Kringle

Kringle is a ring-shaped Scandinavian pastry with a storied journey from Old World guild bakeries to Upper Midwest coffee tables. Today’s version traces especially strong roots to Danish bakers who settled in Wisconsin, where the oval wreath, flaky layers, and sweet filling became a local icon served at breakfast, celebrations, and holidays. What makes this pastry special is its festive shape, tender enriched dough, and a luscious, fragrant filling finished with a glossy drizzle and a crunch of nuts.

Ingredients

Dough

• 3 cups all-purpose flour
• 1/3 cup granulated sugar
• 8 tablespoons (1 stick) melted and cooled unsalted butter
• 3/4 cup warm whole milk
• 2 1/4 teaspoons (1 packet) active dry yeast
• 2 large eggs
• 1 teaspoon salt
• 1/2 teaspoon ground cardamom (optional but classic)

Almond Filling

• 7 ounces grated or crumbled almond paste
• 1/3 cup packed brown sugar
• 2 tablespoons softened unsalted butter
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon almond extract
• 1 teaspoon finely grated orange zest (optional)

Finishing

• 1 egg (for wash)
• 1 tablespoon whole milk (for wash)
• 1/2 cup toasted sliced almonds

Glaze

• 1 cup powdered sugar
• 2–3 tablespoons whole milk
• 1/2 teaspoon vanilla extract

Preparation

Make the dough

1. Warm the whole milk until pleasantly warm to the touch (not hot). Sprinkle in the active dry yeast and a pinch of the granulated sugar, then let it sit until foamy. In a large bowl, whisk the remaining granulated sugar, salt, and ground cardamom. Add the foamy mixture, the melted unsalted butter, and the eggs, mixing until combined. Stir in the all-purpose flour until a soft dough forms, then knead until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise until doubled, about 60–90 minutes.
2. Punch down the dough and turn it onto a lightly floured counter dusted with a little all-purpose flour. Rest briefly while you prepare the filling.

Mix the filling

1. In a bowl, combine the almond paste, brown sugar, softened unsalted butter, ground cinnamon, and almond extract. For a citrusy lift, fold in the optional orange zest. Mash and stir until spreadable.

Shape the kringle

1. Roll the dough into a rectangle roughly 10x20 inches, dusting with a touch of all-purpose flour as needed. Spread the filling in an even layer, leaving a 1-inch border on all sides.
2. From the long side, roll the dough into a log, pinching the seam. Transfer to a parchment-lined sheet and form into a large oval ring, tucking and pinching the ends to seal. Lightly flatten the ring for an even thickness. Cover and let rise until puffy, about 30–45 minutes.

Bake

1. Heat the oven to 375°F. Whisk 1 egg with the whole milk to make a wash; brush over the ring. Sprinkle generously with the sliced almonds.
2. Bake until deep golden and set, about 20–25 minutes. Cool on the pan until warm but not hot.

Glaze and finish

1. Stir together the powdered sugar, whole milk, and vanilla extract until smooth and pourable. Drizzle over the warm pastry. Let the glaze set, about 30 minutes, then slice.

Serving and Tips

• Serve slices slightly warm with coffee or tea. The crisped sliced almonds and aromatic filling make each bite special.
• For a festive twist, add a whisper of extra almond extract to the glaze or a pinch more ground cardamom in the dough.
• Softer crumb: swap a few tablespoons of the all-purpose flour for cake flour. Richer glaze: replace some whole milk with melted unsalted butter.
• Citrus lovers can brighten the filling with extra orange zest.

Background Bite

Traditional versions were historically shaped by apprentices who learned to form long ropes into wreaths before dawn bakes. Regional bakers later adapted the oval to fit into shipping boxes, which is why many bakery versions are a flattened oval today. Whether enjoyed at a holiday table or as a weekend project, this pastry captures the spirit of craft baking with a celebratory shape and shareable slices.