Kringlers Recipes

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SCANDINAVIAN KRINGLER



Scandinavian Kringler image

From the "Favorite Recipes" cookbook of the members of Christ the King Lutheran Church, Mankato, MN.

Provided by BeccaB3c

Categories     Breads

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 13

1 cup flour
1/2 cup butter, chilled
2 tablespoons ice water
1 cup water
1/2 cup butter
1 cup flour
3 eggs
1/2 teaspoon almond extract
1 cup powdered sugar
1 tablespoon butter, softened
1/2 teaspoon almond extract
2 -3 tablespoons milk
sliced almonds, if desired

Steps:

  • Measure 1 cup flour into mixing bowl.
  • Using a pastry blender, cut 1/2 cup butter into flour until particles are size of small peas.
  • Sprinkle with water, 1 tablespoon at a time, mixing lightly with a fork until flour mixture is moistened and soft dough forms.
  • Divide dough in half.
  • On ungreased cookie sheet, press each half into a 12x3 inch strip.
  • In medium saucepan, heat water and 1/2 cup butter to boiling.
  • Remove from heat; immediately stir in 1 cup flour until smooth.
  • Add eggs, 1 at a time, beating until smooth after each addition.
  • Stir in 1/2 teaspoon almond extract.
  • Spoon over crust, spreading to 3/4 inch from edges.
  • Bake 50-60 minutes until golden brown and puffy- Cool.
  • Blend powdered sugar, butter, almond extract and milk until smooth.
  • Frost, sprinkle with nuts.
  • Cut into 10-12 slices to serve.

KRINGLE



Kringle image

Provided by Food Network

Categories     dessert

Time P3DT1h25m

Yield 2 kringles

Number Of Ingredients 15

3/4 cup butter
1 package dry yeast
1/4 cup lukewarm water
1/4 cup lukewarm milk
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon lemon extract
1 egg
2 cups sifted all-purpose flour
1 cup brown sugar
1/3 cup butter
Pinch salt
Pinch cinnamon
1 to 2 egg whites
Fruit, nuts, raisins or jam, of choice

Steps:

  • Soften butter with a potato masher or something similar. Spread the butter on waxed paper to an 8 by 16-inch rectangle. Chill.
  • Dissolve yeast in the warm water. Add milk, sugar, salt, lemon extract, and egg and mix well. Add flour and mix smooth by hand. A nice dough should be formed Wrap with plastic wrap and chill.
  • Roll the dough on well-floured board to an 8 by 12-inch rectangle. Divide the prepared butter layer into 2 equal parts. Place 1 piece of the butter on 2/3 of the dough. Fold the uncovered third of dough over the middle third (on top 1/2 of the butter layer), then fold the remaining third over the top. Chill.
  • Roll dough again to an 8 by 12-inch rectangle. Place the remaining piece of chilled butter on 2/3 of the dough. Fold in the same method as the first piece of butter.
  • Gently roll dough to an 8 by 16-inch rectangle being careful not to break the layering of butter. Fold like above in thirds. This make 24 layers of butter. Chill.
  • Cut the dough into 2 equal pieces. Lightly and patiently roll 1 piece at a time, until piece is about 6 by 20 inches.
  • To prepare filling mix ingredient until smooth. Spread center third of dough with butterscotch filling, then add fruit, nuts, raisins or jam. Fold 1 of the long edges to the middle, moisten other edge and fold over top to cover filling. Seal well.
  • Put kringle on lightly greased baking sheet and form into oval shape, pressing ends of kringle together to form a continuous oval. Flatten entire oval with hands. Cover kringle for 1 hour at room temperature.
  • Preheat the oven to 350 degrees F.
  • Bake for about 20 to 25 minutes, until golden brown color. Cool, then ice with mixture of powder sugar and water.
  • Please note that the best quality kringle require patience. This process is most successful when spread out over three days. Day 1, roll in first piece of butter. Day 2, roll in second piece of butter and additional fold. Day 3, create your kringle or other fine Danish pastries. A quality Danish pastry should be light, tender, flaky, and full of flavor. With patience and pride this recipe will yield just that.

