Danish Kringle Food

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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.

DANISH KRINGLE



Danish Kringle image

Everyone agrees that no store-bought kringle can top this homemade version. The nut filling and sweet glaze give this spectacular coffee cake great flavor.

Provided by Taste of Home

Time 50m

Yield 2 kringles (10 slices each).

Number Of Ingredients 15

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup cold butter
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1 large egg, room temperature, beaten
1-1/2 cups finely chopped pecans or walnuts
1 cup packed brown sugar
1/2 cup butter, softened
1 cup confectioners' sugar
4 teaspoons water
1/2 teaspoon vanilla extract
2 tablespoons chopped pecans or walnuts

Steps:

  • In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs. Dissolve yeast in warm water; stir into flour mixture with warm milk and egg. Beat until smooth (dough will be very soft). Cover and refrigerate at least 2 hours but not more than 24 hours. , Punch dough down. Divide dough in half; refrigerate one half. On a well-floured surface, roll remaining half into a 15x6-in. rectangle. , Combine filling ingredients. Spread half of the filling down center of rectangle in a 2-in. strip. Fold sides of dough over filling; overlapping 1-1/2-in.; pinch edges to seal. Shape into an oval; pinch ends together. Place seam side down on a greased 15x10x1-in. baking pan. Repeat with remaining dough and filling. Cover and let rise in a warm place for 30 minutes. , Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool for 15 minutes. Combine confectioners' sugar, water and vanilla; spread over the kringles. Sprinkle with nuts.

Nutrition Facts : Calories 268 calories, Fat 17g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 162mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

DANISH KRINGLE



Danish Kringle image

This is a likely favorite for pastry lovers. My mom made this now and then as she loves pastries. It isn't difficult to make. Plan ahead because it requires chilling the pastry overnight. You can choose any flavor of fruit preserves that you like. It works out great to serve them for breakfast.

Provided by Delish

Categories     Breakfast

Time 45m

Yield 4 pastries, 8 serving(s)

Number Of Ingredients 5

2 cups flour
1 cup butter
2 cups sour cream
fruit preserves, of your choice
sugar

Steps:

  • Cut butter into flour.
  • Mix in sour cream and form into a ball. Cover and chill overnight.
  • Cut dough into 4 equal parts. Roll each part on a floured pastry cloth into a 6x12 inch rectangle.
  • Put filling in a 2x12 line down the center of the rectangle. Fold outside thirds of the dough over the filling like you are folding a brochure.
  • Seal ends and sprinkle with sugar.
  • Bake on a dark cookie sheet at 375 for 30 minutes or until golden brown. You can bake at a higher temperature for a shorter time if you prefer.

Nutrition Facts : Calories 440.2, Fat 35.4, SaturatedFat 22.1, Cholesterol 86.3, Sodium 194.5, Carbohydrate 26.3, Fiber 0.8, Sugar 0.2, Protein 5.3

DANISH KRINGLE



Danish Kringle image

From Aebleskiver and More - A Sampling of Danish Recipes by Lisa Steen Riggs. I have heard this is devilishly hard to make, but well worth it if you can master it. I've never been able to make it. Hope you have better luck! Time required for chilling dough and for dough to rise are not included in prep time.

Provided by AB_Fan

Categories     Breads

Time 1h45m

Yield 2 kringle, 30 serving(s)

Number Of Ingredients 13

3/4 cup butter
2 3/4-3 cups sifted flour, divided
1 (1/4 ounce) package dry yeast
1/4 cup lukewarm water
3 tablespoons sugar, divided
1 egg, beaten, divided
3/4 cup cold milk
1 teaspoon salt
1/4 cup butter
1 1/2 cups powdered sugar (confectioner's sugar)
1/2 teaspoon ground cardamom
1/4 cup finely chopped almonds
2 1/2 teaspoons heavy cream

Steps:

