Kringle Recipe

Kringle is what some of us in the States might call a coffee cake. It’s a thick, knot-shaped pastry made from a (slightly) laminated dough and filled with…well, just about whatever you like (see “Fillings” under the Pastry Components menu), though I should say that raisin or almond cream filling is traditional. The formula goes something like this. It makes enough for two kringles.

1 lb. (3 cups) all-purpose flour
2 1/4 teaspoons instant yeast
3 tablespoons sugar
1 teaspoon salt
1 egg, room temperature
8 ounces (1 cup) milk, room temperature
6 ounces (1 1/2 sticks) cold butter
a few tablespoons all-purpose flour
egg wash
streusel and/or nuts for topping

First make the dough. Sift the flour into the bowl of a stand mixer fitted with the paddle. Add the yeast, sugar and salt and stir the dry ingredients on low. Meanwhile in a separate bowl beat the egg, then add the milk. Stir until all the ingredients are moistened and a dough starts to form. Switch to the dough hook and knead on medium 3-5 minutes until a smooth dough forms. Meanwhile make the butter block.

Place the butter on top of a double layer of plastic wrap, sprinkle the flour on top, cover with another double layer of plastic, and pound it with a rolling pin to soften it and incorporate the flour. Shape the butter into a rough square about 5″ x 5″.

When the dough is ready, remove it from the mixer and place it on a lightly floured surface. Roll/pat it into a rough square about the size of the butter block. Place the butter in the center of the dough square at a 45-degree angle. Grab the corners of the dough square and stretch them around to the center to enclose the butter. Pinch the dough closed then pound the dough/butter envelope with a rolling pin to flatten it and distribute the butter.

Roll the envelope out to about 10″ x 20″. Fold one of the long sides in toward the center, then fold the other side over the top to complete a “letter” turn. Rest the dough in the fridge for about 15 minutes, then do another letter turn. Rest the dough again for about 15 minutes.

Roll the dough out into a longer rectangle about 12″ x 24″. With a pizza cutter cut the dough in half length-wise. Fold up one piece of dough and put it in the refrigerator. Spread the filling of your choice down the edge of the other. Paint egg wash down the opposite edge. Roll the dough up into a tube. With the seam-side down, flatten the tube with a rolling pin. It should be about 30 inches long. Lay the kringle on a sheet pan curling it in whatever directions you like to get it to fit (kringle is like strudel in that regard). Paint it with egg wash. Repeat with the other piece if you wish (or freeze it for later use).

Preheat your oven to 375 degrees Fahrenheit. After half an hour (by which time the oven should be hot and the kringle risen), paint on more egg wash and sprinkle on some streusel. Bake the kringle for 20-25 minutes until golden.

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25 Responses to Kringle Recipe

  1. Ben Mathews says:

    Sounds fantastic. All the coffee cake’s I’ve ever had were a coarse cake with nuts and streusel.

  2. Ted says:

    Yea! I’m really Looking forward to this.

    (And if you’re taking requests, could you please take a run at povitica. The rolling out and rolling up bit defeats me. Thank you.)

  3. Linda says:

    All that pounding sounds like a good way to get rid of some tension. Is there a reason for the pounding to get the flour into the butter or could you do that with a pastry cutter or food processor and pat it into a block after the flour was worked in?

    • joepastry says:

      Oh is it ever. But I prefer this method over the puree method since it’s easier to judge the right consistency. Creaming first, then spreading, then re-refrigerating seems like a lot of steps and time to me…when just a little violent clubbing will do.

      - Jim

  4. Paul Johnston says:

    This definitely needs pictures; detailed ones lol

  5. Brian Shaw says:

    I can’t seem to visualize that. Could you please send me one of the Kringles so I can see what it looks like?

  6. Mary says:

    Yay! Thanks for this!

  7. Need to try it when I get home from holidays!

  8. Antuanete says:

    So THAT is the kringle! I had no idea what this name means, but it turns out that it is known in Latvia by very similar sounding name; this pastry has been adapted here from Germans, I believe. Traditional shape for our kringles is this one http://www.laci.lv/files/6912/7926/8217/Klingeris_Lacu_Gredzens.jpg Sometimes it is baked in different shapes, for example, this birthday kringle http://www.travelnews.lv/gallery/2824/mid_42772.jpg We make it both sweet and savory (with vegetable, cheese and bacon filling), though housewives rarely do it themselves, as it requires some skill and experience (and big oven!). I will definitely try your recipe!

  9. Melody says:

    Why do you add the flour to the butter?

  10. Kathy says:

    This sounds delicious. I am wanting to make a frangipane filling for it. I find my self wondering which of your pastry cream recipes would be best suited in the fraginpane for the kringle. Any thoughts?

    • joepastry says:

      I think I’m going to go with the Lenotre version, since the body isn’t as important. It’s delicious!

      - Joe

  11. Elizabeth says:

    Can I use normal active dry yeast if that is all I have on hand, or does it have to be instant?

  12. Aaron says:

    I attempted making this today, and I found that you really don’t want to put too much filling into the kringle. If you make the raisin filling, don’t try to use it all. It’ll ooze out and you’ll get frustrated. That said, the dough came out perfectly and the filling is delicious! Just be careful when you put it together.

    • joepastry says:

      Ah yes, good point, Aaron. The raisin filling is enough for two kringles. Should have mentioned that.

      - Joe

  13. Annette S. says:

    Thank you so much for your fantastic instructions!! I made the Kringle last night and forgot to proof my yeast first. Decided to keep the dough and see how it worked out. It was a little heavy but I kind of expected that. I made another batch and proofed the yeast first, what a difference!!!

    Here is a picture of the first batch.

    https://www.facebook.com/photo.php?fbid=10153891876275717&set=pcb.10153891878760717&type=1&theater

    Thanks again for this recipe, reminds me of home :-)

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