DANISH KRINGLE



Danish Kringle image

This recipe is from my father-in-law's mother who was born and raised in Denmark. It is a wonderful holiday pastry treat that is both beautiful and delicious. Plan to make your dough at least 1 to 2 days in advance--but it's very simple. It takes just a few minutes to prepare and refrigerate. Creating the kringle takes more time, but it is worth it!

Provided by Colleen Royal

Categories     Bread     Yeast Bread Recipes

Time 13h15m

Yield 18

Number Of Ingredients 8

1 cup butter
2 cups sifted all-purpose flour
1 cup sour cream
1 cup butter, softened
2 cups brown sugar
1 ½ cups chopped English walnuts, divided
1 cup confectioners' sugar
2 tablespoons water

Steps:

  • In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
  • Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
  • Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 35.2 g, Cholesterol 59.9 mg, Fat 29.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 15.2 g, Sodium 157.2 mg, Sugar 22.8 g

KRINGLE



Kringle image

Kringle is a favorite bread to serve at Christmas, Easter, anniversary celebrations or any special occasion in Denmark. The bread was developed in the 1800s when Danish bakers went on strike to receive wages rather than just their customary room and board. Bakery owners rebelled and brought in bakers from Austria instead. The Austrian bakers had a unique method of folding light yeast dough with layers of butter to produce a flaky crust. When the strike was finally settled, the Danish bakers were so impressed with the Viennese bread they adopted the technique themselves. Many Danes settled in Wisconsin in the late 1800s and brought with them their craft of making Kringle and other Danish pastries. Originally Kringle was made into a pretzel shape, but customers complained that there wasn't enough filling in the overlapping areas of dough. The current shape was developed in Wisconsin and spread back to Denmark. Note: Don't throw out the egg whites -- all will be used before you finish. Kringle dough is mixed -- not kneaded -- so a bread machine is not recommended. The dough must be made a day ahead and refrigerated overnight. The almond filling is the most traditional, but fruit and nut fillings are gaining popularity.

Provided by Food Network

Categories     dessert

Time 14h

Yield 2 horseshoe-shaped loaves

Number Of Ingredients 20

1 scant tablespoon or 1 (1/4-ounce) package active dry yeast
1/4 cup warm water (about 110 degrees F)
3/4 cup heavy cream
3 large egg yolks
1 large egg white
3 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon ground cardamom
3 1/2 cups unbleached all-purpose flour
1 cup (2 sticks) unsalted butter, very cold
Apple Pecan Filling, recipe follows
1 large egg white
Sliced almonds
2 tablespoons granulated sugar
I'm partial to Granny Smith apples because I like their tart flavor and they keep their shape during baking
1 cup light brown sugar, packed
2 cups finely chopped, peeled and cored Granny Smith apples
1 cup finely chopped pecans
4 tablespoons unsalted butter, melted
2 teaspoons ground cinnamon

Steps:

