When I was younger, a family friend would always send us a Danish kringle from Wisconsin every year for Christmas. My sister and I loved this treat, and it soon became one of our favorite Christmas morning traditions! I haven’t had a kringle in many years, but I still remember the taste like it was yesterday. So, I decided to make a kringle for Easter brunch this year. I pulled out some old recipes, and started playing around in the kitchen…and a couple hours later, I had a kringle. This one is slightly different that the one I remember as a kid, but it still tastes amazing. A Raspberry Almond Kringle definitely deserves a spot on your table for Easter brunch this year!
Kringles are a traditional Danish treat which are wildly popular in Wisconsin. Like most danishes, kringles come in a variety of flavors. I chose to go with raspberry almond mainly because I have been craving berries and fruit now that the temperatures are warming up outside. I did use fresh raspberries to make the filling, but frozen berries work great as well.
Authentic Danish kringles are often found in a pretzel shape, but oval-shaped kringles are more common here in America. Either way, the taste is amazing! This recipe is also a great one to serve when you have company in town as the dough can be made the day before and refrigerated overnight. In fact, once filled and shaped, the entire kringle could be covered and stored in the refrigerator overnight. (If you do opt to make this the day before, the kringle will need to rest in a warm location for about an hour before baking.)
Ingredients
- 2 cups raspberries (fresh or frozen)
- 2/3 cup granulated sugar
- 2 Tbsp light brown sugar
- 1 tsp almond extract
- 3/4 cup unsalted butter, cubed in small pieces
- 2 3/4 cups all-purpose flour (I prefer King Arthur)
- 1/2 tsp salt
- 2 tsp active dry yeast
- 1 1/2 Tbsp granulated sugar
- 3/4 cup milk, warmed
- 1 egg
- 1 cup confectioner's (powdered) sugar
- 1 tsp vanilla extract
- 1 1/2 Tbsp water (or milk)
Instructions
- Add raspberries to a heavy sauce pot and crush them slightly using a wooden spoon.
- Add the sugars and almond extract and stir until combined.
- On medium-low, heat mixture until temperature reaches about 215-220 degrees (~12-15 minutes). Stir often while heating so that the filling does not burn.
- Transfer filling to a clean container and place in refrigerator to cool.
- Using a pastry cutter or two forks, cut the butter into the flour.
- Place butter-flour mixture in the bowl of a countertop mixer with the paddle attached.
- Add salt, yeast, sugar, milk, and egg and beat on low until smooth. (Dough will be slightly sticky.)
- Cover and refrigerate for at least an hour (can refrigerate overnight).
- Turn dough onto a generously floured countertop and sprinkle more flour on top.
- Roll dough into approximately a 25"x10" rectangle. (If dough sticks to counter or rolling pin, add more flour.)
- Spread the Raspberry Filling down the center of the dough.
- Fold each side of the dough over the filling and pinch the seam closed.
- Join the two ends together to form an oval shape and pinch the ends together.
- Sprinkle about 1/2 cup of sliced almonds around top of the kringle. (Hint: Spray the dough with a little water before adding the almonds. The water will help the almonds stick.)
- Cover and let rise in a warm (~80 degree) location for about 30-45 minutes.
- Bake at 350 degrees for 28-32 minutes or until top is golden brown.
- While kringle is cooling, make the Icing by mixing the powdered sugar, water, and vanilla extract in a small bowl until smooth.
- Once kringle has cooled slightly, drizzle with Icing.
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