Kringle

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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.

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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.

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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!

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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.

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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!

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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!

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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!

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It just doesn't get any better than this

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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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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!