Where does kringle come from?
From Denmark. Or Racine, Wisconsin with is pretty much the same thing. Though other northern European nations have baked goods they call “kringles” (we’ll get to some of those later), the kringle pastry as it’s most widely known is a Danish invention. It’s the dough that’s the giveaway: it’s folded, just like the kind we use to make sweet “Danishes” that we in the States eat for breakfast. Not right now of course. AFTER we’ve lost the 5-7 pounds we put on over the holidays.
In Denmark, this type of pastry is in fact known as Wienerbrod which should be a dead giveaway to it’s Viennese origins. Just like the kipferl (yeast variety) became the croissant in France. Don’t forget Marie Antoinette was Austrian and and a large contingent of bakers went with her to Paris.
I haven’t forgotten, Stephen. In fact have a look at this mornings’ post! 😉
– Joe
In my mom’s Danish cookbooks, Wienerbrod and Kringle are two separate recipes. Only the Kringle is folded/laminated with the butter. The Wienerbrod is just a yeast dough. But… that’s just the recipes. All the Danes I know locally, use Wienerbrod and Kringle interchangeably to describe the pretzel shaped laminated pastry filled with goodness.
Eva
Hehe….hey Eva! Yes in many places in Europe “Vienna bread” is simply long loaves of fluffy white bread. Baguette, I believe, were know as “Vienna bread” when they first arrived in France. So there are nomenclature differences with a lot of these recipes. Thanks for the very interesting comment.
– Joe
You are right as usual Joe…AFTER we’ve lost the pounds put on during the holidays. I’m in the throes of that process right now and oh, what agony it is to have to file away interesting recipes like the ones on your site for future reference!
Yeah, there are no Danishes for breakfast in January. I’m finishing a bowl of Grape Nuts right this minute, darnit. But better days are fit around the corner, methinks! Thanks, Theresa!
– Joe