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Delicious Danish Kringle: 8 Steps to Blissful Baking

Danish Kringle
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This classic Danish Kringle recipe features a flaky, buttery pastry filled with sweet marzipan almond paste, finished with a delicate vanilla-almond glaze and topped with sliced almonds.

Ingredients

Scale
  • 2 cups bread flour
  • 3 tablespoons granulated sugar
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cut into ½ inch cubes
  • ⅓ cup whole milk
  • 1 large egg
  • 2 cups marzipan
  • 1 egg white
  • 2 teaspoons water
  • 2 cups powdered sugar
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ¼ cup sliced almonds

Instructions

  1. In a medium bowl, whisk together bread flour, granulated sugar, active dry yeast, and salt. Add the mixture along with cold cubed butter to a food processor fitted with the blade attachment.
  2. Pulse the food processor until the butter is evenly distributed and partially broken down, with some small chunks still visible to create flakiness in the dough.
  3. In a large bowl, whisk together whole milk and the large egg. Add the flour and butter mixture to the liquids and mix thoroughly using a wooden spoon, spatula, or your hands until a rough dough forms.
  4. Knead the dough gently into a long rectangle, then cut it in half lengthwise. Place both pieces on a parchment-lined baking sheet, cover, and refrigerate for at least 1 hour to chill and firm up.
  5. On a lightly floured surface, roll each chilled dough piece into a long rectangle about 6 by 24 inches.
  6. Divide marzipan in half. Roll each half into a length matching the dough and flatten slightly to fit inside the dough rectangles.
  7. Lay the marzipan on each dough rectangle. Fold one side of the dough over the filling, then fold the other side over that. Use a little water to seal the seams, then flip the Kringle over with the seam on the bottom.
  8. Form each dough length into an oval by joining the ends together, sealing with a bit of water. The ovals should measure approximately 12 by 9 inches.
  9. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  10. Whisk egg white and water, then brush the tops of the shaped Kringles with the egg wash for a golden finish.
  11. Bake each Kringle individually for 20-25 minutes until golden brown. Keep remaining dough chilled while baking one at a time.
  12. While Kringles cool to room temperature, whisk together powdered sugar, water, vanilla extract, and almond extract until smooth.
  13. Drizzle the glaze generously over each cooled Kringle, then sprinkle with sliced almonds for a crunchy, nutty topping. Serve and enjoy!

Notes

  • Perfect for brunch or special occasions
  • Store leftovers in an airtight container

Nutrition

Find it online: https://keepityummy.com/danish-kringle/

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