How to Make a Classic Danish Kringle with Almond Filling

A classic Danish Kringle is a traditional pastry that is rich, buttery, and often filled with almond paste, making it a beloved treat for breakfast or dessert. The flaky dough is typically twisted into a pretzel or oval shape and adorned with a glaze. Below is a step-by-step guide to making a delicious Kringle with almond filling.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon instant yeast
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup whole milk
• 1 large egg
• 1/2 teaspoon vanilla extract

For the Almond Filling:

• 1/2 cup almond paste (or marzipan)
• 1/4 cup powdered sugar
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour

For the Glaze:

• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1-2 teaspoons milk (to achieve desired consistency)

For Assembly:

• 1 tablespoon butter (to brush on the dough before baking)
• Sliced almonds (for topping)

Instructions:

Step 1: Prepare the Dough

1. Combine Dry Ingredients: In a large bowl, combine the flour, sugar, salt, and yeast. Stir the dry ingredients together.
2. Cut in the Butter: Add the cubed cold butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
3. Mix Wet Ingredients: In a separate small bowl, combine the milk, egg, and vanilla extract.
4. Form the Dough: Gradually add the wet ingredients to the dry mixture, stirring until a dough forms.
5. Knead the Dough: Turn the dough out onto a lightly floured surface and knead it gently for about 5 minutes until smooth. The dough should be slightly sticky, but not overly wet.
6. Chill the Dough: Shape the dough into a ball and wrap it tightly in plastic wrap. Chill in the refrigerator for at least 1 hour, or overnight for best results.

Step 2: Prepare the Almond Filling

1. Blend Almond Filling: In a medium bowl, mix together the almond paste, powdered sugar, softened butter, vanilla extract, and flour. Stir until smooth and well-combined. If the filling feels too thick, you can add a little bit of milk to loosen it up, but it should be thick enough to spread.

Step 3: Roll Out the Dough

1. Roll the Dough: After the dough has chilled, turn it out onto a lightly floured surface and roll it into a rectangle about 1/8 inch thick. You want it large enough to be able to fold the dough over the filling.
2. Spread the Almond Filling: Spread the almond filling evenly over the center of the dough, leaving about 1-inch borders on each side.
3. Fold the Dough: Fold the long sides of the dough over the almond filling, creating a long rectangle. Pinch the edges of the dough together to seal the filling inside.
4. Shape the Kringle: Carefully shape the dough into a large pretzel or oval shape. If you are making a pretzel shape, twist the ends of the dough around each other and pinch them to seal. For an oval shape, simply join the two ends together.

Step 4: Proof the Kringle

1. Proof the Dough: Place the shaped Kringle on a parchment-lined baking sheet. Cover it with a clean towel or plastic wrap and let it rise in a warm place for about 30-40 minutes, until puffed up and slightly expanded.

Step 5: Bake the Kringle

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Brush with Butter: Before baking, brush the top of the Kringle with melted butter. This will help it achieve a golden, crispy texture as it bakes.
3. Bake: Place the Kringle in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and fully cooked through.

Step 6: Prepare the Glaze and Finish the Kringle

1. Make the Glaze: While the Kringle bakes, prepare the glaze. In a small bowl, whisk together the powdered sugar, vanilla extract, and milk until smooth. If the glaze is too thick, add a little more milk to reach a drizzling consistency.
2. Glaze the Kringle: Once the Kringle has cooled for a few minutes, drizzle the glaze generously over the top.
3. Add Almonds: Sprinkle sliced almonds over the glaze for added texture and flavor.

Step 7: Serve and Enjoy

Allow the Kringle to cool slightly before slicing and serving. This pastry is perfect for breakfast, a sweet snack, or a festive dessert.

Tips for a Perfect Kringle:

• Use cold butter when preparing the dough to ensure the pastry becomes flaky.
• If you prefer a richer almond filling, feel free to increase the amount of almond paste.
• For a touch of sweetness, you can brush the Kringle with a bit of warm apricot jam before glazing it.
• Store any leftover Kringle in an airtight container at room temperature for up to 3 days.

With its tender, buttery dough and sweet almond filling, this Danish Kringle is sure to be a hit at your next gathering or as a treat for yourself.