North American Kringle (BBB December 2019)

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BBB: Let's Keep Baking summary: recipe for Pecan Kringle; scheduling problems; information about Bread Baking Babes; Nailed it!

Bread Baking Babes (BBB): Kringle

What? No yeast?!

BBB Pecan Kringle

Being BBBabes, we excel at straying, don’t we? This month we’re making Kringle. Without yeast. One of us has been even more wayward than the others and is not only late, but has refused to add the glaze….

But first: Kringle?? What’s that?

If you’re not from Wisconsin (where it’s the official state pastry) or Scandinavia, you may be wondering, “What exactly is a kringle?” A kringle is a sweet pastry that’s hand-rolled from Danish pastry dough. The dough is shaped (usually in a pretzel, oval, or log shape), filled with fruits, nuts, or other flavors, then baked. A sweet icing is the finishing touch. […] Growing up, my mom made this recipe all the time. I believe the recipe comes from my aunt, but beyond that I’m not sure about its origins. We never called this yummy almond-flavored dessert kringle though, it was always Danish Puff.
– Ginnie, Hello Little Home | Danish Puff … An Easy Almond Kringle Recipe
Danish Kringle […] is a Danish-like pastry, filled with fruits, nuts, cheese, etc., then drizzled with icing. Over the years, a variety of fruit and nut fillings were added, and in the United States (not Denmark), the pretzel shape was changed to its present oval shape to eliminate the unfilled, overlapping parts.
[…] [They] were first introduced to Racine, Wisconsin in the late 1800s by immigrant Danish bakers.
[…] Racine, Wisconsin, is known as the “most Danish city in America.”
– What’s Cooking America Danish Kringle History and Recipe

Here’s how things went with making Kringle:

BBB Kringle

BBB Kringle diary:

4 November 2019, 18:13 Whoa!!! That looks beautiful, Elle!

29 November 2019, 18:02 It may not have been kringle, but I WAS baking today! I’m very happy to say that the Vinarterta is made!! Yay! It should be ready by Christmas…. (by rights, we should have made it at least a week earlier.)

11 December 2019, 16:48 Nick O’Time!! We managed to get the out-of-town packages to the post office on the last day that they will guarantee delivery by Christmas. Quel relief!

14 December 2019, 15:09 Sigh. I seem to be losing any sense of scheduling.

As I was making 3 rounds of apricot breakfast bread (using the BBB’s shaping method from December 2014, Apricot jam, and Tartine Bread dough) as my contribution to a fund raiser bake sale tomorrow, I managed (just) to comprehend that tomorrow is the 15th. I will be out of town (Christmas concert) all day. It’s looking like I’ll be making Kringle on Monday. I hope….

Apricot Sourdough Breakfast Bread
Apricot Sourdough Breakfast Bread

I’ll try not to be too late with my post!

18:23 I’ve been thinking more about kringle and how I’d really like to make a yeasted dough. There MUST be recipes out there that use yeast!

[click... click... click click...]

18:27 I’ve said it before; I’ll say it again. Isn’t the internet wonderful?

Most people have probably never heard of kringles, but they are a big thing in southeastern Wisconsin. Kringles are a type of filled pastry, the most famous of which come from Racine. My grandma made a version of kringles, and this one is based on her recipe. It’s the only recipe I have that she hand-wrote on a recipe card for me, so it’s near and dear to my heart. She would most commonly fill hers with a butter, brown sugar, and nut filling or an apricot-nut filling. You can also fill it with thinly sliced apple or any pie filling. The texture is best at room temperature, so try to resist the temptation to slice into it while it’s warm. It’s also best eaten the first day, but not bad the second. – hardlikearmour, Food52 | Danish Kringle (yeasted)
Kringle dough is very soft, yet surprisingly easy to work with. The center is a simple filling of nuts, brown sugar and butter, then after baking the Kringle is spread with a confectioners sugar icing and sprinkled with nuts. Serve warm or cold, either way it is absolutely delicious. My sister Linda Stradley shared [the] recipe from her website What’s Cooking America, and it quickly became a favorite with everyone who tasted it.
– Carol, The Baking Pan | Kringle Recipe (yeasted)
This traditional yeast bread wonderfully reflects my Scandinavian heritage. Flaky layers of tender dough are flavored with almond paste. The unique sugar cookie crumb coating adds the perfect amount of sweetness.
– Taste of Home | Flaky Danish Kringle (yeasted)
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
– smilne1, The Food Network Kitchen | Kringle Recipe Courtesy of O and H Danish Bakery (yeasted)