  • For the pastry:.
  • Blend the butter and 1/4 cup of the flour together and set aside.
  • Dissolve yeast in the lukewarm water; add 1 Tbsp sugar, and let stand for 5 minutes.
  • Beat together the egg (reserve 1 Tbsp for topping), cold milk, 2 tbsp sugar, salt, and the yeast mixture.
  • Blend in remaining flour to form a stiff dough.
  • Chill in refrigerator for about 45 minutes,
  • When 45 minutes have passed, on a lightly floured surface, roll out to a 12-inch square.
  • Roll the flour/butter mixture between sheets of waxed paper to a 10x4-inch rectangle, remove wax paper, and place the mixture in the center of the dough.
  • Fold each side of the dough over the flour/butter mixture; turn slightly and roll out again to a 12-inch square.
  • Repeat the folding and rolling process two more times.
  • Wrap the dough in waxed paper and chill for 30-60 minutes.
  • For the filling:.
  • Blend all ingredients together, using enough cream to form a spreadable consistency - not too firm that it crumbles when spread, but not to soupy either.
  • Assembly:.
  • Preheat your oven to 375 degrees.
  • Roll out chilled dough to a 24x12-inch rectangle, then cut lengthwise into two 24x6-inch strips.
  • Spread each strip with filling, leaving at least 1/4 inch on all sides.
  • Roll as a jelly roll, starting with the 24-inch edge.
  • Moisten edges, seal, and stretch to about 30 inches.
  • Place on a greased baking sheet.
  • Shape into an oval or pretzel shape.
  • Flatten to about 1/2-inch thickness.
  • Brush with the reserved egg.
  • Cover with a moist cloth, and let rise in a warm place for 30 minutes.
  • Bake for 25-30 minutes or until golden brown and delicious.

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

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 ALMOND KRINGLE



Danish Almond Kringle image

Categories     Bread     Cake     Bake     Almond     Pastry

Yield makes 16 servings

Number Of Ingredients 19

2 1/4 teaspoons (1 package) active dry yeast
1 tablespoon sugar
1/2 cup warm milk, 105° to 115°F
1 cup heavy cream, at room temperature
3 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon freshly ground cardamom (see Note)
8 tablespoons (1 stick) chilled unsalted butter, cut into slices
For the Almond Filling
One 8-ounce package almond paste (about 1 cup)
1/2 cup chopped blanched almonds
1/3 cup sugar
1 teaspoon ground cinnamon
1 teaspoon almond extract
For the Topping
1/3 cup sugar
1 egg white, beaten
1/4 cup sliced almonds

Steps:

  • In a small bowl, combine the yeast, sugar, and milk. Let stand until the yeast dissolves and begins to foam, about 10 minutes. Stir in the cream.
  • In a large bowl, combine the flour, sugar, salt, and cardamom. Cut in the butter until the mixture resembles coarse meal. Fold in the yeast mixture just until the dough is moistened. Cover and refrigerate for 12 to 24 hours.
  • Turn the chilled dough out onto a lightly floured surface. With a rolling pin, pound the dough until flattened to a 2-inch thickness, then roll the dough out into a 24-inch square.
  • To prepare the filling, blend the almond paste, almonds, sugar, cinnamon, and almond extract together. Spread the filling to within 1 inch of the edges of the square, and roll the dough up as tightly as possible.
  • Sprinkle the sugar for the topping on the work surface. Roll the dough firmly into the sugar to coat it well, and, at the same time, stretch it to form a log of dough 36 to 40 inches long.
  • Cover a baking sheet with parchment paper. Place the roll on the paper in the shape of a pretzel. Brush the surface with the egg white and sprinkle with the almonds. Cover and let rise for 45 minutes, or until puffy but not doubled.
  • Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 300°F. Bake in the center of the oven for 30 to 35 minutes, until golden. Remove the bread from the oven and cool on a wire rack.

KRINGLA (DANISH PUFF PASTRY)



Kringla (Danish Puff Pastry) image

Another of my mom's specialties - this makes a very flaky pastry that comes apart in your mouth. Not exactly low-fat, but one can't have everything. Light enough for summer, but rich enough for winter.

Provided by ChrisMc

Categories     Dessert

Time 1h30m

Yield 2 kringlas

Number Of Ingredients 11

1/2 cup butter
1 cup flour
2 tablespoons water
1/2 cup butter
1 cup water
1 cup flour
3 eggs
1 teaspoon almond extract
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla or 1/2 teaspoon almond extract

Steps:

  • Heat oven to 350 degrees. To make the crust, cut the butter into the flour. Sprinkle with water and form into a dough. Shape into two 3" by 12" strips on an ungreased baking sheet.
  • To make the topping, heat the butter and water to a full rolling boil in a saucepan. Remove from the heat and stir in flour and almond extract. Return to low heat and stir vigorously until it forms a ball (about 1 minute). Remove from heat and beat in eggs.
  • Divide the topping in half and spread over crusts. Bake for 1 hour until brown and crispy.
  • While the kringla is baking, make the icing. Sift the powdered sugar. Stir in milk and vanilla until smooth.
  • After the pastries have cooled, top with the icing and let it set. When the icing has set, cut into strips.

