danish kringle recipe
The Best danish kringle recipe
What really sets this recipe apart is how much my family enjoys it year-round, not just during winter. My husband will eat a whole plate of kringle for lunch if I let him, and my kids will beg for seconds because the texture is so light and airy. It’s not just about the taste—it’s about the way it makes gatherings feel cozier, whether it’s a family dinner or a simple afternoon snack. And honestly, there’s something satisfying about making something from scratch, even if it’s just for one person. The health benefits are also nice to note, especially since kringle is made with whole wheat flour and a touch of honey or maple syrup instead of refined sugar. It’s a sweet treat that doesn’t feel completely off-limits, and it’s a great way to enjoy comfort food without feeling guilty. Plus, the way the dough rises and folds gives you that satisfying hands-on moment—something I always appreciate after a long day.
Classic Danish Kringle Recipe
A fluffy, buttery Danish pastry with a sweet, tangy glaze, perfect for breakfast or brunch. Traditional kringle is rolled into a spiral shape.
🥘Ingredients
- 2 ½ cups (300g) all-purpose flour
- 1 tsp salt
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup (240ml) warm milk (110°F/43°C)
- 1 large egg
- 2 tbsp (30g) unsalted butter, softened
- 1 tbsp (15ml) granulated sugar
- 1 tbsp (15ml) melted butter
- ½ cup (120ml) heavy cream
- ½ cup (120g) powdered sugar
- 1 tbsp (15ml) lemon juice
- 1 tsp vanilla extract
- 1 tbsp (15g) unsalted butter
👨🍳Directions
-
1
In a small bowl, dissolve yeast in warm milk with 1 tbsp sugar. Let sit for 5 minutes until foamy. -
2
In a large bowl, combine flour and salt. Add the yeast mixture, egg, softened butter, and remaining sugar. Mix until a dough forms. -
3
Knead the dough for 8–10 minutes until smooth and elastic. Cover with a damp towel and let rise in a warm place for 1 hour, or until doubled in size. -
4
Preheat oven to 375°F (190°C). Punch down the dough and shape into a rectangle about 12×18 inches. Brush with melted butter. -
5
Roll the dough into a 12-inch circle. Place on a baking sheet and let rise for 30 minutes. -
6
Roll the dough into a 14-inch circle. Cut into 8 equal wedges. Roll each wedge into a tight spiral, then place seam-side down on the baking sheet. -
7
Bake for 25–30 minutes until golden brown. Cool completely before glazing. -
8
Whisk heavy cream, powdered sugar, lemon juice, and vanilla until smooth. Brush over cooled kringle. Sprinkle with a little extra sugar if desired.
🔧Equipment
- Mixing bowls
- Stand mixer or large mixing bowl
- Rolling pin
- Baking sheet
- Oven
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
- For extra fluffiness, chill the dough overnight before rising.
- Substitute whole wheat flour for half the all-purpose flour for a healthier twist.
- Ensure yeast is fresh and active by testing it in warm milk before use.
- Kringle can be made ahead and baked just before serving.
Watch Video Of How Classic Danish Kringle Recipe Works
❓ Frequently Asked Questions About Danish Kringle
What is the main difference between Danish Kringle and traditional Danish Butterbread?
Danish Kringle is typically a richer, sweeter, and denser pastry compared to traditional Danish butterbread (or smørrebrød), which is usually a simple, savory open-faced bread often served with toppings like cold cuts, cheese, or eggs. Kringle often includes butter, sugar, and sometimes nuts or fruit, making it more indulgent.
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How do I make the dough for Danish Kringle soft and elastic without it becoming too tough?
To achieve a soft, elastic dough, use high-quality cold water (around 60–65°F/15–18°C) and active dry yeast (or instant yeast) mixed with a bit of sugar to activate it. Work the dough by hand or kneading on a floured surface for 10–15 minutes until smooth. Let it rest in a lightly oiled bowl covered with a damp towel for 1–2 hours at room temperature before shaping. Over-kneading makes it tough, so avoid it. Also, chill the dough for 30 minutes before rolling to reduce stretching.
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Can I substitute regular flour for all-purpose flour in Danish Kringle?
Yes, but whole wheat flour or a mix of whole wheat and all-purpose flour (like 50% whole wheat) can work if you add extra eggs and a bit more sugar to compensate for the denser texture. For a lighter result, use high-quality bread flour (65% protein) instead of all-purpose. If using whole wheat, let the dough rest longer (up to 2 hours) to hydrate the flour properly. Avoid overmixing—whole wheat dough can be trickier.
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Why does my Danish Kringle turn out dry or crumbly, and how can I fix it?
Dry or crumbly Kringle usually happens due to overproofing, insufficient fat, or incorrect baking. To fix:
1. Check yeast activity: If the dough is too soft or smells sour, the yeast overproofed. Let it rest shorter next time (e.g., 1–1.5 hours instead of 2).
2. Add more butter/sugar: If the dough is dry, increase butter by 1–2 tbsp and sugar by 1–2 tsp. A 10% fat increase (e.g., 120g butter for 120g flour) helps retain moisture.
3. Bake at a higher temp: Try 375°F (190°C) instead of 350°F (175°C) for 20–25 minutes to crisp the edges while keeping the inside moist.
4. Brush with egg wash: After baking, brush the hot Kringle with egg wash (1 egg + 1 tbsp milk) to seal in juices.
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Why does my Danish Kringle crack when I roll it out?
Cracks in rolled dough usually occur from overstretching, cold dough, or uneven hydration. To prevent them:
– Work dough on a lightly floured surface—too much flour can dry it out.
– Chill the dough for 30 minutes before rolling to reduce elasticity.
– Roll gently in thin layers (½ inch thick) and fold it in thirds (like a letter) to relax the gluten.
– If cracks appear, cover with plastic wrap and let it rest for 15–20 minutes before rolling again.
– Use a pizza roller (if available) for smoother results, or roll with a wooden rolling pin for even pressure.