  • For the Topping:
  • For the Dough: In a large measuring cup or medium bowl, sprinkle the yeast in the water to soften. Heat the cream to 100 degrees F and add it to the yeast along with the egg yolks and egg white. Whisk to combine.
  • In a large bowl, combine the sugar, salt, cardamom, and flour. Using a pastry blender or 2 knives, cut the butter into the flour mixture until it is the size of tiny peas. This process also can be done easily in a food processor. Add the yeast mixture to the dry ingredients and stir just until combined. Do not mix too much because you do not want to soften the cold butter. You should see small flour-coated pieces of butter throughout the dough.
  • Overnight rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a piece of plastic wrap and a tightly woven towel and refrigerate 12 hours or overnight.
  • Shape: Turn the dough out onto a lightly oiled work surface and divide in half. Roll each half into a 24-inch square. Fold the dough in half from top to bottom, then fold the dough in half from side to side to make a 12-inch square. Cover with a towel and let rest 10 minutes.
  • Working with 1 square of dough at a time, roll the dough into a 12 by 24-inch rectangle. Spread half of filling evenly over two-thirds of the dough, filling an area of 8 by 24 inches. Fold the portion of dough that has no filling onto the center third of filled dough, then fold the other third of dough to the center, forming a 4 by 24-inch rectangle.
  • Place the dough seam side down on a parchment-lined or well-greased baking sheet. Bring the ends of the dough almost together (about 4 inches apart) to form a horseshoe. Repeat with the second piece of dough. If you cannot get both Kringles on a baking sheet, cover the second one and put it in the refrigerator until the first Kringle finishes baking; then bake.
  • Second Rise: Cover the with a tightly woven towel and let rise for 1 hour.
  • Preheat Oven: About 10 minutes before baking, preheat the oven to 375 degrees F.
  • Final Preparation: For the topping, beat the egg white with a whisk or fork until frothy and brush over the loaves. Sprinkle with sliced almonds and then granulated sugar.
  • Bake and Cool: Bake for 25 minutes until the internal temperature of the bread reached 190 degrees. Immediately remove the bread from the baking sheet and place on a rack to cool.
  • In a medium bowl, stir the sugar, apples, pecans, butter, and cinnamon together until well mixed. Use to fill 2 loaves.

KRINGLER



Kringler image

This bakery delicacy sells for upwards of $3 a slice here...make two whole pastries for that! This is one of my most requested recipes for gatherings. People are so surprised when they find out how fast and easy this is!

Provided by Susan Lee

Categories     Dessert

Time 45m

Yield 2 14inch pastries

Number Of Ingredients 12

1 cup flour
1/2 cup butter
1 tablespoon water
1 cup water
1/2 cup butter
3 eggs
1 tablespoon almond extract
1 cup flour
1/2 cup butter
1 tablespoon almond extract
3 cups powdered sugar, to make a thick icing,about
slivered almonds (optional)

Steps:

  • For bottom layer: Mix like a pie crust: 1 cup flour, 1/2 cup butter and 1 TB water Press into two long strips on a baking sheet.
  • Each strip should be about 3" wide and the length of the cookie sheet.
  • Bring to a boil: 1 cup water and 1/2 cup butter.
  • Pull mixture off stove and quickly add 3 eggs, beating after each addition.
  • Add 1 TB almond extract and one cup flour.
  • Divide mixture in half and spread over bottom layer.
  • Bake at 375* until golden, about 23-40 minutes (this varies so much according to oven) When cool, frost and sprinkle on slivered almonds.
  • Slice into1-1 1/2 inch slices.

Nutrition Facts : Calories 2523.6, Fat 147, SaturatedFat 90, Cholesterol 683.3, Sodium 1093.6, Carbohydrate 277, Fiber 3.4, Sugar 178.9, Protein 23.8

SWEDISH KRINGLES



Swedish Kringles image

This is a flaky bar-type treat that my mom made many times when I was a kid. It is a tasty almond-flavored treat that is nice at Christmastime!

Provided by Jodie Hay

Categories     Bread     Yeast Bread Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

1 cup all-purpose flour
½ cup butter
1 tablespoon water, or as needed
1 cup water
½ cup butter
1 cup all-purpose flour
3 eggs
1 teaspoon almond extract
1 cup confectioners' sugar
1 tablespoon heavy cream
1 tablespoon butter, softened
1 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea-sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet.
  • In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread filling over dough.
  • Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.
  • Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread icing over pastry as soon as it's removed from the oven.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 39.7 g, Cholesterol 137.1 mg, Fat 27.4 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 16.5 g, Sodium 202.4 mg, Sugar 15.6 g

KRINGLE



Kringle image

A classic pastry that originated in Racine, Wis., the American kringle has a flaky, buttery crust and a sweet, tender filling. This one, which is adapted from "Midwest Made: Big, Bold Baking from the Heartland" by Shauna Sever, is rich with almond paste. While kringles are best served within a day or two of baking, they can also be frozen. Just wait to ice them after defrosting, otherwise the icing gets a little sticky.