17 December 2019, 05:51 I WAS going to make kringle yesterday. I really was. But… well, I’ll tell the truth: I don’t really have a good excuse.

Even though I was determined to be wayward and use one of the yeasted versions of Kringle that are floating around on the internet, after consulting with T, he decreed that the King Arthur recipe looked best.

The recipe calls for 3 eggs though. So I’ve decided to make a third of the recipe – which means dividing 1/2 and 1/4 cups into three. I’ll have to translate the measures into grams. But I’ll use the volume measures in the recipes to do the translations. Some of the gram measures in the BBB recipe seem off to me.

1 cup (227g) water
– BBB December 2019 recipe

Doesn’t a cup contain 240ml? And 1 ml water = 1g water? Therefore, for the pastry, the full recipe should be calling for 240 grams of water….

12 ounces caramel, cut from a block (about 1 cup, packed); or about 3 dozen individual caramel candies*, unwrapped
– BBB December 2019 recipe

Oh oh!!

Ready-made caramel? Individual caramel candies?? We don’t have anything like that!! (I love that the King Arthur recipe specifies that the caramels should be unwrapped….)

But. How hard can that be to make? {cough} :lalala:

I’m staring at the recipe for home-made caramel on and find myself flagging. Surely, I can just caramelize some sugar with some butter and use that. Can’t I? :stomp:

Judy made her own caramel sauce, using a recipe of Bobby Flay’s published in the New York Times. She kindly posted what she did in the FB group “Bread Baking Babes and Friends”:
1 c. of white sugar, 1/4 c. water (stir together), then heat until golden/caramel color, swirling pan, but not stirring. At the right color, add 1/2 c. heavy cream, 2 T. butter, and a pinch of salt. Stir until blended. I poured mine into a measuring cup so it would be easier to pour. One suggestion, which I used, was to heat the cream, butter, and salt together before pouring it in. It was delicious, and easier than trying to find a jar in the market.
– Judy, in message on FB

But… Food52’s Kringle recipe calls for using butter and maple syrup in their filling. (Errrmmmm, that’s not going to work either; we don’t have any maple syrup.)

What about honey? Would that work?

Oh look. the Pecan Kringle at Yammie’s noshery calls for brown sugar and butter. So does Cook’s Country. Those seem logical!

For the Filling:
8 tablespoons softened butter
1 teaspoon vanilla Extract
1/8 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup brown sugar
1 cup roughly chopped pecans
Combine all the filling ingredients and spread half of it down the middle of each strip dough. Seal the dough around the filling using wet fingers.
– Yammie’s Noshery | Racine Pecan Kringle
¾ cup packed light brown sugar
1 cup pecans, toasted
¼ teaspoon ground cinnamon
MAKE FILLING Process sugar, pecans, cinnamon, and salt in food processor until pecans are coarsely ground. Add butter and pulse until mixture resembles coarse meal. Transfer to bowl.
[R]oll one dough half into 28- by 5-inch rectangle, cover bottom half of strip with half of filling, fold dough over filling, and pinch seams closed.
-Cook’s Country | Pecan Kringle

13:34 I confess that there is an actual reason for my lateness. It’s the presence of the egg in the dough…. But I keep telling myself that even if I find the end result to be too eggy, T will adore pecan kringle and it will all be gone in no time. (Going to the kitchen now to get started at last).

