Kringle

Total Time:
73 hr 25 min
Prep:
1 hr
Inactive:
72 hr
Cook:
25 min

Yield:
2 kringles
Level:
Advanced

Ingredients
Directions

Soften butter with a potato masher or something similar. Spread the butter on waxed paper to an 8 by 16-inch rectangle. Chill.

Dissolve yeast in the warm water. Add milk, sugar, salt, lemon extract, and egg and mix well. Add flour and mix smooth by hand. A nice dough should be formed Wrap with plastic wrap and chill.

Roll the dough on well-floured board to an 8 by 12-inch rectangle. Divide the prepared butter layer into 2 equal parts. Place 1 piece of the butter on 2/3 of the dough. Fold the uncovered third of dough over the middle third (on top 1/2 of the butter layer), then fold the remaining third over the top. Chill.

Roll dough again to an 8 by 12-inch rectangle. Place the remaining piece of chilled butter on 2/3 of the dough. Fold in the same method as the first piece of butter.

Gently roll dough to an 8 by 16-inch rectangle being careful not to break the layering of butter. Fold like above in thirds. This make 24 layers of butter. Chill.

Cut the dough into 2 equal pieces. Lightly and patiently roll 1 piece at a time, until piece is about 6 by 20 inches.

To prepare filling mix ingredient until smooth. Spread center third of dough with butterscotch filling, then add fruit, nuts, raisins or jam. Fold 1 of the long edges to the middle, moisten other edge and fold over top to cover filling. Seal well.

Put kringle on lightly greased baking sheet and form into oval shape, pressing ends of kringle together to form a continuous oval. Flatten entire oval with hands. Cover kringle for 1 hour at room temperature.

Preheat the oven to 350 degrees F.

Bake for about 20 to 25 minutes, until golden brown color. Cool, then ice with mixture of powder sugar and water.

Please note that the best quality kringle require patience. This process is most successful when spread out over three days. Day 1, roll in first piece of butter. Day 2, roll in second piece of butter and additional fold. Day 3, create your kringle or other fine Danish pastries. A quality Danish pastry should be light, tender, flaky, and full of flavor. With patience and pride this recipe will yield just that.


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    Good recipe, and not as difficult as it might seem. However, my strong recommendation is to use pastry four rather than regular old AP white. My kringle turned out a little more cake-ish than I had anticipated, I was hoping for more of a croissant texture. Also, you may want to refrigerate the filling before using, it's quite runny and hard to contain while wrapping up the kringle. I filled mine with the butterscotch filling as written, plus thinly sliced Granny Smith apples. Very good!
    My father grew up in Racine on O and H Kringle, for years he would have Kringle shipped in for Christmas breakfast, last year he asked me to try to make one. Well I have a happy family and friends this recipe is over the top, not hard at all and tastes awesome, there are some many fillings that you can create.
    We buy an OH Bakery Kringle pretty much every time we are visiting WI. I just found my favorite last week while there, Pineapple Pecan!! It is the best!! I just hope now that I have the recipe mine will taste just as good. If not a 4 hr drive to Racine is not too terrible.
    I have not had the pleasure in indulging in the actual Kringle from O and H Bakery-but after trying this recipe I think I will order one! This came out so delicious you would not believe you made it in your own kitchen. Take the time to make it over the 3 days. It really is only a few minutes each day and you will be more than pleased with the results. I could see making this with all sorts of delicious fillings. This dough would also be fantastic formed into individual danishes, then you could make fillings to satisfy many different tastes (I would love fruit, but the kids not so much). Thank you for providing such an outstanding recipe!
    I made this a while back, but with a different filling. I didn't bother waiting 2-3 days to do this, and just ended up doing it over the course of 1 day, and it turned out pretty good if you're also impatient. I also just let the butter sit out for a while to soften, and then spread it on the dough when I needed to. Then just let the fridge harden it up. The only problem I had was getting it into an oval shape, it didn't seem like 1/2 of the dough would be able to form a whole oval, at least easily. I'm not sure what the yeast does either, it didn't really seem to rise at all.
    Like one of the other reviewers, I too came from Racine, WI and O&H was a staple of a pastry growing up. I still go back and visit every few years and after my last trip, where I hauled 6 kringles through the airport in travel boxes, I thought about checking on Food Network just to see if there was any chance of finding a recipe. I was so shocked to see a posting from O&H!!! I just tried it this last weekend and this kringle is excellent!! Don't let the 2-3 day prep time span scare you. It's a really easy recipe to follow and most of that 2-3 days is spent waiting. I found the dough very easy to work with and the end result came out as a beautiful pastry that I was really proud of. And.... it's DELICIOUS!
    We hail from Racine- my grandparents lived a block away from O&H Bakery, and they always had a kringle waiting on the counter when we came over, so I have consumed my fair share of this marvelous pastry! I have tried a few recipes over the years, but have become resigned to picking up and freezing a dozen when we visit. This recipe is the real deal! It is alot easier than it sounds- just time-consuming. I reccommend resting/chilling the dough at least 8 hours between additions, as this guarantees a tender pastry. Jams and marzipan are great fillings- and I top some flavors with ConAA sugar (coarse) instead of frosting. Check out the O&H website for flavor ideas! Make sure to double the recipe, because kringle makes a great gift! (It freezes beautifully, too!)
    Do you freeze it before baking or after baking?
    A little challenging at first, but I can see this becoming a comfortable and quick weekend construction with some practice. I doubled the recipe since I was going to the effort and it froze and thawed beautifully!
    It just doesn't get any better than this
    This was a bit time comsuming and I thought the way the butter was applied was a bit tedious. I just spread the butter on, refrigerated it, and then folded and rolled out.
     It also got messy, so make sure you seal the edges well before baking. Even though my presentation wasn't perfect, the pastry tasted so good!
     
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