Provided by Melissa Clark

Categories     brunch, snack, pastries, dessert

Time 2h

Yield 2 (10-inch) kringles (about 12 servings)

Number Of Ingredients 17

1 cup/130 grams all-purpose flour
1 cup/130 grams bread flour
3 tablespoons/40 grams granulated sugar
2 teaspoons instant yeast
3/4 teaspoon fine sea salt
1 cup/225 grams cold unsalted butter (2 sticks), cut into 1/2-inch cubes
1/3 cup/80 milliliters cold whole milk
1 large egg, cold
3/4 cup/170 grams almond paste
4 tablespoons/60 grams unsalted butter (1/2 stick), at room temperature
1/4 cup/30 grams confectioners' sugar
1/4 cup egg whites, well-beaten (from about 2 large eggs)
Pinch of fine sea salt
1/4 teaspoon freshly squeezed lemon juice, plus more as needed
1 cup/125 grams confectioners' sugar
1/2 teaspoon vanilla extract or lemon juice
Pinch of fine sea salt

Steps:

  • Prepare the dough: In the bowl of a food processor, combine all-purpose flour, bread flour, sugar, yeast and salt. Pulse a few times to blend. Add butter and pulse 10 times, or until butter chunks are broken down by about half.
  • In a medium bowl, whisk together milk and egg. Scrape flour mixture into the bowl and use a flexible spatula to stir together until nearly all the flour is moistened. Use your hand to quickly knead the dough to bring it together. Transfer dough to a work surface, pat into a rectangle, and wrap with plastic wrap. Refrigerate for at least 4 hours and up to 2 days.
  • On a lightly floured surface, roll chilled dough into a roughly 8-by-15-inch rectangle. Fold the two short sides of the rectangle toward the center, folding the rectangle into thirds, like a letter. Rotate dough 90 degrees, then roll out again into a 8-by-15-inch rectangle; fold into thirds again. Wrap dough in plastic wrap and chill for at least 20 minutes.
  • Roll the dough out into a roughly 8-by-15-inch rectangle, fold into thirds, wrap in plastic wrap and chill for at least 20 minutes two more times. At this point, wrapped dough can be kept in the refrigerator up to 3 days, or freezer for 2 months.
  • Prepare the filling: In the bowl of an electric mixer, combine almond paste, butter, confectioners' sugar, 2 tablespoons of the egg whites and the salt. Beat to combine, then beat in lemon juice, adding more to taste, if you like.
  • Line two rimmed sheet pans with parchment paper. Unwrap the dough and cut in half.
  • On a lightly floured work surface, roll each half into a 6-by-24-inch rectangle. Spread 1/2-cup filling on each in an even strip down the center (about 2 1/2-inches wide).
  • Fold one long side over the filling, leaving the remaining third of the dough exposed. Use a pastry brush to the open border of dough with reserved egg whites on both the long side and two short ends. Fold the second long side over the first; pinch and press the seam tightly along the length and at both short ends, sinking your fingertips into the pastry to create a tight seal.
  • Remeasure dough to make sure it's at least 24 inches long; if necessary, stretch it back out. Form into an oval, then tuck one end into the other. Pinch and press the seam together, then transfer oval to prepared sheet pans and flip over so it's seam-side down. Repeat with the remaining dough and filling. Cover loosely with plastic wrap and let rise in a warm spot for 30 to 45 minutes, or until slightly puffy.
  • When ready to bake, heat oven to 375 degrees. Brush pastry with more egg white, then bake until golden, about 25 minutes, rotating sheet pans from front to back and top to bottom halfway through.
  • As soon as the pastries come out of the oven (and the pastries are piping hot!), do something that seems a little crazy: Compress each pastry slightly by using the sheet pan with the other pastry on it, setting the sheet pan on top of the pastry and pressing gently to eliminate the air pocket between the pastry and filling. Transfer the sheet pans to wire racks and allow pastries to cool completely.
  • Prepare the icing: In a small bowl, whisk together confectioners' sugar, vanilla, fine sea salt and 4 teaspoons water. Spread icing over tops of the kringles. Let icing dry before slicing and serving.

