Ready in 3 hours (active) + 16 hours chilling .Makes 2 Kringles .Technique: Lamination & Proofing .Storage: Room temp for 3 days.
In my Austin kitchen, Thanksgiving is always about ambitious baking projects that fill the house with incredible aromas. While pie is traditional, this Danish Kringle is the recipe I turn to when I really want to impress. It's a magnificent, flaky, yeast-leavened pastry-a labor of love that merges the tenderness of a Danish with the structure of a croissant. Filled with a rich, marzipan-like almond paste and covered in a sweet icing, the final, buttery, sweet result is a masterpiece that is absolutely worth the effort.
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The secret to flaky layers is keeping the butter cold during the lamination process. If the butter starts to melt or smear into the dough (a disaster!), stop immediately, wrap the dough tightly, and chill it for 20 minutes. If the butter melts into the dough, you lose the distinct layers that create the flaky, crisp texture.
A Magnificent Holiday Baking Project
This is a laminated pastry, meaning we are layering cold butter into a yeast dough through a series of rolling and folding steps (called "turns").1 The result is a pastry that is both airy (due to the yeast) and shatteringly crisp (due to the butter layers). This specific recipe utilizes a tangy, rich filling made from almond paste and butter, perfect for a cozy fall or winter morning.
Why You'll Love This Recipe
- Shatteringly Flaky Texture: The lamination process creates hundreds of buttery layers that puff up dramatically when baked.
- Rich Almond Filling: The soft, marzipan-like almond paste filling provides a sweet, fragrant, and moist center.
- Show-Stopping Presentation: The large oval ring shape, topped with icing and almonds, is an elegant centerpiece.
- The Perfect Holiday Bake: This is a fantastic "Day 1" project for Thanksgiving or Christmas prep, as the chilling time is mandatory.
Ingredients
Here's what you'll need for this intricate yet rewarding bake.
For the Dough
- Milk & Yeast: Whole milk (warmed to 110°F/43°C) and active dry yeast.
- Flour: A blend of all-purpose flour and bread flour (for structure).2
- Butter: 1 cup (2 sticks) cold unsalted butter, cut into ½-inch cubes.3
- Binders: Granulated sugar, 1 large egg (beaten), and ice cold water.
- Seasoning: Kosher salt.
For the Filling
- Almond Paste: ⅔ cup of almond paste (marzipan or almond filling) provides the sweet, distinct flavor.
- Fats & Sugars: Unsalted butter (room temperature) and confectioners' sugar.
- Egg: 1 large egg, separated (you will use the egg white and reserve the yolk for the wash).4
- Seasoning: Kosher salt.
For the Assembly & Icing
- Glaze: Confectioners' sugar, whole milk, and almond extract.
- Garnish: Toasted flaked almonds.
How to Make Classic Danish Kringle
This is a two-day process. Plan for at least 4 hours of initial chilling time.
Step 1: Make the Dough and Initial Chill
In a small heatproof container, combine the warm whole milk and 1 tablespoon of granulated sugar. Sprinkle the active dry yeast over the top and let it sit for about 5 minutes until it foams. Let this cool to room temperature.
In a large bowl, whisk together the all-purpose flour, bread flour, salt, and the remaining 1 tablespoon of granulated sugar. Add the cold butter cubes and toss them in the flour to coat. Using your hands, flatten the cold butter chunks into large, flat shards (like large flakes).
Stir the cooled yeast mixture (along with the beaten egg and cold water) into the flour mixture. Use a spatula to quickly fold it together until no dry streaks remain. The dough will be very sticky and show large patches of butter.
Scrape the dough onto a large square of plastic wrap, shape it into a 6-inch square, wrap it tightly, and refrigerate for at least 4 hours, or up to overnight.
Step 2: Lamination (The Book Turns)
On a lightly floured surface, roll the dough to a 15"-by-8" rectangle. Fold the top quarter of the rectangle down, then fold up the bottom quarter so the edges meet in the center. Finally, fold the top half over the bottom half. (This is called a book turn).
Rotate the dough 90 degrees and roll it out again to a 15"-by-8" rectangle. Repeat the folding process to create a second book turn. Wrap the dough and refrigerate for 30 minutes.
Repeat this entire rolling, folding, and rotating process twice more (four turns total). Cover and refrigerate for 30 minutes more.