EASY DANISH KRINGLE



Easy Danish Kringle image

Serve this nut-filled pastry made with refrigerated pie crust with a compote of fruit for an easy breakfast worthy of company. A kringle is a thin pastry developed over 100 years ago in Denmark. Kringles are hand-rolled from Weinerbrod dough. Many layers of the flaky dough are made, stacked then shaped in an oval. After filling with fruit, nut, or other flavor combinations, the pastry is baked and iced. Kringles are still popular items in modern Danish bakeries. Recipe from Dean Phillips, Pillsbury Bake-Off 38 contestant.

Provided by NcMysteryShopper

Categories     Breakfast

Time 27m

Yield 8 serving(s)

Number Of Ingredients 9

1 refrigerated pie crust, softened as directed on box (from 15-oz box)
2/3 cup chopped pecans
1/3 cup packed brown sugar
3 tablespoons butter (do not use margarine spread) or 3 tablespoons margarine, softened (do not use margarine spread)
water
1/2 cup powdered sugar
1/4 teaspoon vanilla
2 -3 teaspoons milk
3 tablespoons chopped pecans, for top

Steps:

  • Heat oven to 375°F
  • Remove pie crust from pouch and place flat on ungreased dark baking sheet.
  • In a medium mixing bowl, combine pecans, brown sugar and butter. Spread over half of pie crust to within 3/4" of the edge. Brush rim with water and fold pie crust over filling. Move kringle to center of baking sheet. Seal with fork and prick the top.
  • Bake 17 to 22 minutes or until golden brown.
  • Meanwhile, in small bowl, mix powdered sugar, vanilla and enough milk until smooth. Drizzle over warm kringle and sprinkle with some pecans.
  • Cool completely and cut into wedges.

Nutrition Facts : Calories 300.7, Fat 20.2, SaturatedFat 5.4, Cholesterol 11.6, Sodium 131.3, Carbohydrate 29.4, Fiber 2, Sugar 17.6, Protein 2.7

FLAKY DANISH KRINGLE



Flaky Danish Kringle image

This traditional yeast bread wonderfully reflects my Scandinavian heritage. Flaky layers of tender dough are flavored with almond paste. The unique sugar cookie crumb coating adds the perfect amount of sweetness.

Provided by Taste of Home

Time 50m

Yield 20 servings.

Number Of Ingredients 12

8 tablespoons butter, softened, divided
1-1/2 to 2 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1/4 cup warm half-and-half cream (110° to 115°)
2 tablespoons sugar
1/4 teaspoon salt
1 large egg, beaten
1/2 cup almond paste
1 large egg white, beaten
1/4 cup sugar cookie crumbs
2 tablespoons sliced almonds

Steps:

  • In a small bowl, cream 6 tablespoons butter and 2 tablespoons flour. Spread into an 8x4-in. rectangle on a piece on waxed paper. Cover with waxed paper; refrigerate. , In a large bowl, dissolve yeast in warm water. Add the cream, sugar, salt and egg; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Roll into an 8-in. square. Remove top sheet of waxed paper from butter mixture; invert onto center of dough. Peel off waxed paper. Fold plain dough over butter layer. Fold widthwise into thirds. Roll out into a 12x6-in. rectangle. Fold into thirds. Repeat rolling and folding twice. Wrap in waxed paper; refrigerate for 30 minutes. , On a lightly floured surface, roll into a 24x5-in. rectangle. In a small bowl, beat almond paste and remaining butter; beat until smooth. Spread lengthwise down the center of dough. Fold dough over filling to cover; pinch to seal. Place on a greased baking sheet. Shape into a pretzel. Flatten lightly with a rolling pin. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Brush egg white over dough. Sprinkle with cookie crumbs and almonds. Bake until golden brown, 20-25 minutes. Carefully remove from pan to a wire rack to cool.

