A Danish Kringle

A Danish Kringle Recipe

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Kathy D


This Danish recipe comes from the international section of my Three Rivers cookbook. I hope you enjoy this treat! Note:timing does not include the rising of the dough.


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30 Min
20 Min



  • 4 Tbsp
    unsalted butter
  • 1/3 c
  • 1 1/2 oz
  • 1/4 c
    almonds, chopped
  • DOUGH:

  • 1/2 c
    milk (whole or 2%)
  • 1 large
  • 3/4
    of a 2 oz. yeast cake
  • 1/2 Tbsp
  • 1 dash(es)
  • 2 c
    flour, scant
  • 13 1/2 Tbsp
    unsalted butter

  • 1 large
    egg, beaten, brushed on sliced almonds
  • ·
    sliced almonds
  • ·
    coarse sugar

How to Make A Danish Kringle


  1. Filling:
    Combine all of the filling ingredients in a bowl
  2. Dough:
    Mix up the milk, egg, crumbled yeast, sugar, and salt in a large bowl. Mix in 1 cup of the flour until there are no lumps. Work in another 1/2 cup of the flour, mixing until there are no lumps again. Place another 1/2 cup of flour on a table and run some flour over a rolling pin (do not use any more flour after this point). Turn the dough onto the table and sprinkle with some of this remaining flour on the table. Slice up some of the butter and put on top of the dough. Fold the dough over the butter then roll it in with the rolling pin. Add more butter and continue in the same way. Keep folding and rolling the butter in a little at a time until the butter is all in. Roll the dough until it is elastic in size and about the shape/size of the cookie sheet.
  3. Spread the filling all over the dough. Fold the dough over and pinch the ends.
  4. Preheat the oven to 325 degrees F.
    Put the filled and folded dough onto a greased cookie sheet. Let it rise until it is double in bulk. Brush with beaten egg and sprinkle on the sliced almonds and sugar, to taste.
  5. Bake 15-20 minutes or until lightly browned and cooked through. Enjoy!

Printable Recipe Card

About A Danish Kringle

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: Scandinavian

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