14:18 Ha! After making all those calculations, I ended up using volume measures for everything except the salt and the pecans! I used the precision scale for the salt – I was worried I’d add too much salt. Now I hope there’s enough salt….

For next time I’m making something brand new, remind me to write down the instructions as well as the ingredients. Several times, I’ve had to run up the stairs to stare at each step in the recipe, imagine I’ve comprehended what I’ve read, run down the stairs to complete the step, stand staring helplessly in front of bowls, pots, measuring cups, and/or scales, and then put down the wooden spoon I’ve picked up and run back up the stairs to read the recipe step yet again. :stomp: :stomp:

15:02 That was close!! Just as I was about to put the ring into the oven, I double-checked the oven temperature and timing, and noticed that the topping is NOT supposed to be on yet!

So I picked all the sticky pecan pieces off and put them into a bowl. At the same time, I realized I may have to make more topping.

Full disclosure: So far, because of the labour-intensiveness, egginess, and sweetness of kringle, I may not be making it again soon….

15:39 Not quite done yet. But thank goodness it has puffed up at least a little. I just put the sugared and buttered pecans back on top (I didn’t make any more. This bread is already plenty sweet enough!) – fingers crossed that they don’t burn!

Maybe all is not lost; it smells good….

15:47 Nope, not done yet! It’s bubbling on the bottom, and a skewer came out cleanly, but it’s still very blonde on top. I’ve turned the oven down to 300F and set the timer for another 10 minutes.

This is how it looks on a plate a little too big for it.

BBB Kringle
Nailed it!!
BBB December 2019

Hmmm… A little bit blonde still, isn’t it?

This morning to go with coffee, we decided to cut two pieces of kringle and put them in the toaster oven to warm them up. Good thing too. As you can see, the kringle wasn’t quite done inside.

Thank goodness for toaster ovens! The top of the kringle got nicely browned and the inside a little more baked. And, to mys surprise, it was delicious! Sweet but not too sweet. And wonderfully buttery. (We couldn’t taste the rum though….)

I especially liked my piece of kringle with a couple of spoons of plain yoghurt. T really liked his piece of kringle with just a little extra butter. All in all, kringle was a very nice surprise this morning.

Thank you for making me move out of my comfort zone, Elle!

Here is the December 2019 BBB recipe that we were given. And here is what I did to it:

Pecan Kringle
based on 1/3 of the recipe for Butter-Pecan Kringle at King Arthur Flour

This layered pastry is a great favorite in the Midwest. Our version combines a buttery base with an easy, piped-on layer of pâte à choux, baked to perfection and finished with a lavish caramel pecan topping and a sweet glaze.
– King Arthur Flour | Butter-Pecan Kringle Recipe

makes one smallish ring


  • 8 tsp (38g) unsalted cold butter [I eyeballed and cut off what looked to be roughly 3 Tbsp]
  • 1/3 c (42g) unbleached all-purpose flour
  • 1g salt
  • 20ml (20g) cold water [I eyeballed somewher below the 50ml line on the pyrex measuring cup]

Choux Pastry

  • 1/3 c (80g) water
  • 8 tsp (38g) unsalted butter [more eyeballing with the knife]
  • 1g salt
  • 1/3 c (42g) unbleached all-purpose flour
  • 1 large egg, at room temperature
  • small splash gold rum

Filling and Topping

  • 66g pecan halves, broken coarsely [The BBB recipe calls for “toasted pecan halves”]
  • 2 Tbsp (or so) packed brown sugar
  • 2 Tbsp (or so) unsalted butter
  • pinch salt
  • splash gold rum

Emperor’s New Glaze

  • Zero icing sugar [Initially I was going to use 33g; the full BBB recipe calls for “1 cup (113g) confectioners’ or glazing sugar”]
  • Zero milk [Initially I was going to use 10g milk; the full BBB recipe calls for “2 tablespoons (28g) heavy cream, half & half, or milk, enough to make a thick but pourable glaze”]
  • Zero gold rum [Initially I was going to use a splash gold rum; the full BBB recipe calls for “1/8 teaspoon butter-rum, eggnog, or vanilla-butternut flavor, optional but good”]
  • Zero salt [The full BBB recipe calls for “pinch of salt”]


