, and other good stuff, shaped into a large pretzel shape, and topped with sliced almonds before baking. The laminated dough recipe and filling recipe are what I'm hoping to find. Surely someone has a Danish grandmother with a good recipe out there, feel free to post a link to the recipe you found. It has been so long since I've made one that I am willing to play in the kitchen with several recipes until I find one that I really like. I'll post results if anyone is interested.
Tak! (which is "Thanks" in Danish)
Yes! That's real kringle! My father's grandparents were from Denmark and they taught him how to make it. I haven't made it my self since we've been able to buy kringle made by a Dane & it is a lot of work. What they make in Racine is a travesty. Some even use margarine! Kringle is never oval, it's a pretzel!
I noticed that none of the recipes given were as you described. I believe this is what you are looking for.
2 cups sifted flour
1 1/2 Tbl. sugar
1or 2 tsp. cardamom
1/2 tsp. salt
1/2 cup butter
1 egg, separated
1/2 cup milk, scalded
1/4 cup warm water (110 to 115 degrees)
1 pkg. active dry yeast
Prepare filling before making dough.
In a large bowl, mix milk, egg yolk, yeast , sugar, cardamom and salt. Mix in 1 cup flour until no longer lumpy. Work in another 1/2 cup flour. Put other 1/2 cup flour on table top and rolling pin. USE NO OTHER FLOUR!
Turn dough onto table top and sprinkle with some of this remaining flour. Slice some pats of butter and place on top of dough. Fold dough over butter and roll in. Add more butter in same way. Keep folding and rolling it in a little at a time until all butter is used.
Divide dough in half. Roll until dough is elastic and desired size (about 6 x 18). Beat egg white until frothy. Spread 3 inch center strip with half of beaten egg white, then with filling.
Fold dough over with 1 inch lap. Place on greased cookie sheet with folded side down in a horseshoe shape. Do the same with the other half of dough. Place opposite the first piece so it forms an oval. Pinch the ends of dough together. Let rise until double in bulk.
Bake at 400 degrees for 20 to 30 minutes or until golden brown. Spread with sugar icing while hot. Yields about 14 servings.
Filling: 1/2 cup brown sugar, packed, 1 cup finely chopped apples and 1/2 cup finely chopped pecans. Sprinkle sugar, then apples and nuts. For icing, mix 1 cup powdered sugar, 1/2 teaspoon milk and 1/4 teaspoon vanilla together until ingredients are of spreading consistency.
Note: Filling is also good with raisins, apricots or dates. Cinnamon may also be added.
My Danish MIL gave me the cookbook Scandinavian Coking by Beatrice Ojakangas. It is great. She made us the kringle recipe from it and it is awesome. If you don't want to get the book, I could also post my MIL's family recipe. If you are at all into Scandinavian cooking in general I'd recommend it. Lots of good recipes.
re: Non Cognomina
Finally, here it is:
2 c. sifted AP flour
1/2 t. salt
1 T sugar
1c. butter, room temp
1 pkg yeast
1/4 c. warm water
1/4 c. cold milk
1 egg, beaten
sift flour with salt and sugar. blend in butter, add yeast softened in the warm water. add milk to the beaten egg. add to flour mix and stir with fork to dampen the flour. cover and refrigerate overnight. prepare filling before shaping kringle.divide dough into 2 parts,keep one in fridgewhile preparing the other. roll dough to an 18x16 rectangle. spread 3" lengthwise center strip with filling of your choice. fold over one side of dough then the other to cover filling completely. place on baking sheet in pretzel shape. cover an dlet rise 1 hr. or until dough is no long cold and dent remains when touched. bake at 325 for 25 min.
My MIL often does a fruit filling-- usually raspberry actually from a can.
Wow, I have to make a Danish dish for my daughters class and i chose to make a kringle. I recieved the recipe from my great grandmothers 100 year old cookbook from the danish church in Nebraska. The recipe is identical to the one at whatscookingamerica.net/Bread/Kringle.htm, the recipe i recieved is doubled. Im beging to make it this evening. I hope it turns out for the heritage lunheon at her school.
Hope your Kringle turns out nicely. I checked out the link--funny story about Lars Larsen. I'm guessing the use of pecans or walnuts in the recipe is due to their availability in Wisconsin, but am pretty sure almonds are more traditional for Denmark. Interesting that the oval shape is an American adaptation. I'll have to try making it that way. Thanks!
I've been looking for a Kringle recipe as well, for our family's Christmas Eve desert buffet. My problem is opposite: I am finding mostly yeast-based recipes. My mother made a lovely short-dough Kringle, but that recipe is lost in the mists of time. The ripe did not use raisins; just almond paste and sliced almonds, then lightly iced. Does anyone have a reipe to share for something similar?
We have a Kringle every year for Christmas, but we call it a Swedish Kringle. I thought maybe it was actually a Danish Kringle with its name changed to reflect our Swedish background, but I guess they actually are slightly different! The one my mom makes has a pastry crust with an almond filling and an almond icing--no raisins or chopped nuts. I don't have access to my mom's actual recipe at the moment, but if you do a search for "Swedish Kringle" online, quite a few come up.
I was interested to make this recipe for a Swedish kringle, and was in touch with a Swedish food blogger. She told me that this recipe does not exist in Sweden, and is apparently an invention of Swedish American immigrants. Possibly as an answer to the rival Danish kringle. Interesting bit of kringle trivia.
A short pastry version my Danish MIL makes:
1 c. flour
1 stick butter, softened
2 T cold water
combine and spread into a 3"x12" oblong on an ungreased baking sheet
1 c. hot h2o
1 stick butter
1 c. flour
1 T almond extract
melt butter in boiling water; add flour and mix well. add eggs one at a time beating well after each. add almond extract. spread over oblong. bake at 425 for 40-50 min. or until golden then ice with the following while hot
1 c. 10x sugar
2 T soft butter
1/2 t. vanilla
addmilk until spreading consistency. spread on hot pastry.
I just made this recipe for my Norwegian-American mother for Christmas, however it was off a Norwegian website and is also called Kringle. She says that her mother used to get a "kringle" from a Danish bakery and it was different. In looking at all the recipes on this site, I think there is much similarity between them, except in using yeast and fruit, otherwise. I shaped mine into a figure eight, because it seemed easier and looked as attractive. I also sprinkled sliced almonds on top of glaze. It was delicious! Not to sweet.