A big oval ring of flaky, buttery pastry wrapped around a pecan or almond filling, finished with a sweet glaze and sliced into pieces. This home version uses a quick laminated dough that rests overnight in the fridge, so baking day is just shaping, filling, and baking. Makes 1 large kringle, about 16 slices.
Ingredients:
Quick laminated dough:
- 2 1/4 teaspoons (1 packet) instant or active dry yeast
- 1/4 cup warm water (about 105°F)
- 1/3 cup cold whole milk
- 1 large egg, cold
- 2 tablespoons granulated sugar
- 2 1/4 cups all-purpose flour, plus more for rolling
- 3/4 teaspoon kosher salt
- 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch slices
Pecan filling:
- 1 1/4 cups pecans, toasted and finely chopped
- 1/2 cup packed brown sugar
- 4 tablespoons unsalted butter, softened
- 1 large egg white
- 1/2 teaspoon ground cinnamon
- Pinch of kosher salt
Almond filling (instead of pecan):
- 7 ounces almond paste, crumbled
- 1/4 cup granulated sugar
- 3 tablespoons unsalted butter, softened
- 1 large egg white
- 1/2 teaspoon almond extract
Fruit option:
- Half of the almond filling, plus 3/4 cup thick raspberry, cherry, or apricot jam or preserves
To finish:
- 1 large egg beaten with 1 tablespoon water, for egg wash
- 1 1/2 cups powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon light corn syrup (optional, for a shinier glaze)
- Chopped pecans or sliced almonds, for the top (optional)
Instructions:
- Day 1, make the dough: stir the yeast into the warm water and let it sit 5 minutes. Whisk in the cold milk, egg, and sugar.
- In a large bowl, whisk the flour and salt. Add the cold butter slices and toss to coat. Press each slice flat between your fingers into thin flakes, leaving them in large pieces.
- Pour in the yeast mixture and stir with a fork just until a shaggy dough forms. The butter should stay in visible pieces. Cover and refrigerate at least 8 hours or overnight.
- Day 2, laminate: turn the cold dough onto a floured counter and roll into a rectangle about 8 by 16 inches. Fold it in thirds like a letter. Turn it 90 degrees, roll out again, and fold in thirds again. Repeat once more for 3 folds total. If the butter softens or the dough fights back, chill it 20 minutes between folds. Wrap and chill 30 minutes.
- Make the filling: for pecan, mix the pecans, brown sugar, butter, egg white, cinnamon, and salt into a thick paste. For almond, beat the almond paste, sugar, butter, egg white, and extract until smooth. For fruit, use half the almond filling and the jam.
- Shape: roll the dough into a long strip about 6 inches wide and 30 inches long. Spread the filling down the center in a 2-inch-wide band, leaving the ends bare. For fruit, spread the almond filling first and spoon the jam on top.
- Brush one long edge with water. Fold the dry side over the filling, then the wet side over that, overlapping about 1 inch. Press to seal. Carefully move the log seam side down onto a parchment-lined baking sheet and bend it into an oval ring. Tuck one end into the other and pinch to seal.
- Cover loosely and let rise 45 minutes to 1 hour, until slightly puffy. Heat the oven to 375°F.
- Press the top gently to flatten the ring a little. Brush with egg wash. Bake 25 to 30 minutes, until deep golden brown. Cool on the sheet 20 minutes.
- Glaze: whisk the powdered sugar, milk, vanilla, and corn syrup until smooth and thick but pourable. Drizzle or spread over the warm kringle and sprinkle with nuts. Let the glaze set 15 minutes before slicing.
Cook's Notes:
- Making ahead: the dough keeps up to 2 days in the fridge before laminating. You can also fill and shape the kringle, cover it, and refrigerate it overnight; let it rise at room temperature about 1 hour before baking.
- Freezing: freeze the baked, unglazed kringle wrapped in plastic and foil for up to 2 months. Thaw at room temperature, warm at 325°F for 8 to 10 minutes, then glaze.
- Slicing: use a serrated knife and cut straight across the ring into about 16 pieces, about 1 1/2 inches wide. Cut once the glaze is set so it stays neat.
- Keep everything cold while laminating. Visible streaks of butter are what make the flaky layers.
- Storage: keep leftovers covered at room temperature for up to 2 days.