Wisconsin Apple Kringle

This Wisconsin Apple Kringle brings authentic Scandinavian pastry tradition right to your kitchen. Flaky, buttery layers wrapped around warm apple filling and finished with a sweet vanilla glaze create a treat that's perfect for holiday mornings or weekend coffee gatherings.

I first made this kringle for a Christmas morning surprise and my family was convinced I had secretly visited a professional bakery. Now it's our special tradition whenever relatives visit from out of town.

Ingredients

• All purpose flour: Forms the base of our flaky dough structure; use unbleached for best flavor
• Cold unsalted butter: Creates those distinctive flaky layers; always cube and keep very cold until use
• Active dry yeast: Provides subtle rise without making the pastry too bread-like
• Whole milk: Adds richness that enhances the buttery flavor
• Apple pie filling: Delivers concentrated fruit flavor without extra preparation
• Ground cardamom: Brings authentic Nordic flavor that perfectly complements the apples
• Powdered sugar: Creates the signature sweet glaze that finishes every proper kringle

Step-by-Step Instructions

Activate the Yeast:

Combine warm milk at about 110°F with water and yeast in a small bowl allowing it to sit undisturbed for 5 minutes until foamy and fragrant. This ensures your yeast is alive and will provide the proper rise for your kringle.

Create the Pastry Base:

Whisk together flour salt and sugar in a large bowl making sure they're evenly distributed. Add the cold cubed butter and work it in until the mixture looks like coarse crumbs with some pea-sized butter pieces still visible. These butter pockets will create the flaky layers during baking.

Form the Dough:

Add the activated yeast mixture and egg to your flour mixture stirring gently just until the dough comes together. The key is minimal handling to keep those butter pieces intact. The dough will look somewhat shaggy which is exactly what you want for a flaky result.

Chill Thoroughly:

Form the dough into a ball wrap tightly in plastic wrap and refrigerate for at least one hour. This crucial resting period allows the gluten to relax and the butter to firm up again ensuring your kringle will have the proper texture.

Shape with Care:

Roll the chilled dough on a lightly floured surface into a large rectangle about 14x10 inches. Spread your apple filling down the center leaving about 3 inches on each side. Sprinkle with cardamom for that authentic Scandinavian touch.

Create the Classic Form:

Fold the long sides of dough over the filling overlapping slightly and pinching to seal. Carefully transfer to a parchment-lined baking sheet and shape into the traditional oval or horseshoe form that kringles are known for.

Bake to Golden Perfection:

Bake in your preheated oven for exactly 22 to 25 minutes watching carefully toward the end. The kringle should be evenly golden brown with visible flaky layers. Cool completely on a wire rack before glazing.

Finish with Glaze:

Mix powdered sugar vanilla and just enough water to create a thick but pourable glaze. Drizzle generously over the cooled kringle allowing it to set for about 15 minutes before slicing to serve.

The cardamom in this recipe is my secret weapon. While many Americans aren't familiar with this spice it's beloved in Scandinavian baking and pairs magically with apples. My Danish grandmother always said a proper kringle needed that subtle cardamom warmth to be authentic.

Make Ahead Magic

The dough for this kringle can be prepared up to 2 days in advance and kept refrigerated. This actually improves the flavor and texture while making holiday morning preparation much simpler. You can even shape the kringle the night before leaving only the baking for morning ensuring warm fresh pastry when you want it most.

Regional Variations

While apple filling is a classic choice Wisconsin kringles come in countless flavors. Almond paste is perhaps the most traditional filling with cherry raspberry and pecan being other popular options. In Racine Wisconsin where kringle culture runs deep you'll find bakeries offering seasonal specialties from pumpkin in fall to lemon in spring. Feel free to substitute your favorite pie filling or preserve in this recipe to create your own signature version.

Serving Suggestions

Kringle is traditionally enjoyed with coffee particularly strong Scandinavian style brew. For a proper Wisconsin experience serve slightly warm with a scoop of vanilla ice cream on the side. At holiday brunches pair slices with savory egg dishes and fresh fruit for a balanced meal. For extra indulgence warm individual slices briefly in the microwave before serving to revive that fresh baked texture.

Storage Success

Keep your kringle at room temperature in an airtight container for up to 2 days maintaining best texture and flavor. For longer storage freeze individual slices wrapped tightly in plastic wrap then aluminum foil for up to 3 months. Thaw at room temperature for about 1 hour before serving or warm briefly in a 300°F oven to refresh.

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Recipe FAQs

→ Can I make Wisconsin Apple Kringle ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and keep it refrigerated. You can also bake the entire Kringle a day ahead, but add the glaze just before serving for the best presentation and texture.

→ What can I substitute for apple pie filling?

You can substitute any fruit filling you prefer—cherry, raspberry, or almond are traditional alternatives. For homemade apple filling, cook diced apples with sugar, cinnamon, and a bit of cornstarch until soft and thickened.

→ Why is my Kringle dough too sticky to work with?

The dough needs to be thoroughly chilled to be workable. If it becomes sticky during shaping, return it to the refrigerator for 15-20 minutes before continuing. Also, be sure to use a well-floured surface when rolling.

→ Can I freeze Wisconsin Apple Kringle?

Yes, you can freeze a baked and unglazed Kringle for up to 1 month. Wrap it tightly in plastic wrap and then foil. Thaw completely at room temperature and add fresh glaze before serving.

→ What makes a Kringle different from other pastries?

Kringles are distinguished by their oval or pretzel shape, layered buttery dough (similar to Danish pastry), and sweet filling. Traditional Wisconsin Kringles, influenced by Danish baking, have become an iconic Midwestern treat, especially in Racine, Wisconsin.

→ Can I add nuts to my Kringle?

Absolutely! Chopped pecans, walnuts, or almonds make excellent additions. Sprinkle them over the filling before folding the dough, or add some to the top with the glaze for extra texture and flavor.