Nutrition Facts : Calories 121 calories, Fat 7g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 88mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

KRINGLE



Kringle image

This recipe is posted by request. It is from the cookbook "Delectably Danish" by Julie Jensen McDonald. It was given to her by the owners of O & H bakeryin Racine Wisconsin and featured on the Food network.

Provided by Michelle S.

Categories     Yeast Breads

Time 4h30m

Yield 1 kringle

Number Of Ingredients 14

3/4 cup butter
1 package cake yeast
1/4 cup 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
1 pinch salt
1 pinch cinnamon
1/2 egg white

Steps:

  • Divide butter in half and spread each half on waxed paper to an 8x8 inch square.
  • Chill.
  • Dissolve yeast in warm water.
  • Add lukewarm milk, sugar, salt, lemon extract and egg, mixing well.
  • Add flour and mix until smooth.
  • Roll dough on well floured board to an 12x8 inch rectangle.
  • Place one piece of chilled butter on two thirds of dough.
  • Fold uncovered third of dough over the middle third, then fold the remaining third over top.
  • Again fold one end over middle third, and fold remaining third over top, making a square of nine layers.
  • Wrap in waxed paper and refrigerate 30 minutes.
  • Roll dough again to an 8x12 inch rectangle.
  • Add chilled butter and fold the same way.
  • This makes 18 layers.
  • Refrigerate 2 hours.
  • Cut dough into 2 equal pieces.
  • Lightly roll one piece at a time, until piece is about 20x6 inches.
  • Spread center third of dough with butterscotch filling, then add fruit, nuts, raisins and so on-- or top with jam.
  • Fold one of the long edges to the middle, moisten other edge and fold over top to cover filling.
  • Seal well.
  • Put kringle on a greased baking sheet and form into an oval shape, pressing ends of kringle together to form a continuous circle.
  • Flatten dough with hands.
  • Cover kringle for 1 hour at 70 degrees.
  • Bake at 350 degrees for 25-30 minutes or until golden brown.
  • Cool, then ice with a mixture of powdered sugar and water.

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From justforfood.info


DANISH KRINGLE HISTORY AND RECIPE | RECIPE | KRINGLE RECIPE, FOOD, …
Sep 7, 2011 - Danish Kringles are butter-layered Danish pastries that were first introduced to Racine, Wisconsin in the late 1800s by immigrant Danish bakers.
From pinterest.ca


KRINGLE | KRINGLE RECIPE, DANISH KRINGLE, SCANDINAVIAN FOOD
Danish Food. Breakfast Pastries. Halloumi. Racine Pecan Kringle. Finally, a recipe for kringle that's just like the famous Danish pastries from my hometown, Racine Wisconsin! Yammie's Noshery **FOOD LOVE** Breakfast And Brunch. Breakfast Recipes. Dessert Recipes. Breakfast Pastries. Breakfast Dishes. Breakfast Bars. Breakfast Items. Dessert Bread. Brunch Recipes. …
From pinterest.com


DANISH KRINGLE RECIPE BY CANADIAN.RECIPES | IFOOD.TV
Fluffy English Scones with Quick Strawberry Jam. By: Fifteen.Spatulas Cream Scones Recipe
From ifood.tv


DANISH FOOD: 15 TRADITIONAL DISHES YOU MUST TRY • …
Danish food is known for meats, rye bread, and fruit-and-cream desserts. If you have ancestors from Denmark, you may be able to gain a bit of insight into their lives through the foods they ate. Better yet, visit Denmark to experience the food and the culture for yourself. If you have family recipes passed down from your Danish ancestors, record the recipes on …
From familysearch.org


DANISH KRINGLE RECIPE - PLATTER TALK
In a small bowl, stir the powdered sugar, vanilla, sea salt and 3 to 4 tablespoons of water or milk. Use an off-set spatula or rubber one and evenly spread the icing over the tops of the pastry and allow it to completely dry. For the salted caramel glaze: In heavy small saucepan melt butter over medium-low heat.
From plattertalk.com


ALMOND DANISH KRINGLE RECIPES ALL YOU NEED IS FOOD
O & H Danish Kringles, Set of Two, Pecan and Raspberry Kringle. Gourmet Danish Kringle Holiday Food Gift. A favorite for Thanksgiving, Christmas, Easter and more! 4 Pound (Pack of 1) 4.7 out of 5 stars. 240. From amazon.com. See details. OH DANISH BAKERY KRINGLE RECIPES. 2017-11-15 · Kringle Recipes O&H Danish Bakery of Racine Wisconsin. 6 hours …
From stevehacks.com