Step 3: Make the Filling
In a large bowl, use an electric mixer to beat the almond paste, room-temperature butter, and salt until combined. Add the reserved egg white (1 tbsp) and confectioners' sugar, and beat until smooth. Set aside. (Cover and reserve the egg yolk and remaining egg white for assembly).
Step 4: Assemble and Final Bake
Line 2 baking sheets with parchment. Cut the dough in half. Roll one half into a long 22"-by-6" rectangle. Spread half of the filling down the center of the rectangle, creating a 2-inch strip.
Fold one long side of the dough over the filling. Brush the other long side with some reserved beaten egg white, then fold it over to create a long log. Pinch the seams to seal. Gently stretch the log to 22 inches if necessary.
Transfer the log to the prepared sheet, seam side down. Shape it into an oval, tucking one end into the other and pinching to seal. Repeat with the remaining dough and filling.
Cover and let the kringles rise at room temperature until puffed, about 30 to 35 minutes.
Preheat oven to 375°F (190°C).5 In a small bowl, add 1 tablespoon of cold water to the reserved egg yolk and remaining egg white and stir to combine. Brush this egg wash over the risen dough.
Bake the kringles, rotating the sheets halfway through, until deeply golden brown and puffed, 20 to 25 minutes. While still hot, gently press on the tops with the flat side of a large spatula to help deflate the large air pockets formed by the steam. Let cool completely.
Step 5: Glaze and Garnish
In a small bowl, stir the confectioners' sugar, milk, and almond extract until you form a smooth, thick, pourable icing. Spread or drizzle this over the cooled kringle. Sprinkle with toasted flaked almonds.
Common Mistakes to Avoid
- Warm Butter: This is the #1 mistake. If the butter melts during the rolling process, the dough layers will mix, and the pastry will bake tough, dense, and oily instead of light and flaky.
- Stretching the Dough: Do not stretch the dough when rolling or shaping! This will tear the butter layers and make the resulting pastry tough and uneven. Always roll gently.
- Not Resting the Dough: Skipping the 30-minute rests between the turns makes the dough difficult to roll and causes the final pastry to shrink excessively during baking.6
Tips and Tricks for Success
- Parchment Paper is Your Friend: Roll the initial dough square between two large sheets of parchment paper. This eliminates the need for flour, keeps the dough cold, and prevents sticking.
- Bread Flour for Structure: The bread flour, which is higher in protein, is essential for giving the yeast dough the elasticity and structure needed to hold up against the cold butter during lamination.
- The Slicing Trick: Once the log is formed, place it in the freezer for 10 minutes. This firms up the butter and makes slicing the long roll much easier.
- Toasting the Almonds: Toast the flaked almonds in a dry skillet for a few minutes before garnishing. This enhances their flavour and makes them crispy.
Variations
- Different Filling: Use creamy almond paste instead of almond paste for a softer, creamier interior, or add pure vanilla extract to the filling.
- Cinnamon Swirl: Mix 1 teaspoon of ground cinnamon into the almond paste filling.
- Make it Ahead: The entire baked kringle freezes beautifully. Wrap it tightly and freeze it for up to 2 months. Thaw overnight, then glaze.
How to Serve
- Kringle is traditionally served sliced into wedges for breakfast, brunch, or an afternoon coffee break.7
- It is the perfect centerpiece for a Christmas morning breakfast table.
- Best served at room temperature with a hot cup of coffee or tea.
Make Ahead and Storage
- Make Ahead (Dough): The dough can be made and refrigerated for up to 2 days (or frozen up to 1 month).
- Make Ahead (Kringle): The entire baked kringle can be made 1 day ahead, but wait to apply the glaze until the day of serving.
- Storage: Store the finished kringle in an airtight container at room temperature for up to 3 days.
- Freezing: The entire baked, un-glazed kringle can be frozen for up to 2 months.
Recipe Notes
The "book turn" is a technique used in pastry lamination where the dough is folded like a book spine. The precise measuring and folding process creates hundreds of individual layers of butter and dough, which expand in the heat to give the Kringle its signature flaky, crisp texture. This is what makes a simple yeast dough taste so rich and buttery.
Nutrition Snapshot
Estimated Nutrition Per Serving (⅛th of a Kringle): ~580 calories . 10g protein . 65g carbs . 30g fat (This is an approximation and can vary based on the thickness of the glaze.)
