How to Make a Traditional Danish Kringle with Butter and Almond Filling

A traditional Danish Kringle is a delicious pastry that originates from Denmark, known for its buttery, flaky layers and rich filling. The combination of a buttery dough and almond filling makes it a standout dessert or breakfast treat. Here’s how you can make a classic Danish Kringle at home with a butter and almond filling.

Ingredients:

For the Dough:

• 2 1/4 teaspoons active dry yeast
• 1/4 cup warm water
• 3/4 cup whole milk
• 1/4 cup sugar
• 1 teaspoon salt
• 1 large egg
• 3 cups all-purpose flour (plus extra for rolling)
• 1 cup cold unsalted butter (cut into small cubes)
• 1/2 teaspoon vanilla extract

For the Almond Filling:

• 1/2 cup unsalted butter (softened)
• 1 cup powdered sugar
• 1 cup almond meal (or ground almonds)
• 1 large egg
• 1 teaspoon almond extract
• A pinch of salt

For the Topping:

• 1 tablespoon milk or cream
• 1/4 cup sliced almonds
• Powdered sugar for dusting (optional)

Instructions:

Step 1: Prepare the Dough

1. Activate the yeast: In a small bowl, combine the warm water and yeast. Stir and let it sit for about 5 minutes until it becomes foamy.
2. Mix the wet ingredients: In a large mixing bowl, warm the milk slightly (about 110°F) and then mix in the sugar and salt. Add the egg and vanilla extract and stir to combine.
3. Add the yeast mixture: Once the yeast is activated, add it to the milk mixture and stir.
4. Add the flour: Gradually add the flour to the mixture, stirring until a dough begins to form. Once it comes together, knead it lightly until smooth. The dough will be soft but should hold its shape.
5. Chill the dough: Cover the dough with a damp cloth or plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Step 2: Make the Almond Filling

1. Prepare the almond filling: In a medium-sized bowl, combine the softened butter, powdered sugar, almond meal, egg, almond extract, and salt. Mix until the ingredients are fully combined and smooth. Set aside.

Step 3: Roll Out the Dough

1. Roll the dough: After the dough has chilled, place it on a floured surface. Roll it into a large rectangle, about 12×18 inches in size.
2. Add butter to the dough: Place the cold, cubed butter between two sheets of parchment paper. Use a rolling pin to flatten the butter into a thin sheet. Place this butter sheet on the bottom two-thirds of the rolled dough, leaving the top third of the dough uncovered.
3. Fold the dough: Fold the uncovered third of the dough over the butter, then fold the bottom third over the top. This creates a dough-butter-dough sandwich. Rotate the dough 90 degrees and roll it out again into a large rectangle. Repeat this folding process two more times. This creates the flakiness in the pastry.

Step 4: Assemble the Kringle

1. Shape the Kringle: Preheat your oven to 375°F (190°C). Once the dough has been rolled out and folded several times, roll it into a rectangle again. Spread the almond filling evenly down the center of the dough, leaving about an inch on either side.
2. Form the Kringle shape: Carefully fold the dough over the filling, pinching the edges to seal it. Shape the dough into a ring or oval shape on a parchment-lined baking sheet. You can also make a traditional “S” shape for a more classic appearance.
3. Proof the dough: Let the formed Kringle rest for about 15-20 minutes to rise slightly.

Step 5: Bake the Kringle

1. Egg wash and topping: Brush the top of the Kringle with a tablespoon of milk or cream to give it a golden finish as it bakes. Sprinkle the top with sliced almonds for added texture and flavor.
2. Bake: Place the Kringle in the preheated oven and bake for 25-30 minutes, or until golden brown and cooked through.
3. Cool: Allow the Kringle to cool on a wire rack.

Step 6: Serve and Enjoy

Once the Kringle has cooled, dust it with powdered sugar if desired. Slice it into wedges and serve with coffee or tea. The buttery, flaky layers and rich almond filling make this Danish Kringle a real treat that is perfect for special occasions or simply as a delightful breakfast pastry.

Enjoy your homemade Danish Kringle with butter and almond filling!