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Danish Kringle Recipe with Jam and Almond Paste
Discover the art of Danish Kringle with our recipe, perfecting flaky layers, , harmonizing jam, and embracing luscious almond paste.
👥 8 Servings⏱️ Prep & Cook: 8h 5m⏳ Prep: 45 min🔥 Cook: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- blender
- baking sheet
- oven
- whisk
📝 Preparation Steps
1
To Make the Dough
2
In a medium bowl, combine the all-purpose flour, bread flour, sugar, yeast and salt, then cut in the butter with a pastry blender (or your fingers) until the mixture resembles coarse crumbs.
3
In a small bowl, beat the egg and milk together, then stir into the flour. Knead just until a dough forms, then pat into a square, wrap with cling wrap and refrigerate for at least ⏱️ 6 hours and up to overnight.
large egg, cold1Egg wash(4 oz/115 g) almond flour1 cup(4 oz/115 g) powdered sugar1 cuplarge egg, (at room temperature)1milk, cold2 tablespoons-2 tablespoons milk1
4
On a lightly floured work surface, roll the dough into a 5x10 inch (12½ x 25½ cm) rectangle. Fold the dough in thirds like a letter.
5
Turn the dough 90° and repeat the rolling and folding process one more time. Rewrap and chill the dough for ⏱️ 30 minutes.
6
Repeat steps 3 and 4 one more time.
7
To Make the Filling
8
In a small bowl, mix together the cherry jam and lemon juice. Set aside.
9
In a medium bowl, mix together the almond flour, powdered sugar, butter, egg, almond extract and salt. Set aside.
large egg, cold1Egg wash(4 oz/115 g) almond flour1 cup(4 oz/115 g) powdered sugar1 cuplarge egg, (at room temperature)1almond extract1 teaspoon
10
To Shape the Kringle
11
Line a baking sheet with parchment paper and set aside.
12
On a lightly floured work surface, roll the dough into a rectangle 5x20 inches (12½ x 51 cm).
13
Spread the cherry jam down the center, leaving a 2-inch border on each of the long ends and one of the short ends, then spread the almond filling on top of the cherry jam.
14
Brush the long ends and the unfilled short end with a bit of egg wash (reserving the rest), then fold one long end over the filling, pressing a bit into the dough to seal.
large egg, cold1Egg wash(4 oz/115 g) almond flour1 cup(4 oz/115 g) powdered sugar1 cuplarge egg, (at room temperature)1
15
Fold the other long end of dough up over the log and press gently to seal.
16
Transfer to the prepared baking sheet and form the log into a ring, tucking the filled end of the log into the unfilled end and pressing gently to seal.
17
Shape the dough into a ring, making sure that the seams are underneath, then cover with a clean tea towel and let rise in a warm place for about ⏱️ 45 minutes, until doubled.
18
Towards the end of the proofing time, preheat the oven to 375°F (190°C).
19
Brush the kringle with the remaining egg wash and bake for about ⏱️ 20 minutes, until golden brown. Allow to cool.
large egg, cold1Egg wash(4 oz/115 g) almond flour1 cup(4 oz/115 g) powdered sugar1 cuplarge egg, (at room temperature)1
20
To Make the Glaze
21
In a small bowl, whisk together the powdered sugar, corn syrup, vanilla extract and 1 tablespoon of the milk. The glaze should be thick but pourable. Adjust the consistency if need be with a few drops of milk or a pinch of powdered sugar until you get the desired consistency.
(4 oz/115 g) almond flour1 cup(4 oz/115 g) powdered sugar1 cupcorn syrup2 teaspoonsmilk, cold2 tablespoons-2 tablespoons milk1
22
Drizzle the glaze on top of the kringle and serve once set. Store in an airtight container at room temperature for up to 2 days.
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