Danish Kringle

Danish Kringle

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Vicki Butts (lazyme)


Who doesn't love Danish pastries? They take a little time but are so worth it.


☆☆☆☆☆ 0 votes

2 coffee cakes
25 Min
25 Min


  • 1 c
    cold butter
  • 3 c
    all purpose flour (3 - 3 1/4)
  • 1 pkg
    active dry yeast
  • 1/4 c
    warm water
  • 1
  • 1/4 c
    sugar, plus 3 tablespoons sugar
  • 3/4 c
    cold milk, plus 1 tablespoon cold milk
  • 1 tsp
  • 1 c
    light raisins
  • 1 tsp
    ground cardamom
  • 1 1/2 c
    sifted confectioners sugar
  • 1/4 c
    finely chopped blanched almonds

How to Make Danish Kringle


  1. Preheat oven to 375F.

    Cut 3/4 cup butter into 1/4 cup flour. Chill while preparing dough.
  2. Soften yeast in warm water in mixing bowl.
  3. Beat egg and reserve 1 tablespoon for topping.
  4. Add egg, 3 tablespoons sugar, 3/4 cup cold milk and salt to yeast mixture.
  5. Blend in 2 3/4 to 3 cups flour to form a stiff dough. Roll out on well-floured surface to a 12-inch square.
  6. Roll out chilled butter-flour mixture between 2 sheets of waxed paper to a 10 x 4-inch rectangle. Remove top sheet of waxed paper; invert butter-flour mixture onto half of dough.
  7. Remove remaining sheet of waxed paper. Fold other half of dough over mixture and roll out to a 12-inch square. Repeat rolling and folding 3 times. Wrap in waxed paper. Chill 30 minutes.
  8. Cover raisins with boiling water. Let stand 5 minutes; drain well.
  9. Cream 1/4 -cup butter with cardamom and confectioners' sugar. Blend in 1 tablespoon milk until cardamom mixture is of spreading consistency.
  10. Roll out dough to a 24 x 12-inch rectangle. Cut lengthwise into two 24 x 6-inch strips. Spread each with cardamom mixture. Sprinkle with raisins. Roll up each strip, starting with 24-inch side. Moisten edges and seal well.
  11. Stretch each roll to 30 inches. Place on greased cookie sheets and form into pretzel shapes; seal any breaks. Flatten to 1/2-inch thickness. Brush with reserved egg.
  12. Combine 1/4 cup sugar and almonds; sprinkle over rolls. Cover; let stand at room temperature for 30 minutes.
  13. Bake at 375º for 25 to 30 minutes, until golden brown.
  14. Danish Pastry:
    Prepare dough as directed in recipe. Do not make filling. Cut the 24 x 12-inch rectangle into 4-inch squares. Place 1 teaspoon jam, almond paste or Sweetened applesauce in center of each. Fold opposite corners to center. Moisten edges; press to seal. Top with egg and sugar-almond mixture and let stand as directed for Kringle. Bake at 425º for 12 to 15 minutes.

Printable Recipe Card

About Danish Kringle

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

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