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.)