CHOOSE YOUR OWN KRINGLE - 2 PACK BY O&H DANISH BAKERY - THE …
O&H Danish Bakery ships its Choose Your Own Kringle - 2 Pack nationwide on Goldbelly®. Order from 850+ top restaurants, food shops & chefs in 50 states — only on Goldbelly. Guaranteed to arrive fresh. Shop now.
From goldbelly.com


DANISH KRINGLE NUTRITION FACTS - EAT THIS MUCH
Danish Kringle Larsens Danish Bakery 1 slice 320.0 Calories 28 g 22 g 4 g 1 g 10.0 mg 7 g 35 mg 17 g 0 g Report a problem with this food Find on Amazon
From eatthismuch.com


100 DANISH KRINGLE IDEAS | DANISH KRINGLE, FOOD, YUMMY FOOD
Aug 6, 2021 - Explore Queen Neph's board "Danish kringle" on Pinterest. See more ideas about danish kringle, food, yummy food.
From pinterest.ca


KRINGLE RECIPE | HOW TO MAKE DANISH KRINGLE AT HOME, …
Kringle came to the United States in the late 1800s with Danish immigrant bakers who settled in Racine, Wisconsin. Today, Racine remains the capital for superior Danish kringle in the U.S., with a number of beloved family-owned kringle shops (like O&H Bakery) that have been in business for generations. Step-by-Step Kringle Recipe
From tasteofhome.com


8 TRADITIONAL DANISH DISHES THAT YOU SHOULDN'T MISS - VISITDENMARK
The Danish open faced sandwiches, smørrebrød, are perhaps the most famous of the Danish food classics. Smørrebrød is simply a slice of rye bread with various combinations of toppings such as pickled herring, roast beef, and eggs topped with mayo and shrimps. These heaped rye bread treats date back to the 19th century, but the handy lunch item has had a face lift in …
From visitdenmark.com


12 DANISH KRINGLE IDEAS | DANISH KRINGLE, DANISH FOOD, FOOD
Dec 21, 2015 - Explore Annette Foreman's board "Danish kringle", followed by 159 people on Pinterest. See more ideas about danish kringle, danish food, food.
From pinterest.ca


KRINGLE - WIKIPEDIA
Kringle (/ ˈ k r ɪ ŋ ɡ əl /, listen (help · info)) is a Northern European pastry, a variety of pretzel.Pretzels were introduced by Roman Catholic monks in the 13th century in Denmark, and from there they spread throughout Scandinavia and evolved into several kinds of sweet, salty or filled pastries, all in the shape of kringle.. In Danish and Norwegian, the word is kringle, plural ...
From en.wikipedia.org


DANISH PASTRY - JUST LIKE GRANDMA MADE ONLY GLUTEN FREE! - GF AND ME
It’s also relatively easy to make – especially if you have a food processor. The dough rolls out and bakes up like a dream! My Bedstemor (Danish for Grandmother) called this “Fodselsdag Kringle” but I knew it as Danish Birthday Cake. But Bedstemor didn’t just keep this kringle for birthdays. She ALWAYS had one on hand and it was ALWAYS apple. With my …
From gfandme.com


DANISH KRINGLES RECIPE BY HOLIDAY.COOK | IFOOD.TV
Danish Breakfast - Rundstykker - Round Buns, Rye Bread And Danish. By: GetCurried Easy Cheese Danishes
From ifood.tv


26 DANISH KRINGLE IDEAS | KRINGLE, DANISH KRINGLE, DANISH FOOD
Jun 27, 2018 - Explore Michelle's board "danish kringle", followed by 103 people on Pinterest. See more ideas about kringle, danish kringle, danish food.
From pinterest.ca


DANISH KRINGLE PECAN RECIPES ALL YOU NEED IS FOOD
PECAN KRINGLE RECIPE - FOOD.COM. A lovely danish usually made for special occasions since it does take a lot of time to make (chilling). This recipe comes from "Cooks Country" magazine. Total Time 24 hours 50 minutes. Prep Time 24 hours . Cook Time 50 minutes. Yield 2 danish rings, 16 serving(s) Number Of Ingredients 16. Ingredients; 3/4 cup light brown sugar, …
From stevehacks.com


