Danish Kringle Recipe, Whats Cooking America (2024)

What's Cooking America » Cooking Articles » Food History » Danish Kringle History and Recipe

  • Recipe
  • Comments
  • Print

Danish Kringlesis a Danish-like pastry, filled with fruits, nuts, cheese, etc., then drizzled with icing. Over the years, a variety of fruit and nut fillings were added, and in the United States (not Denmark, the pretzel shape was changed to its present oval shape to eliminate the unfilled, overlapping parts.

True kringles are very labor intensive and can take up to three days to prepare, as they are made with up to thirty layers of delicate pastry dough. The challenge for a kringle baker is to roll butter thinly between several layers of yeast-raised dough. According to kringle bakers, you must roll very slowly to make the layers thinner. The traditional Racine bakeries offer a flat, oval kringle. The best places to enjoy kringles are in the bakeries in Racine.

Danish Kringle Recipe, Whats Cooking America (1)

History of Danish Kringles:

Danish Kringles are butter-layered Danish pastries that were first introduced to Racine, Wisconsin in the late 1800s by immigrant Danish bakers. In Denmark, they are traditionally pretzel-shaped, almond-filled coffee cakes called Wienerbrød (Viennese bread). At one time Racine was home to more Danes than anywhere else in the country and as a result there are more Kringler shops in Racine than you’ll find anywhere else.

The kringles were created by German bakers from Austria who introduced their method of rolling butter between layers of yeast dough and letting it rest for hours before baking. When Danish bakers in Copenhagen went on strike, the bakery owners fired them and hired replacements from Austria. Once the Danish bakers returned to their jobs, they continued to make dough the Austrian way. It is the shape of a kringle (pretzel-shaped) in Denmark, which is the Danish sign for a bakery (hence the name kringle). Outside every bakery in Denmark, you will find a sign with a kringle on it. A kringle is not only the dough, as it can be made of different types of dough.

Racine, Wisconsin, is known as the “most Danish city in America.” One of its favorite Danish treats is the kringle.

There is a story (or folk tale) about one resident:

Lars Larson, was on his deathbed in an upstairs bedroom. His doctor had said Lars would last for only a matter of hours. Lars woke from a deep sleep and sniffed. His wife must have just returned from the bakery, and the aroma of freshly baked kringles bought a spark to Lars. He whispered, “If I could just have a taste of kringle before I die, it would make my dying sweeter.”

He mustered every ounce of strength and got out of bed. Slowly he made his way downstairs and into the kitchen. there he spied two kringles on the counter. Just as he was reaching out to take a piece, his wife swatted his hand away. “Stop that,” she said, “We’re saving these for the funeral.”

Print

Danish Kringle Recipe:

Prep Time

1 hr

Cook Time

20 mins

Course:Bread

Cuisine:Danish

Keyword:Danish Kringle Recipe

Servings: 2 Kringles

Author: What's Cooking America

Ingredients

Danish Kringle:

  • 1packageactive dry yeast
  • 1/4cupwarm water(110 degree F. to 115 degree F.)
  • 1/2cupbutter,cold
  • 2cups all-purposeflour
  • 1/2teaspoonsalt
  • 1tablespoon granulatedsugar
  • 1/2cupmilk,warmed to 110 degrees F. to 115 degrees F.
  • 1egg,beaten
  • Nut Fillingrecipe follows
  • 2tablespoonspecansor walnuts, chopped

Nut Filling:

  • 1 1/2cupspecansor walnuts, finely chopped
  • 1cup (firmly-packed)brown sugar
  • 1/2cupbutter,room temperature

Glaze:

  • 1cuppowdered sugar(confectioners' sugar)
  • 4 to 5teaspoonswater
  • 1/2teaspoonpure vanilla extract

Instructions

Danish Kringle Instructions:

  1. In a small bowl, dissolve yeast in warm water.

  2. Using a pastry blender or two knives, in a large bowl, cut butter into flour and salt until particles are the size of small peas. Add yeast mixture, sugar, warm milk, and egg; beat until smooth (dough will be very soft). Cover and refrigerate at least 2 hours but not more than 24 hours.

  3. When ready to use, remove from refrigerator. Punch dough down and divide in half; return other half to refrigerator. On a well-floured board, working quickly before dough softens, roll into a 15 x 10-inch rectangle, approximately 1/4 to 1/2-inch thick (if dough gets too warm from handling, return to refrigerator).

  4. Spread half of the prepared Nut Filling down the center of the rolled-out dough rectangle in a 2-inch strip. fold sides of dough over filling, overlapping 1 1/2 inches; pinch edges to seal.

  5. Oval Shape:Form roll into a circle and pinch ends together. Place seam side down on a large greased baking sheet. Repeat same process with remaining dough and filling. Cover and let rise in a warm place for 30 minutes or until double in size.

