Kringle Weinerbrod

Give this Dane some butter, some Cardamom, a little almond paste and some flour and LOOK OUT!!!

Just kidding, but honestly, I can do so much with all those ingredients, including the following.

I’ve wanted to make a proper Kringle for a long time, and finally had the excuse to make it this past weekend.

Not that I needed an excuse, just a reason, and from now on I won’t need a reason, just a hint from someone who  might want a Kringle in their life, and I’m good to go.

I used the recipe that O & H Bakeries out of Racine, WI had on Food Network, and it worked out quite well.

I did do a twist or two to it as well.

I am the baker here, and if I can’t have fun in the kitchen, I don’t want to play anymore.

So there!

Luckily for me I also talked to my brother who makes an incredible Kringle, and he gave me a couple of tips which I used.

I’ve made my version of Kringle, which is more properly called Stænger met Fyld for years now.  But collectively aka as Kringle as well.   And it’s always been well received (eaten with relish) when I’ve brought it to gatherings.   

But I wanted more, and I got it with this recipe.   

First the recipe, and be warned that this does take a little planning to make properly.   As in, start this 2 or 3 days before you’re going to bake it. 


3/4 Cup Butter
1 package dry yeast
1/4 cup lukewarm water
1/4 cup lukewarm milk
1/4 cup sugar
1/2 tsp salt.  (I omit the salt if I’m using salted butter)
1/2 tsp. lemon extract (I used my homemade vanilla extract, my homemade lemon extract wasn’t ready yet).
1 egg 
2 cups sifted flour

Butterscotch filling for two kringles 
1 cup brown sugar
1/3 cup butter
pinch salt (omit if using salted butter)
pinch cinnamon
1-2 egg whites
Fruit, nuts, raisin or jam of choice

use my filling recipe, which is what I used in the Kringles.
Frangipane Filling
1 pkg. Odense Almond Paste (5 oz.) diced
1/2 cup butter
1/2 cup brown sugar

1 cup cream
2 tbsp. Birds Custard Powder (or just plain cornstarch)
2 teaspoons sugar
1 egg yolk

Mix and cook until thickened,  place plastic wrap over it and let cool.  I make this while the kringle dough is chilling.

Cream butter and sugar together until light, then add the Almond Paste a little at a time.  Mix well. 

Soften butter with a potato masher or something similar. Spread the butter on waxed paper to an 8×16 rectangle.  Or just do what I did.   My brother told me to just use my cheese slicer and slice the butter when it came time to roll out the dough.  Saves you a lot of mess, time and fridge space. 

Dissolve the yeast in the warm water.  Add the milk, sugar, salt (if using), lemon or vanilla extract and egg.  Mix well.  Add the flour and mix smooth by hand. 

I just use my stand mixer, cause gee, why not?   I also played with my Danish Dough Whisk to see how that would work, and I think I’ll just use my stand mixer from now on. 
Take the dough out of the bowl and wrap in plastic wrap and then chill.  Overnight is best, really. 

Roll the dough on a well-floured board to an 8×12 rectangle.  Divide the butter into two equal parts.  Place one part of the butter on 2/3 of the dough, fold the uncovered piece of dough over the middle third (on top of half the butter layer), then fold the remaining third over the top.  Chill for at least 2 hours, or throw into the freezer for about 20 minutes, if you’re in a hurry.

Roll dough again to an 8×12 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.

And here is where I used my brother’s hint.   I took my cheese slicer out and then used it to slice the butter up, and layered that into the dough.  Much easier then make a butter layer and chilling it, and …

Gently roll dough to an 8×16 inch rectangle being careful not to break the layering of the butter.  Fold into thirds again.  This will make 24 layers of butter.   Cover and place into the fridge to chill and rest.  (I used one of my large cutting sheets for this as it made it a lot easier to handle)

Cut the dough into two equal pieces.  Lightly, very lightly roll one piece out at a time, until it’s about 6×20 inches.  

After folding and before rolling out.

 Not that you can see it clearly here, but there are layers and layers of butter and dough here. 

Mix the filling ingredients until smooth.  Spread center third of dough with filling (whichever one you like), then add the fruit or nuts or in my case, the custard. 

 Frangipane Filling

 Custard, which I got way too firm/stiff, but next time…


 Custard on top of Frangipane filling

Fold one of the long edges to the middle, moisten other edge and fold over to cover filling.  Seal well.  And I do mean well, cause, umm the filling leaked out of one of mine.

Put Kringle on lightly greased baking sheet and form into oval shape, pressing ends of kringle together to form a continuous oval.  (And next time I do this, I’ll be forming this on parchment paper or my Silpat as I think it would be a lot easier to transfer it to a baking pan that way, this sucker is hard to manage otherwise).  Flatten entire oval with hands.  Cover kringle and let set at room temperature for one hour.

Preheat oven to 350 deg. F

Bake for about 20-25 minutes, until golden brown in color. 

Cool, then frost with a mixture of confectioners sugar and water.    
1 cup confectioners sugar
1/2 tsp. vanilla extract
2 tbsp. + more water, enough to make a fluid frosting, that isn’t runny, but not too thick to drizzle on top of Kringle.  I got smart this time and put some in a frosting bag, snipped off the end, and used that to ‘pynt’ the top.  


Sprinkle some sliced almonds on top after the icing is done if desired.  I did desire, so I sprinkled some sliced almonds gaily on top. 

Personally, I don’t think I did too badly for my first try but I think I will need lots and lots of practice making these.     

Anyone have a birthday coming up?  
Or a celebration or ….

I’m open to suggestions.


2 responses to “Kringle Weinerbrod

  1. This looks fantastic. You are a dough master!

  2. Thank you. I’m still playing around, I don’t think I ever grew out of the ‘mud pie’ stage of development, but now I play with real food.

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