Danish Kringle

Ingredients

• ¼ cup whole milk
• 2 teaspoon instant yeast
• 2 tablespoon granulated sugar
• 2 cup all-purpose flour
• ½ teaspoon fine sea salt
• 1 whole large egg
• ¾ cup unsalted butter, cold
• 4 tablespoon unsalted butter, softened
• ½ cup almond paste
• 3 tablespoon granulated sugar
• 1 whole large egg
• ½ teaspoon almond extract
• ½ cup sliced almonds
• 1 whole large egg
• 1 tablespoon water
• 1 cup powdered sugar
• 2 tablespoon unsalted butter, softened
• 2 tablespoon whole milk
• ½ teaspoon vanilla extract

Instructions

1. 1

   Pour 0.25 cup whole milk into a small saucepan and warm it over low heat until it reaches 110°F on an instant-read thermometer — it should feel warm but not hot to the inside of your wrist. Remove from heat and stir in 2 teaspoons instant yeast and 2 tablespoons granulated sugar. Let this sit for 2 minutes until it looks foamy on top.

2. 2

   In a large mixing bowl, whisk together 2 cups all-purpose flour and 0.5 teaspoon fine sea salt. Make a well in the center and pour in the yeast mixture along with 1 large egg. Using a wooden spoon, stir until a shaggy dough forms, then switch to your hands and knead briefly until the dough comes together — it will look quite sticky, and that's correct.

3. 3

   Cut 0.75 cup cold unsalted butter into small cubes and scatter them over the surface of the dough. Do NOT knead them in yet. Cover the bowl with plastic wrap and refrigerate for 30 minutes — this cold rest makes the dough easier to work with.

4. 4

   Remove the dough from the refrigerator. Using your hands, gently press and fold the cold butter into the dough until it's partially incorporated but still streaky — you want visible butter pieces visible throughout. This creates the lamination that gives Kringle its flaky layers. Cover and refrigerate for another 30 minutes.

5. 5

   In a medium bowl, use an electric mixer or wooden spoon to beat together 4 tablespoons softened unsalted butter and 0.5 cup almond paste until smooth and combined — if using almond paste from a can, it may be stiff, so this takes 1-2 minutes of mixing. Add 3 tablespoons granulated sugar and beat until light and fluffy, about 1 minute.

6. 6

   Crack 1 large egg into a small bowl and beat it lightly with a fork. Add the beaten egg to the almond mixture along with 0.5 teaspoon almond extract, and beat until fully combined. The filling should look pale, creamy, and spreadable. Set aside.

7. 7

   Remove the dough from the refrigerator and place it on a lightly floured work surface. Using a rolling pin, gently roll it into a rectangle roughly 12 inches long by 6 inches wide — the dough will be delicate and may crack at the edges, and that's fine. If it resists rolling, let it rest for 5 minutes and try again.

8. 8

   Spread the almond filling down the center of the dough in a strip about 2 inches wide, leaving 1 inch of space at the top and bottom. Using a bench scraper or knife, make diagonal cuts from the long edges toward the center at 1-inch intervals, stopping about 0.5 inch from the filling. You should have a fringe of strips on both sides.

9. 9

   Starting at one end, fold the strips alternately over the filling from left and right, creating a braided or twisted appearance. Gently shape the pastry into an oval ring by connecting the two ends and pinching them together, then place it on a parchment-lined baking sheet.

10. 10

    Cover the Kringle loosely with plastic wrap and let it rise at room temperature for 45 minutes — it should puff slightly and feel light when you gently press it. Meanwhile, preheat your oven to 375°F.

11. 11

    In a small bowl, whisk together 1 large egg and 1 tablespoon water to make an egg wash. Brush the egg wash all over the risen Kringle, then sprinkle 0.5 cup sliced almonds evenly over the top, pressing them gently so they adhere.

12. 12

    Bake on the center oven rack for 25-30 minutes, until the pastry is deep golden brown and a toothpick inserted into the dough (not the filling) comes out clean. The Kringle should smell rich and nutty. Remove from the oven and let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely — about 1 hour.

13. 13

    While the Kringle cools, make the icing. In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons softened unsalted butter, 2 tablespoons whole milk, and 0.5 teaspoon vanilla extract until smooth and spreadable. If it's too thick, add a few more drops of milk; if too thin, add a bit more powdered sugar.

14. 14

    Once the Kringle is completely cool, drizzle or spread the icing over the top in a decorative pattern. Let the icing set for 15 minutes before serving. Slice into 8 equal pieces and serve at room temperature or slightly warmed.

Tools you’ll need

• small saucepan
• instant-read thermometer
• large mixing bowl
• whisk
• wooden spoon
• plastic wrap
• rolling pin
• work surface
• bench scraper
• parchment paper
• baking sheet
• small bowl
• electric mixer (optional)
• fork
• oven
• toothpick
• wire rack

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