Making Kringle…Again

A strip-style kringle is more of an American (or at least a Racine, Wisconsinite) thing, though reader Jo recently sent me a link to a picture of a Danish chocolate kringle that was done this way (thanks, Jo!). As you can see it’s a whole different presentation, and kinda cool in its own way. You simply lay out your dough piece and spread your filling down the middle. You may need to roll it a little wider, just so everything fits.


Making Kringle

Like a lot of sort-of laminated pastries, it’s hard to put your finger on just what it is that makes kringle so delicious. It’s not a croissant. It’s not a coffee cake. You think: it’s sort of like both of them but it has it own special, oh…I don’t know what. Then the plumped raisins and hints of cardamom kick in and well…you’re hooked.


Kringle Recipe

Kringle is what some of us in the States might call a coffee cake. It’s a thick, knot-shaped pastry made from a (slightly) laminated dough and filled with…well, just about whatever you like (see “Fillings” under the Pastry Components menu), though I should say that raisin or almond cream filling is traditional. The formula goes something like this. It makes enough for two kringles.

1 lb. (3 cups) all-purpose flour
2 1/4 teaspoons instant yeast
3 tablespoons sugar
1 teaspoon salt
1 egg, room temperature
8 ounces (1 cup) milk, room temperature
6 ounces (1 1/2 sticks) cold butter
a few tablespoons all-purpose flour
egg wash
streusel and/or nuts for topping