  1. Base: Cut the butter into small squares in a medium sized bowl. Dump the flour and salt together overtop. Using the tips of your fingers (or a pastry cutter if your hands are warm), mix the butter into the flour mixture until it is pea sized. Add ICE-COLD water a little at a time and mix lightly until it is pastry consistency – you do NOT have to use all the water. Please note that for pastry, the amount of water could change drastically, depending on the humidity. (If it is very humid, reduce the amount of water called for.) Wrap the pastry tightly in plastic. REFRIGERATE AT LEAST ONE HOUR.
  2. Choux Pastry: Put water, butter, and salt into a medium-sized pot over medium heat. Bring to a boil. Dump in the flour, and using a wooden spoon, beat and stir until it forms a ball. Remove from heat to allow it to cool somewhat before beating in the egg. At the very last, beat in a splash of rum.
  3. Filling and Topping: Note that the topping will be put on near the very end of baking Break the pecans in pieces and put in a medium sized bowl. Put butter, brown sugar, and salt into a small pot over medium heat. Stir with a wooden spoon until the sugar is mixed in completely and the butter begins to bubble. Remove from heat and add the pecans. Set aside.
  4. Putting it together:
    1. Line a ceramic quiche pan with parchment paper and set aside.
    2. Scatter a dusting of flour on the board and turn the cold pastry out onto the board. Handling the pastry as little as possible, roll it out into a long rectangle. Thin is good…. Evenly distribute half of the pecan mixture down the middle of the rectangle. Fold the pastry over, sealing the seam, then loop the rope around to form a ring. Use your fingers to make sure the pecans are well sealed in. Carefully place the ring in the parchment papered quiche pan.
    3. Turn the oven to 350F.
    4. Gently spoon and smear the choux pastry on top of the ring. Carefully arrange the rest of the pecans on top. Run upstairs (again… how many times must one run up and down the stairs???) to remind yourself what the oven temperature is supposed to be AND how long to bake the kringle. While you’re upstairs, notice that the pecans are NOT supposed to be on the kringle yet. They go on at the end of baking!! Run back downstairs and remove the pecans and set aside. Again… Be happy that they come off neatly and haven’t harmed the choux pastry at all.
  5. baking:
    1. Place the ring on a higher shelf in the oven (to prevent burning on the bottom) and set the timer for 25 minutes. Because you don’t believe the instruction that it will take 50 to 60 minutes to bake.
    2. After 25 minutes of baking, realize that it’s not even close to being done. Set the timer for another 20 minutes.
    3. Still not done, eh? Make an executive decision to put arrange the rest of the pecans on top to get them toasty. Put the pan BACK in the oven and turn the oven down to 325F and set the timer for another 10 minutes.
    4. Remove from the oven and put on a footed rack under a netted umbrella (furry black fiends LOVE buttered pecans) to cool completely.

Serve re-warmed or at room temperature with coffee.


Topping: The BBB recipe calls for “4 ounces caramel, cut from a block (about 1/3 cup, packed); or about 1 dozen individual caramel candies*, unwrapped *Use fresh, soft caramels. If using harder, supermarket-type caramels, add a couple of tablespoons milk or cream when melting, to keep them soft on the kringle; or substitute caramel sauce.” We didn’t have any of those on hand….

