Cherry Kringle

Vickie Parks


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 votes

16 to 20 total (makes 2 Kringles, each 8 to 10 servings)
1 Hr 20 Min
25 Min


  • 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 large
    egg, beaten
  • 2 (12-oz) jar(s)
    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.

Printable Recipe Card

About Cherry Kringle

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

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