Go Back
4.5 from 4 votes
A gorgeous Danish Kringle is golden brown on top gleaming with zig zags of creamy icing. A slice is served on a white dessert plate, showing the swirly and soft inside filled with sweet-tart jam. It's paired with coffee on the side.
Print Recipe
Danish Kringle Recipe with Jam and Almond Paste
Prep Time
45 mins
Cook Time
20 mins
Proofing Time
7 hrs
Total Time
8 hrs 5 mins
 

Discover the art of Danish Kringle with our recipe, perfecting flaky layers, , harmonizing jam, and embracing luscious almond paste.

Servings: 8 servings
Author: Gemma Stafford
Ingredients
For the Danish Kringle Dough
  • ½ cup (2 ½ oz/71 g) all-purpose flour
  • ½ cup (2 ½ oz/71 g) bread flour
  • 1 ½ tablespoons granulated sugar
  • 1 teaspoon instant yeast
  • ½ teaspoon salt
  • ½ cup (4 oz/115 g) butter, cold and diced
  • 1 large egg, cold
  • 2 tablespoons milk, cold
  • Egg wash
For the Filling
  • ⅓ cup (4 oz/115 g) sour cherry jam
  • 1 teaspoon freshly squeezed lemon juice
  • 1 cup (4 oz/115 g) almond flour
  • 1 cup (4 oz/115 g) powdered sugar
  • ¼ cup (2 oz/57 g) butter, very soft
  • 1 large egg, at room temperature
  • 1 teaspoon almond extract
  • ⅛ teaspoon salt
For the Glaze
Instructions
To Make the Dough

  1. In a medium bowl, combine the all-purpose flour, bread flour, sugar, yeast and salt, then cut in the butter with a pastry blender (or your fingers) until the mixture resembles coarse crumbs.

  2. In a small bowl, beat the egg and milk together, then stir into the flour. Knead just until a dough forms, then pat into a square, wrap with cling wrap and refrigerate for at least 6 hours and up to overnight.

  3. On a lightly floured work surface, roll the dough into a 5x10 inch (12½ x 25½ cm) rectangle. Fold the dough in thirds like a letter.

  4. Turn the dough 90° and repeat the rolling and folding process one more time. Rewrap and chill the dough for 30 minutes.

  5. Repeat steps 3 and 4 one more time.
To Make the Filling

  1. In a small bowl, mix together the cherry jam and lemon juice. Set aside.

  2. In a medium bowl, mix together the almond flour, powdered sugar, butter, egg, almond extract and salt. Set aside.
To Shape the Kringle

  1. Line a baking sheet with parchment paper and set aside.

  2. On a lightly floured work surface, roll the dough into a rectangle 5x20 inches (12½ x 51 cm).

  3. Spread the cherry jam down the center, leaving a 2-inch border on each of the long ends and one of the short ends, then spread the almond filling on top of the cherry jam.
  4. Brush the long ends and the unfilled short end with a bit of egg wash (reserving the rest), then fold one long end over the filling, pressing a bit into the dough to seal.
  5. Fold the other long end of dough up over the log and press gently to seal.
  6. Transfer to the prepared baking sheet and form the log into a ring, tucking the filled end of the log into the unfilled end and pressing gently to seal.
  7. Shape the dough into a ring, making sure that the seams are underneath, then cover with a clean tea towel and let rise in a warm place for about 45 minutes, until doubled.

  8. Towards the end of the proofing time, preheat the oven to 375°F (190°C).

  9. Brush the kringle with the remaining egg wash and bake for about 20 minutes, until golden brown. Allow to cool.
To Make the Glaze

  1. In a small bowl, whisk together the powdered sugar, corn syrup, vanilla extract and 1 tablespoon of the milk. The glaze should be thick but pourable. Adjust the consistency if need be with a few drops of milk or a pinch of powdered sugar until you get the desired consistency.

  2. Drizzle the glaze on top of the kringle and serve once set. Store in an airtight container at room temperature for up to 2 days.