A kringle is a flaky, buttery pastry with deep Northern European roots. Danish immigrants brought the tradition for making the original pretzel-like specialty with them to their new homes in the small town of Racine, WI. After combining Danish and American baking techniques, the Wisconsin kringle was born: a shareable large oval pastry that gets filled with various ingredients like nuts, jams, and chocolate and coated in a thick, sweet icing. Often served during the holiday season (but delicious year-round), the pastry is now referred to as the “official Wisconsin pastry.”
Not in Racine? No worries, as you’ve likely seen them at Trader Joe’s, where the notable O&H Bakery sells its beloved kringle. But it’s worth making fresh kringle at home. Almond is a classic flavor for a kringle, and cherry complements the nut filling beautifully, offering tartness that cuts through the almond’s sweet richness. I absolutely adore almond extract, but many people find it overpowering. It’s optional here to give you flexibility.
Be mindful that this recipe is no doubt a baking project. It requires time, patience, and a delicate hand. However, the lamination technique of using softened butter instead of chilled (a popular method for laminating dough) helps make the intimidating process more approachable. And if you want to split up the labor, make the dough the day before (up to step 3), and leave the baking and assembly for the day of. The kringle is ideal for brunch or as a treat that keeps giving all week long.
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Ingredients
10–12 servings
Dough
¼ cup whole milk
¾ tsp. active dry yeast
¼ tsp. plus 1 Tbsp. granulated sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1¼ cups plus 2 Tbsp. plus 2 tsp. (175 g) all-purpose flour; plus more for surface
1 large egg
10 Tbsp. (1¼ sticks) unsalted butter, room temperature
Filling and Assembly
1 large egg, separated
3.5 oz. almond paste
¼ cup (50 g) granulated sugar
2 Tbsp. unsalted butter
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
¼ tsp. almond extract (optional)
¼ cup cherry jam
1 cup (110 g; or more) powdered sugar
1 Tbsp. plus 1 tsp. (or more) whole milk
2 Tbsp. coarsely chopped unsalted roasted almonds (optional)
Preparation
Dough
Step 1
Heat ¼ cup whole milk in a small saucepan over medium heat until lukewarm (an instant-read thermometer should register 110°–115°), about 2 minutes. Pour milk into a large bowl and whisk in ¾ tsp. active dry yeast and ¼ tsp. granulated sugar. Let sit until milky and lightly foamy, 8–10 minutes. (If the yeast doesn’t foam, discard and start again with new yeast.)
Step 2
Meanwhile, whisk 1¼ cups plus 2 Tbsp. (172 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining 1 Tbsp. granulated sugar in a medium bowl to combine.
Step 3
Add 1 large egg to yeast mixture and whisk to combine. Add dry ingredients and mix with a rubber spatula until a shaggy dough forms. Using your hands, gently knead and mix dough in bowl until a rough, slightly sticky ball forms. (Be careful not to overmix; some dry flour pockets are okay.) Cover with plastic wrap and chill at least 2 hours and up to 12 hours.
Step 4
Mix 10 Tbsp. (1¼ sticks) unsalted butter, room temperature, and remaining 2 tsp. (3 g) all-purpose flour in a medium bowl with a spoon until combined. (It is important that the butter is very soft; it should spread easily with a spoon. If needed, microwave in a microwave-proof bowl on high in 5 second bursts just until softened.)
Step 5
Remove dough from fridge and unwrap. Roll out on a lightly floured surface to a 12x10" rectangle. Arrange dough so a long side is closest to you. Using an offset spatula, spread butter mixture evenly over right half of dough, leaving a 1" border around edges. (This will keep the butter from leaking out during the initial fold.) Gently fold left side of dough up and over to bring edges together. Press and seal unbuttered edges of dough together with your fingers. If there are any air bubbles, gently press the surface to release.
Step 6
Rotate dough clockwise 90°. (Dust dough lightly with more flour if it’s sticking.) Working quickly, roll out dough to a 16x9" rectangle. Lift left and right edges in toward the center so they meet in the middle, then fold left side over and onto right side, matching up all corners (this is your book fold process). Transfer dough to a parchment-lined baking sheet and freeze, uncovered, 15 minutes.
Step 7
Remove dough from freezer and turn so long seam side is nearest to you. Repeat rolling out, folding, and freezing process (step 6) two more times, dusting with more flour if needed. (You should have created a book fold 3 times when you are done.) Loosely wrap dough in plastic and chill at least 30 minutes and up to 12 hours.
Filling and Assembly
Step 8
Process 1 large egg white, 3.5 oz. almond paste, ¼ cup (50 g) granulated sugar, 2 Tbsp. unsalted butter, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. almond extract (if using) in a food processor until combined (filling will be loose). Transfer filling to a medium bowl.
Step 9
Unwrap dough and place on a lightly floured surface with a long side closest to you. Working quickly to keep butter from getting too warm, roll out to 25x8". Spread filling down center with offset spatula or a spoon to make about a 3"-wide strip, stopping 1" from the end of a short side and going all the way to the edge on the other side. Spoon ¼ cup cherry jam on top of filling (it may seem like a small amount, but it’s enough!).
Step 10
Lift long side closest to you up and over about half of filling. Dust off any excess flour (it will prevent a secure seal later) and bring other long side up and over filling to meet the first. Press edges together lightly to seal. Set a parchment-lined baking sheet close to kringle and in one swift motion, lift from each end onto baking sheet. (A large offset or metal spatula can help you if needed.) Carefully turn kringle over so seam is facing down. Bring ends together to create about a 12x7" oval, centering on baking sheet the best you can. Insert end of dough with filling all the way to the edges into other end about 1" (the filling on both ends should meet up). Using your fingers, pinch at edges to seal tightly. Make sure filling is evenly distributed throughout ring by moving your hand gently over oval. Cover with a kitchen towel and let sit at room temperature until just barely puffy, 30–45 minutes.
Step 11
Place a rack in middle of oven; preheat to 350°. Whisk 1 large egg yolk and 1 tsp. water in a small bowl and brush egg wash over entire kringle. Bake until golden and puffed, 15–18 minutes. Reduce oven temperature to 325° and continue to bake until deep golden brown, 7–10 minutes more. Let kringle cool on baking sheet at least 1 hour before glazing.
Step 12
Whisk 1 cup (110 g) powdered sugar and 1 Tbsp. plus 1 tsp. whole milk in a small bowl until smooth. The consistency should be thick yet pourable like glue. If too loose, add more powdered sugar. If too thick, add more milk.
Step 13
Spoon glaze over kringle, aiming for the middle. Using a spoon, spread glaze over top to evenly coat (keep sides unglazed). Sprinkle with 2 Tbsp. coarsely chopped unsalted roasted almonds if using. Let kringle sit at least 30 minutes for glaze to set before serving.
Do Ahead: Kringle can be made 4 days ahead. Store lightly wrapped at room temperature.
