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cherry kringle

★★★★★ 2
a recipe by
Vickie Parks
Renton, WA

Kringles are a classic Scandinavian pastry. This recipe is for a basic Danish Kringle recipe that gets a sweet touch with the addition of a cherry filling. But if you don't care for cherries, you can adjust the filling and use any fruit jam (or pie filling) of your choice. Prep time includes 1 hour for dough to rise. During a baking strike in the 1800s, Austrian chefs introduced to the Danish the concept of using yeast in dough to create pastries. The Danish then used that concept to create a variety of different types of pastries which thereafter became known as a Danish or Kringle.

★★★★★ 2
serves 16 to 20 total (makes 2 Kringles, each 8 to 10 servings)
prep time 1 Hr 20 Min
cook time 25 Min
method Bake

Ingredients For cherry kringle

  • 1 (1/4-oz) pkg
    active dry yeast
  • 1/4 cup
    warm water
  • 2 cups
    all-purpose flour
  • 1
    tablespoon granulated sugar
  • 1/2 tsp
  • 1 cup
    butter, softened
  • 1/4 cup
    cold milk
  • 1 lg
    egg, beaten
  • 2 (12-oz) jar
    cherry jam (or cherry pie filling)
  • powdered sugar, to serve (optional)

How To Make cherry kringle

  • 1
    Add yeast to warm water and let stand 5 to 10 minutes.
  • 2
    Sift flour with salt and sugar. Add butter and beat about 2 minutes or until well blended. Beat in the yeast mixture.
  • 3
    In a small bowl, stir milk and beaten egg together. Add the milky egg mixture to flour mix, and stir with fork until a smooth dough forms. Cover and refrigerate 2 hours or overnight.
  • 4
    Divide dough into 2 portions. Keep one portion in fridge while preparing the other.
  • 5
    Roll dough to form a 14x10 rectangle. Using a sharp knife or kitchen shears, at 1 1/2 inch intervals, cut 3-inch long strips in the dough on both sides lengthwise, leaving a 3 inch wide uncut strip in the center of the dough (to hold the filling). Stir 1 jar of cherry jam (to soften it, so it spreads easier). Spread the jam in a layer over the center strip of the dough. Alternating (first one side and then the other side), fold one strip of dough over the filling, then fold a strip on other side over the filling slightly overlapping the first strip. Continue until all the strips have been folded over, to make a braided design to completely cover the filling. Pinch the dough at the ends to seal the filling inside. Repeat Step #5 with second portion of dough and second jar of jam.
  • 6
    Place braided Kringles on a lightly greased baking sheet. Cover and let rise 1 hour or until dough is no long chilled and indentation remains when touched.
  • 7
    Preheat oven to 325°F.
  • 8
    Place baking sheet in oven, and bake for 25 minutes or the top is lightly browned. Let cool completely, then cut each Kringle into 8 to 10 portions, and serve. Optional - if you wish, you can dust each serving with a light sprinkling of powdered sugar.

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