  6. Pretzel Shape:Lift the filled roll from both ends firmly and center the middle of the roll onto the baking sheet as if you were forming a circle. Pull the ends of the roll so that they make a cross above the roll, then pull the ends down and tuck the ends under the top part of the roll so that the ends stick out from under the roll.

  7. Cover the dough and let rise in a warm place approximately 30 minutes or until double in size.

  8. Preheat oven to 375 degrees F.

  9. After the dough has risen, bake approximately 20 minutes until golden brown or when theinternal temperatureregisters approximately 205 to 209 degrees F. on yourcooking thermometer. Remove from oven and let cool for 15 minutes.

  10. Spread prepared Glaze over the warm Kringle. Sprinkle with chopped pecans or walnuts. Serve Kringles warm or at room temperature.

  11. To re-warm, preheat oven to 300 degrees F. Slide a whole, uncut Kringle onto a baking sheet lined with aluminum foil. Cover loosely with a large piece of aluminum foil and heat for 12 to 15 minutes. Remove from oven and remove aluminum foil before slicing.

  12. Makes 2 Kringles (each serves 10 to 12).

Nut Filling Instructions:

  1. In a large bowl, combine pecans or walnuts, brown sugar, and butter.

Glaze Instructions:

  1. In a medium bowl, combine powdered sugar, water, and vanilla.

I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer.Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at:Super-Fast Thermapen Thermometer.

Sponsored Content

Related Recipes

Categories:

Danish Recipes Food History Great Lakes Pastries Sweet Yeast Breads

Comments and Reviews

15 Responses to “Danish Kringle History and Recipe”

  1. Linda Petersen Queen

    I just saw your feature for almond cherry Kringle limited time. Lived all my life with Danish Kringle and find myself in Germany for a year and miss it. Wonders! I found your recioe on line after looking for my grandmas. Thank you!!! Gonna make one now.

    Reply

  2. Jerry Sivets

    I just made two but I found I had too much dough when making them 15 x 10. It made them too fat and there was no center opening. I used the exact ingredient measurements given in the recipe. What do you think I did wrong?

    Reply

    • Whats Cooking America

      Make sure you are rolling dough between 1/4 to 1/2 inches in thickness before adding filling and folding dough over.

      Reply

  3. Stephen Rafe

    Can I just use packaged Fila dough?

    Reply

    • Linda Stradley

      I have never tries using packaged file dough.

      Reply

    • PattiB

      No, packaged Fila dough will not work. Kringles are make with yeast dough that is layered with butter. Fila has no yeast in it and it would not rise. In the recipe directions you have to let the dough double in size. Fila dough would not do this.

      Reply

  4. JessicaC

    I (Racine WI Native) believe that this recipe is an easier method to try than the true method used. It looks more like a rough puff pastry dough with the butter cut in. Racine bakeries kringle have more pockets in the pastry than just a cut in butter. This recipe also does not call for any layering or turns. My grandmother’s recipe has at least two turns and takes place over 3 days. I also wonder at the thickness of the rolled dough. The pastry I grew up with, the 3-4 bakeries depending on which relative’s house and neighborhood, the layer baked was no more than 1/4 inch thick and more usually thinner with a definite crisp layer exterior at some of them. This recipe would likely be more authentic if the rested dough wast then rolled to 1/4 inch thickness, and butter layered on top of two thirds of rolled dough, folded over the non-buttered third, then the buttered third, wrapped and chilled (3 layers). Then do a similar letter fold after rolling again (9 layers), twice (27 layers), chilling in between.

    Reply

    • Lynne Crandall

      You explained rolling the dough and how to butter the layers perfectly. Thank you!

      Reply

  5. Michelle

    Tried this today. The dough was too bready. More like a danish. Tastes good though.

    Reply

  6. Maggie

    There is no layering in the recipe. I imagine its like making croissants, roll, butter, fold in thirds, roll, fold in thirds, etc. The article explains there is rolling, but you do not describe any of this in the recipe. Disappointing.

    Reply

    • Whats Cooking America

      The butter is cut into the flour, which makes the dough nice a flaky. Layering is not required for this recipe.

      Reply

  7. C Q

    My grandmothers recipe had about 27 layers too
    It took forever but worth it
    No joke , I really only had it at funerals

    Reply

  8. Nikki

    Just an FYI, it’s not “wienerbroth” but “wienerbrød”, or “wienerbroed”. No broth.

    Reply

    • Nancy

      Thank you!

      Reply

  9. Grethe

    My Danish relatives always used sliced almonds and did the roll,fold,refridgerate and repeat at least 3 times.
    Good recipe though 🙂

    Reply

Leave a Reply

Danish Kringle Recipe, Whats Cooking America (2024)

FAQs

What is authentic Danish Kringle? ›

What is a Danish Kringle? A Kringle is a Northern European pastry. It is a sweet pastry made of layers of flaky, buttery dough, with a filling and toppings in a wide variety of flavors. We know it as a sweet or nutty dessert today, but traditionally Kringle comes from a variety of pretzels.

