Danish Kringle with Almond Filling

Steps

1. 1

   Mix the dough

   • In a stand mixer fitted with the dough hook, combine 2½ cups (312 g) flour, 2¼ teaspoons (7 g) instant yeast, 3 tablespoons (38 g) sugar, and 1 teaspoon (5 g) salt.
   • Pour in ¾ cup (180 ml) lukewarm milk and mix on low speed for 1 minute until shaggy.
   • Add 3 tablespoons (43 g) cold butter cubes and mix on medium speed for 8–10 minutes until the dough is smooth and slightly tacky but not sticky.
   • Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 90 minutes until nearly doubled.

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   Ready when: Dough is smooth, tacky, and pillowy; when poked, it springs back slowly

   Tip: Lukewarm milk (110°F/43°C) activates yeast without killing it; too hot or cold will affect fermentation

2. 2

   Chill the dough

   • After the first rise, punch down the dough gently and shape it into a rough 6×8-inch (15×20 cm) rectangle on parchment paper.
   • Cover with plastic wrap and refrigerate for at least 30 minutes until well chilled and firm.

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   Ready when: Dough is cold and firm to the touch

   Tip: A cold dough is essential for lamination; warm dough will cause the butter to melt into it rather than create separate layers

3. 3

   Prepare lamination butter

   • Remove 1¼ pounds (568 g) butter from the refrigerator and let sit on the counter for 10 minutes.
   • It should be pliable—you should be able to bend it without it cracking, but it must still be very cold.
   • Shape the butter into a 6×8-inch (15×20 cm) rectangle between two sheets of parchment paper.
   • Refrigerate until the dough is chilled.

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   Ready when: Butter bends without cracking but is still very cold

   Tip: If the butter is too hard, it will crack and tear the dough; too soft, and it will blend in instead of creating layers

4. 4

   Perform the first fold

   • On a cool, lightly floured work surface, roll the chilled dough into a 9×12-inch (23×30 cm) rectangle.
   • Peel the top sheet of parchment from the lamination butter and carefully flip the butter block onto the center of the dough.
   • Peel away the second parchment sheet.
   • Fold all four sides of the dough over the butter envelope-style, pressing the edges firmly to seal.
   • Dust lightly with flour and roll the package into an 8×16-inch (20×40 cm) rectangle.
   • Fold in thirds (like a letter) and wrap in plastic wrap.
   • Refrigerate for 30 minutes.

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   Ready when: Dough is cold and firm; butter is no longer visible at the edges

   Tip: Work quickly and keep the work surface cool; if butter breaks through the dough, dust the tear with flour and smooth gently

5. 5

   Perform the second and third folds

   • Remove the dough from the refrigerator.
   • On a floured surface, roll it into an 8×16-inch (20×40 cm) rectangle again, keeping the ends and edges as even as possible.
   • Fold into thirds, wrap in plastic, and refrigerate for 30 minutes.
   • Repeat this process one more time: roll, fold into thirds, wrap, and refrigerate for 30 minutes.
   • After the third fold, you now have 27 thin layers of butter and dough.

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   Ready when: Dough is smooth, cold, and shows thin butter stripes when a corner is lifted

   Tip: Always roll from the same side to build consistent layers; if dough resists, let it rest 5 minutes under plastic wrap

6. 6

   Make the filling

   • While the dough rests after the third fold, beat 4 tablespoons (57 g) softened butter with ¼ cup (50 g) sugar in a small bowl until light and fluffy, about 2 minutes.
   • Add ¾ cup (200 g) room-temperature almond paste and beat until combined.
   • Stir in 1 egg yolk and ½ teaspoon (2 ml) almond extract until smooth.
   • Set aside.

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   Ready when: Filling is smooth, creamy, and pale

   Tip: Cold filling firms up the kringle; if your kitchen is warm, refrigerate the filling for 10 minutes before using

7. 7

   Shape the kringle

   • On a floured surface, roll the chilled laminated dough into a 12×16-inch (30×40 cm) rectangle about ¼ inch (6 mm) thick.
   • Spread the almond filling in a ½-inch-wide (1.25 cm) strip down the center of the rectangle, leaving 2 inches (5 cm) clear at the top and bottom.
   • Using a sharp knife or bench scraper, cut diagonal slits (1 inch / 2.5 cm apart) from the edge of the dough toward the filling on both long sides, stopping ½ inch (1.25 cm) from the center strip.
   • Fold these strips alternately over the filling in a braided pattern.
   • Transfer to parchment-lined 9×13-inch (23×33 cm) baking sheet and shape into a loose oval or wreath form.

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   Ready when: Dough is shaped with strips braided over the filling and edges sealed

   Tip: Keep the dough cold while cutting; work quickly to prevent butter from softening and compromising the layers

8. 8

   Proof the kringleOven 400°F / 205°C

   • Cover the shaped kringle loosely with plastic wrap and let rise at room temperature for 60–75 minutes until visibly puffy and soft to the touch.
   • The dough should increase in size but not double.
   • Toward the end of proofing, preheat the oven to 400°F (200°C).

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   Ready when: Dough is puffy, light, and springs back slowly when gently pressed

   Tip: Avoid proofing in a hot spot; room temperature is ideal. The dough should look soft but not collapsed or over-fermented

9. 9

   Apply egg wash and toppings

   • Gently brush the entire kringle with the egg wash (1 beaten egg mixed with 1 tablespoon water).
   • Scatter ½ cup (50 g) raw sliced almonds evenly over the top, pressing lightly to adhere.
   • Let sit for 5 minutes.

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   Ready when: Egg wash coats the surface; almonds are scattered and adhered

   Tip: Use raw almonds rather than toasted; they will toast during baking and stay crisp

10. 10

    Bake the kringleOven 400°F / 205°C

    • Bake on the center rack at 400°F (200°C) for 25–30 minutes until the pastry is deep golden brown and crispy.
    • The sides should be glossy and puffed, and a wooden skewer inserted into the thickest part of the dough (not through filling) should meet no resistance from dough.
    • If the almonds are browning too quickly, loosely tent with foil in the final 5 minutes.

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    Ready when: Pastry is deep golden; almonds are light brown; sides are puffed and firm; wooden skewer slides through dough easily

    Tip: Avoid opening the oven before 20 minutes; oven spring is critical for laminated pastry

11. 11

    Cool the kringle

    • Remove from the oven and transfer to a wire rack (still on parchment).
    • Cool for at least 20 minutes at room temperature.
    • The pastry will firm up as it cools.
    • Do not glaze while warm.

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    Ready when: Kringle is warm to the touch but no longer hot; it feels crisp

    Tip: Cooling allows the interior to set and the glaze to adhere properly without melting

12. 12

    Make and apply the glaze

    • While the kringle cools, whisk together 1 cup (120 g) powdered sugar, 2 tablespoons (30 ml) milk, and ½ teaspoon (2 ml) vanilla extract in a small bowl until smooth.
    • Drizzle the glaze evenly over the cooled kringle in a thin zigzag or looped pattern.
    • Let set for 10 minutes before serving.

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    Ready when: Glaze is smooth and poured; it sets to a light coating

    Tip: A thin glaze highlights the pastry without weighing it down; add more milk if the glaze is too thick