Description
A classic Danish pastry featuring flaky, buttery layers filled with a sweet almond paste center. Perfect for breakfast, brunch, dessert, or a treat with tea.
Ingredients
Scale
- 3 ½ cups (440g) all-purpose flour
- 1 cup (225g) unsalted butter, cold and cubed
- ½ cup (100g) granulated sugar
- ¾ cup (180ml) whole milk, warm
- 2 ¼ tsp (7g) active dry yeast
- 2 large eggs, room temperature
- 1 tsp salt
- 8 oz (225g) almond paste
- 1 tsp vanilla extract
- Powdered sugar glaze (optional): powdered sugar, milk, and a touch of vanilla
Instructions
- Activate the yeast: Warm milk to about 110°F (43°C). Stir in yeast with a pinch of sugar and let sit until foamy, about 5 minutes.
- Make the dough: Whisk together flour, sugar, and salt. Beat eggs and vanilla, then add the foamy yeast mixture. Slowly pour wet into dry and mix until just combined. Add cold butter cubes and work into flour until coarse crumbs with pea-sized chunks remain.
- Knead and rest: Turn dough onto floured surface and knead gently until it comes together. Form into a ball, place in greased bowl, cover, and let rise in warm spot until doubled, about 1 hour.
- Prepare almond filling: Crumble almond paste into a bowl, add 1 tablespoon melted butter, and mix until smooth and spreadable.
- Roll and shape: Punch down dough and roll out into 12×16 inch (30×40 cm) rectangle. Spread almond filling evenly, leaving 1-inch border. Fold dough lengthwise into thirds, then cut lengthwise into 8 strips. Braid strips to form kringle shape, tuck ends underneath, and transfer to baking sheet lined with parchment.
- Final rise and egg wash: Cover shaped kringle and let rise 30 minutes. Preheat oven to 375°F (190°C). Beat one egg with splash of water and brush over kringle.
- Bake: Bake 25-30 minutes until golden brown and puffed. Let cool 15 minutes before glazing.
- Glaze and serve: Mix powdered sugar with tablespoon milk and vanilla until smooth. Drizzle over warm kringle. Slice and serve.
Notes
Use cold butter for flaky layers. Do not overmix dough to avoid toughness. Let dough rise fully for best puffiness. Blend almond paste with butter to soften filling and prevent oozing. Egg wash gives a golden finish. Watch baking time closely to avoid burnt edges.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Cuisine: Danish
Nutrition
- Serving Size: 1 slice (1/12 of kri
- Calories: 280
- Fat: 15
- Carbohydrates: 30
- Fiber: 2
- Protein: 6
Keywords: almond kringle, Danish pastry, almond paste, flaky pastry, classic dessert, breakfast pastry, braided pastry