DANISH KRINGLE RECIPE BY ADMIN | IFOOD.TV
How To Make Pop Tarts / Easy Homemade Recipe
From ifood.tv


EASTER KRINGLE + PETIT FOURS BY O&H DANISH BAKERY - GOLDBELLY
Founded by Danish immigrant Christian Olesen in 1949, O&H Danish Bakery in Racine, Wisconsin, continues the Olesen family tradition of baking excellence with the fourth generation of children and bakers now baking varieties of delicious Dutch kringle, a buttery, flaky oval-shaped fruit or nut-filled pastry that was honored as Wisconsin’s official state pastry in 2013. O&H …
From goldbelly.com


LOW-FODMAP ALMOND DANISH KRINGLE RECIPE; GLUTEN-FREE - RACHEL …
Here is a delicious recipe for low-FODMAP Almond Danish Kringle. A Kringle has a pastry that is light and flaky, but is easier to prepare than a croissant (also very similar to a ‘bear claw’ pastry). I used low-FODMAP almond cream for the filling and covered it with sweet low-FODMAP almond glaze. Perfect for a winter evening, holiday morning, or as a dessert for your …
From rachelpaulsfood.com


DANISH KRINGLE RECIPE, WHATS COOKING AMERICA
Serve Kringles warm or at room temperature. To re-warm, preheat oven to 300 degrees F. Slide a whole, uncut Kringle onto a baking sheet lined with aluminum foil. Cover loosely with a large piece of aluminum foil and heat for 12 to 15 minutes. Remove from oven and remove aluminum foil before slicing.
From whatscookingamerica.net


DANISH CHRISTMAS KRINGLE WITH VARIATIONS ON FILLINGS (NUT, …
Danish Christmas Kringle with Variations on Fillings (Nut, Cranberry, Apricot-Apple) olga: Time. Yield. 1 recipes. Ingredients. Ingredients. Dough. 2 pkg. (5-1/2) active dry yeast: 1/2 cup : warm water (105 to 115°F) 1/4 cup : undiluted evaporated milk, at room temperature: 1 tsp. freshly ground cardamom (optional) 1/4 cup : sugar: 3 : lg. egg yolks: 1 cup : whipping cream …
From foodgeeks.com


DANISH KRINGLE | RECIPE | RECIPES, FOOD, KRINGLE RECIPE
Nov 29, 2016 - This beautiful pastry looks like a complicated braid, but is simply created by crisscrossing strips of dough. This pastry is filled with brown sugar and walnuts, and finished with a powdered sugar glaze.
From pinterest.ca


WHAT IS A KRINGLE AND HOW DO YOU MAKE ONE? - ALLRECIPES
The kringle's roots (and the roots of most Danish pastries, really) can be traced back to a Scandanavian bakers' strike. When the bakers of Denmark went on strike in the mid-1800s, the Austrians who were tapped to fill the gap in the workforce brought with them the technique of layering yeast dough with shortening .
From allrecipes.com


DANISH KRINGLE RECIPE BY WORLD.FOOD | IFOOD.TV
Betty's Asparagus with Peanutty Hollandaise Sauce. By: Bettyskitchen Yogurt Cheese
From ifood.tv


DANISH KRINGLE BAKED IN TUCSON, ARIZONA - HONEST COOKING
4777 E. Sunrise Dr Ste 113. Tucson, AZ 85718. 520.579.1959 www.Monasdanishbakery.com. Raspberry Kringle-Photo courtesy of Mona’s Danish Bakery. MLiss A Hinshaw. M’Liss is a freelance travel writer with a niche for food which together makes the world her place to explore fabulous sites and tasty foods.
From honestcooking.com


DANISH KRINGLE - MY FOOD AND FAMILY
Danish Kringle. Danish Kringle . 1 Review(s) 1 Hr(s) 45 Min(s) What You Need. Select All. 1 serving. Original recipe yields 1 serving. 1/2 cup (1 stick) butter . 1 cup flour. 3 Tbsp cold water. 1 cup boiling water. 1/2 cup flour. 1 cup flour. 3 eggs. 1 1/2 tsp vanilla. 1 1/2 tsp almond extract (or 3 tsp. vanilla) 1/2 stick butter. 1/2 block cream cheese. 1 tsp vanilla. Powdered sugar. Almonds ...
From myfoodandfamily.com


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