What is an American Kringle? ›

An oval-shaped pastry, the Kringle is made with 36 layers of buttery dough and filled with cheese, fruits, nuts, and other amazing fillings. Once baked, the Kringle is drizzled with icing and sometimes other toppings like cinnamon sugar or crushed nuts.

Does Trader Joe's sell Danish kringles? ›

You can now get the O&H raspberry danish kringle. This was packed with a sweet raspberry filling served in their signature flaky pastry, topped off with an icing. Which danish kringle is your favorite?

How long to bake frozen Kringle? ›

Yes, kringle can be frozen up to four months. Freeze in the double wax bag that they come in. Just take out of the freezer and thaw to eat at room temperature or it can be enjoyed warmed up in the oven. Conventional Oven: Warm at 350° F for five minutes.

Who makes the best Kringle? ›

The Best Kringle in North America - Uncle Mike's Bake Shoppe.

Should Danish Kringle be refrigerated? ›

Kringle stay fresh a long time although we recommend 7 days at room temperature, 10 days in the refrigerator, or 6 months in the freezer.

Who made the original Kringle? ›

Kringle (/ˈkrɪŋɡəl/,) is a Northern European pastry, a variety of pretzel. Pretzels were introduced by Roman Catholic monks in the 13th century in Denmark, and from there they spread throughout Scandinavia and evolved into several kinds of sweet, salty or filled pastries, all in the shape of kringle.

What is in a Wisconsin Kringle? ›

We have combined cream cheese, Door County montmorency cherries and cranberries fresh from the bogs which we are proud to say are all from the State of Wisconsin. Enjoy a true blend of Wisconsin flavors. Creamy, sweet and tart, all in one Kringle. When you say Wisconsin, you've said it all...Kringle!

Does Aldi have Kringles? ›

The Kringle that Aldi sells is less expensive and appears to be just as authentic as the Kringle sold at TJ's. Racine Danish Kringles is a third-generation bakery in Racine, Wisconsin specializing in Kringles. The bakery that makes the Kringle that Trader Joe's sells, O&H Danish Bakery, is also located in Racine.

What to serve with Danish Kringle? ›

How to Serve Kringle? The Danish serve Kringle at room temperature or warmed, cut into slices, and usually with a glass of milk or a coffee.

Who makes Racine Danish Kringle? ›

Racine Danish Kringles is a family run bakery located at 2529 Golf Avenue, on the North Side of Racine, Wisconsin, that specializes in Kringles. The bakery's tagline is, "It's not just a treat, it's a tradition."

How long does a Danish kringle last? ›

How long do Kringles stay fresh? Kringle will stay at its best for about 5 days at room temperature or six months in the freezer. If you don't plan on eating your Kringle Gift for a few days, put it in the freezer, and when ready thaw at room temperature for about an hour.

Can I refreeze a Kringle? ›

Safe to freeze and refreeze

We are taking orders for 22 oz.

What makes a Kringle a Kringle? ›

It's a Danish pastry made from dough that has butter folded in and many layers, making it light and fluffy. It's packed with various fillings, such as fruits and/or nuts, before being baked to a golden brown and drizzled with icing.

What is the official pastry of Wisconsin? ›

Kringle: Wisconsin's Official Pastry

It's none other than the Racine Kringle. This Danish old world tradition has been the pride of Racine for over 100 years and takes its name from certain knots and cleats in Scandinavian sailing lingo.

Who makes Trader Joe's Kringle? ›

The Kringles sold at Trader Joe's are one of few non-private labelled items at the store, and are made by the Racine, Wisconsin-based bakery O & H Danish Bakery.

How do you eat a Danish Kringle? ›

The Danish serve Kringle at room temperature or warmed, cut into slices, and usually with a glass of milk or a coffee. Of course, whether you warm it or not, and how you slice it, may depend on how hungry you are or what company you keep.

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Sen. Ignacio Ratke

Last Updated:

Views: 6088

Rating: 4.6 / 5 (76 voted)

Reviews: 83% of readers found this page helpful

Author information

Name: Sen. Ignacio Ratke

Birthday: 1999-05-27

Address: Apt. 171 8116 Bailey Via, Roberthaven, GA 58289

Phone: +2585395768220

Job: Lead Liaison

Hobby: Lockpicking, LARPing, Lego building, Lapidary, Macrame, Book restoration, Bodybuilding

Introduction: My name is Sen. Ignacio Ratke, I am a adventurous, zealous, outstanding, agreeable, precious, excited, gifted person who loves writing and wants to share my knowledge and understanding with you.