More about "kringlers recipes"

KRINGLE RECIPE | HOW TO MAKE DANISH KRINGLE AT HOME, …
kringle-recipe-how-to-make-danish-kringle-at-home image

From tasteofhome.com
  • Start the dough. In a large mixing bowl, combine the all-purpose flour, bread flour, sugar, yeast and salt. Stir to combine. Next, add the cubed butter and cut it into the dry ingredients, using a pastry blender, until the butter resembles coarse, semi-uniform crumbs that are a little larger than pea-sized.
  • Add wet ingredients. In a small bowl, whisk together the milk and egg. Then, add the milk and beaten egg to the flour-butter mixture. Using a rubber spatula, stir together until moistened and then turn the mixture out onto a clean surface.
  • Knead and shape. Working quickly, use your hands to gently knead the mixture until it comes together to form a smooth, yet crumbly, dough. Shape into a rectangle and then wrap tightly with plastic wrap.
  • Make the filling. To prepare the filling, finely blend half of the pecans in a food processor. Transfer the pecans to a small bowl and combine with sugar, maple syrup and melted butter.
  • Roll, fold and chill again. After chilling, roll the dough, on a lightly floured surface, into an 8×15 inch rectangle. Fold rectangle into thirds, like a brochure, bringing the short ends toward the center.
  • Repeat the lamination. Repeat the rolling and folding process (called lamination) in its entirety two more times, chilling 20 minutes between sessions.
  • Assemble the kringle. Line two, large rimmed sheet pans with parchment paper. Unwrap the dough and cut it in half. Return one half of the dough to the fridge and place the other half on a lightly floured work surface.
  • Fold and seal. Next, seal the filling inside the kringle by taking one long side of the rectangle and folding it over the filling, pressing gently to adhere.
  • Shape and proof. Remeasure dough to make sure it’s at least 30 inches long, stretching to the appropriate length, if necessary. Transfer the dough to one of the parchment-lined baking sheets, seam-side down, and gently shape into an oval.
  • Bake. Preheat the oven to 375°F with your oven’s rack in the center position. Brush the proofed pastry with egg wash and then bake until deeply golden; about 18-22 minutes.


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From cookingtoday.net


KRINGLA RECIPE - LINDA'S BEST RECIPES
2019-12-14 Kringla is not the same as Kringle, which is a Scandinavian coffee cake made with ground almonds and a powdered sugar frosting. Kringla (with an “A”) is a soft cookie that is almost like a sweet bread. It is made in a figure eight shape and is meant to be very plain. I have never made this recipe before I developed this one, although my paternal grandmother used to …
From lindasbestrecipes.com


SWEDISH KRINGLA RECIPE - PILLSBURY.COM
2010-09-02 Steps. In large bowl, combine sugar and butter; beat until light and fluffy. Add buttermilk, sour cream, almond extract, vanilla and egg yolks; beat well. Lightly spoon flour into measuring cup; level off. Add 4 cups flour and all remaining ingredients; mix well. With wooden spoon, stir in remaining 1 1/3 cups flour.
From pillsbury.com


KRINGLA RECIPE | EATINGWELL
Whether the recipe starts with a wrap, pita or some slices of bread, these sandwiches pile on lots of delicious veggies for a fresh and satisfying bite. Paired with ingredients like hummus, eggs or tofu for a boost of protein, these vegetarian sandwiches will help you power through the day. Bring along recipes like our Cucumber Sandwich for a tasty work lunch or whip up a batch of …
From eatingwell.com


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