Glaze: The BBB recipe calls for adding a glaze. It looks pretty! But. Glaze? Surely this pastry is already sweet enough! Therefore, I made an executive decision to use Emperor’s New Glaze on our kringle. :-)


BBB Pecan Kringle

Let's Keep BakingBread Baking Babes | Kringle

Elle is the host of December 2019’s Bread Baking Babes’ project. She wrote:

It’s always a bit of a challenge coming up with a recipe for December because there are the twin pulls of ‘let’s do something festive’ and ‘let’s do something easy’ given that the month is often crowded with events, parties, and family festivities. After considerable thought I decided to go with something that I hope covers both. […] I realize that it is a departure from our yeasted breads, but we’ve done that before
I discovered a wonderful kringle recipe on the King Arthur Flour site […] The buttery base isn’t layered so this isn’t really a traditional Danish pastry, but it goes together fairly quickly and is quite delicious. I’m going to give you both the King Arthur caramel version and my raspberry version […] Be as creative as you like with toppings.
– Elle, in message to BBBabes

Something easy, eh? Personally, I think that puff pastry is WAY easier to make than this! Next time, I may be inclined to make one of the yeasted versions of kringle.

:hohoho: :-) But. All that running up and down the stairs can only be good. It means I don’t have to feel even remotely guilty about all the butter in the kringle! :-) :hohoho:

We know you’ll want to make Kringle! To receive a Baking Buddy Badge to display on your site: make the doughnuts in the next couple of weeks and post about them (we love to see how your bread turns out AND hear what you think about it – what you didn’t like and/or what you liked) before the 29 December 2019. If you do not have a blog, no problem; you can also post your picture(s) to Flickr (or any other photo sharing site) and record your thoughts about the bread there. Please remember to contact the Kitchen of the Month to say that your post is up.

Please note that it’s not enough to post about your bread in the Facebook group. Because of the ephemeral nature of Facebook’s posts, your FB post may be lost in the shuffle. Please make sure to directly contact the kitchen of the month if you want to be included in the BBBuddy roundup.


For complete details about this month’s recipe, the BBB and how to become a BBBuddy, please read:

Please take a look at the other BBBabes’ December 2019 Kringles:



6 responses to “North American Kringle (BBB December 2019)

  1. Cathy (BreadExperience) (Bread Experience)

    Your North American Kringle looks great! And I love the look of those Sourdough Apricot Breakfast Breads. I think it’s okay we strayed from yeast baking this month.

    edit: I think it’s okay that we strayed from yeast too, Cathy. I was just surprised that a Danish could be made without it. – Elizabeth

  2. Judy (Judy's Gross Eats)

    Your baking sagas are delightful. Love the Emperor’s New Glaze!

    edit: Thank you, Judy! I really love the flavour of ENG too! It’s so beautifully spare. {snort} – Elizabeth

  3. Kelly (A Messy Kitchen)

    Haha, I was going to do three different versions of kringle, this one, an overnight pastry one, and the 3 day puff version. Yeah, no. Holiday baking trumps intentions for multiple versions. The puff versions would last longer and travel better I expect! But this was delicious. You guys all did the pecan version! I do love pecans…

    edit: Holiday baking does indeed trump intentions for multiple versions! (It almost trumped my intentions for making just one version. :lalala: ) Raspberry almond sounded really good too, but I cannnot resist pecans. – Elizabeth

  4. Elle (Feeding My Enthusiasms)

    Glad you moved out of your comfort zone Elizabeth…and glad for toaster ovens :) Great kringle, even without a glaze.

    edit: Toaster ovens are the best! Thank you again for making us make kringle, Elle! – Elizabeth

  5. Katie Zeller (thyme for cooking)

    When I click on this: Bread Baking Babes (BBB): Kringle it takes me to the March recipe

    edit: Thank you, Katie! This is what happens when I a.) am late and b.) hit publish without really proofreading properly. (links fixed now) – Elizabeth

  6. Katie Zeller (thyme for cooking)

    You do know it’s okay to do extra sugar this time of year, right? That being said,,, I love the contrast between super sweet and Greek yogurt…. And I love sweets for breakfast with coffee, I can pass on them the rest of the day lol

    edit: But, but, but (hahaha! I almost typed “Butt, butt, butt”!), Katie, this is already extra sugar even without the glaze! – Elizabeth


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