Kringle
Try this Kringle recipe, or contribute your own.
Try this Kringle recipe, or contribute your own.
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 tablespoons granulated sugar
- 3 large egg yolks
- sliced almonds
- 3/4 cup heavy cream
- 1 teaspoon ground cardamom
- 3 tablespoons granulated sugar
- 1 large egg white
- 4 tablespoons unsalted butter melted
- 1 cup finely chopped pecans
- 1 cup light brown sugar packed
- 1 scant tablespoon or 1 (1/4-ounce) package active dry yea
- 1/4 cup warm water (about 110 degrees f)
- 3 1/2 cups unbleached all-purpose flour
- 1 cup (2 sticks) unsalted butter very cold
- apple pecan filling recipe follows
- i'm partial to granny smith apples because i like
- 2 cups finely chopped peeled and cored granny smith apples
- Carbohydrate 339.552900662093 g
- Cholesterol 15376.5837501321 mg
- Fat 510.717926074499 g
- Fiber 43.07021346702 g
- Protein 227.092489693151 g
- Saturated Fat 182.468650108647 g
- Serving Size 1 1 recipe (1926g)
- Sodium 883.422848476477 mg
- Sugar 296.482687195073 g
- Trans Fat 25.7226974920105 g
- Calories 6691 calories
Step-by-step
- 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.
- Apple Pecan Filling: In a medium bowl, stir the sugar, apples, pecans, butter, and cinnamon together until well mixed. Use to fill 2 loaves.
The Joy of Baking: A Kringle Story
The aroma of warm, buttery pastry, laced with the comforting spices of cinnamon and cardamom, filled my kitchen. It was a chilly autumn evening, the kind that makes you crave the coziness of home, a steaming mug, and, of course, something delicious to bake. Today, that something was a Kringle. I’ve always loved the challenge of making this beautiful, intricate pastry – the flaky layers, the rich filling, the satisfying process of shaping the dough. It’s more than just a recipe; it’s a journey.
My grandmother used to make Kringle every Christmas. The kitchen would transform into a whirlwind of flour, butter, and happy chaos. The air would hum with the quiet chatter of family and the rhythmic thump of the rolling pin. It was a magical time, filled with laughter and anticipation. The finished Kringle, its golden brown crust glistening under the Christmas lights, was the centerpiece of our festive table, a symbol of warmth and togetherness. Now, years later, I find myself recreating that magic, passing on the tradition to my own family, and discovering the therapeutic power of baking in the process. Each fold, each twist, each brush of egg wash is a meditative act, a connection to the past and a promise of future celebrations.
The process of making a Kringle isn’t just about following instructions; it’s about understanding the rhythm of the dough, feeling its elasticity, and knowing when it’s ready for the next step. It’s a conversation between you and the ingredients, a dance of flour and butter, sugar and spice. The patience required is a form of mindfulness, a chance to quiet the busy hum of daily life and simply focus on the task at hand. There’s a deep satisfaction in transforming simple ingredients into something so exquisite and rewarding.
The Kringle itself is a testament to the beauty of simplicity. The delicate layers of dough, crisp yet tender, create a delightful textural contrast to the moist and flavorful filling. The sweet, spiced apples and pecans complement each other perfectly, creating a harmonious symphony of flavors. It’s a dessert that is both elegant and comforting, a perfect ending to a long day, or a delightful start to a festive gathering. And, most importantly, each bite is a reminder of the love and care that went into its creation.
This recipe, passed down through generations, carries with it not just a method of baking, but a legacy of cherished moments. As I knead the dough, I'm reminded of the countless hours my grandmother spent in the kitchen, her hands stained with flour, her heart filled with love. Each Kringle I bake is a tribute to her, a continuation of a tradition that nourishes both body and soul. It's a reminder that the most precious gifts are often the simplest ones, the ones that connect us to our loved ones, our heritage, and our history.
More than just a baked good, the Kringle is a symbol of home, a symbol of family, and a symbol of the love poured into each and every step of its creation. The warm, inviting aroma, the delicate golden crust, the satisfying chew—these are the simple joys that make life worth living. And as I watch my family enjoy the fruits of my labor, I know that this tradition, this recipe, this Kringle, will continue to bring us together for many years to come.