Danish Kringle
Equipment
- Small heatproof container
- Large bowl
- Spatula
- Plastic wrap
- Rolling Pin
- Electric mixer
- 2 Baking sheets
- Parchment paper
- Pastry brush
Ingredients
Group: Dough
- ¼ cup whole milk heated to 110°
- 2 Tbsp. granulated sugar divided
- 2 ¼ tsp. active dry yeast (7 g.)
- 1 cup all-purpose flour (120 g.) plus more for surface
- 1 cup bread flour (120 g.)
- 1 tsp. kosher salt
- 1 cup cold unsalted butter (2 sticks) cut into ½" cubes
- 1 large egg beaten to blend
- 2 Tbsp. ice cold water
Group: Filling
- ⅔ cup almond paste (185 g.)
- 3 Tbsp. unsalted butter room temperature
- ¼ tsp. kosher salt
- 1 large egg, separated
- ¼ cup confectioners' sugar (30 g.)
Group: Assembly & Glaze
- All-purpose flour, for surface
- 1 Tbsp. cold water
- 1 cup confectioners' sugar (115 g.)
- 2 Tbsp. whole milk
- 1 tsp. almond extract
- ¼ cup toasted flaked almonds
Instructions
- In a small heatproof container, combine milk and 1 tablespoon granulated sugar. Sprinkle yeast over and let sit until yeast foams, about 5 minutes. Let cool to room temperature.
- In a large bowl, combine all-purpose flour, bread flour, salt, and remaining 1 tablespoon granulated sugar. Add cold butter, tossing in flour to coat. Using your hands, flatten butter chunks into large shards.
- Stir yeast mixture to ensure yeast is dissolved, then stir in egg and water. Using a spatula, quickly fold yeast mixture into flour mixture until no streaks remain. Dough should be very sticky, with large patches of butter clearly visible.
- Arrange a large square of plastic wrap on a work surface. Scrape dough into center of plastic; wrap dough into a 6" square, shaping with plastic. Refrigerate at least 4 hours or up to overnight.
- On a lightly floured surface, roll dough to a 15"-by-8" rectangle with short end facing you. Fold top quarter of rectangle down so top edge is in the center of the rectangle. Fold up bottom quarter so edges meet in the center, then fold top half over bottom half (this is a book turn).
- Rotate dough 90° and roll to a 15"-by-8" rectangle. Repeat folding process to create a second book turn, then wrap with plastic and refrigerate 30 minutes.
- Repeat rolling out, folding, and rotating process twice, then cover and refrigerate 30 minutes more.
- In a large bowl, using an electric mixer on medium-high speed, beat almond paste, butter, and salt until combined. In a small bowl, beat egg white to loosen. Measure 1 tablespoon egg white and add to almond mixture along with confectioners' sugar, then beat until smooth. Cover and reserve egg yolk and remaining egg white separately for assembly.
- Line 2 baking sheets with parchment. Cut dough in half. Rewrap one-half in plastic and return to refrigerator.
- On a lightly floured surface, roll out dough to a 22"-by-6" rectangle. Spread half of filling down center of rectangle, creating a 2" strip. Fold one long side over filling. Brush other long side with some reserved beaten egg white, then fold over to create a long log; pinch seams to seal.
- Gently stretch log to 22" long if necessary. Transfer to prepared sheet seam side down. Shape into an oval, tucking one end into the other and pinching to seal. Repeat with remaining dough and filling. Cover and let rise at room temperature until puffed, 30 to 35 minutes.
- Arrange racks in upper and lower thirds of oven; preheat to 375°. Add egg yolk and water to remaining egg white and stir to combine. Brush over risen dough.
- Bake kringles, rotating sheets top to bottom and back to front after 15 minutes, until golden brown and puffed, 20 to 25 minutes. While still hot, gently press on tops with the flat side of a large spatula to help them deflate. Let cool on baking sheet.
- Meanwhile, in a small bowl, stir confectioners' sugar, milk, and almond extract to form a smooth, thick, but pourable icing. Spread over cooled kringle. Sprinkle with almonds.
Notes
Nutrition
FAQs
What is the difference between this and a Danish pastry?
A Kringle is a type of Danish pastry!8 This large, oval, multi-layered shape is the signature of the Kringle.
Why does the recipe use two kinds of flour?
The bread flour (high protein) gives the dough the necessary strength and elasticity to hold up to the extensive rolling, while the all-purpose flour prevents it from becoming too tough.
Can I use active dry yeast instead of instant?
Yes, just use the same amount (2 ¼ tsp). Proofing is the same: dissolve it in the warm milk and sugar for 5 minutes until it foams.
