This Danish Kringle is a showstopping pastry that combines buttery layers, sweet jam, and rich almond paste for a treat that’s both indulgent and comforting. The flaky, golden crust gives way to a soft, chewy interior, while the almond paste adds a nutty depth that perfectly balances the fruity jam. With just 45 minutes of prep and a bit of patience for proofing, you’ll create a dessert that feels like a labor of love without the stress.

Every bite is a symphony of textures and flavors, from the crisp exterior to the gooey, jam-filled center. Whether served warm or at room temperature, this kringle is perfect for breakfast, dessert, or a special afternoon treat. The 7-hour proofing time ensures a light, airy dough that’s worth the wait, making it a rewarding project for any baking enthusiast. Your kitchen will smell heavenly as it bakes for just 20 minutes, leaving you with a pastry that’s as beautiful as it is delicious.

Ingredients for Danish Kringle with Jam and Almond Paste

• For the Dough:
  • ½ cup (2 ½ oz/71 g) all-purpose flour
  • ½ cup (2 ½ oz/71 g) bread flour (can substitute with all-purpose flour if needed)
  • 1 ½ tablespoons granulated sugar
  • 1 teaspoon instant yeast
  • ½ teaspoon salt
  • ½ cup (4 oz/115 g) butter, cold and diced
  • 1 large egg, cold
  • 2 tablespoons milk, cold
  • Egg wash (1 egg beaten with 1 tablespoon water)
• For the Filling:
  • ⅓ cup (4 oz/115 g) sour cherry jam (or any jam of your choice)
  • 1 teaspoon freshly squeezed lemon juice
  • 1 cup (4 oz/115 g) almond flour
  • 1 cup (4 oz/115 g) powdered sugar
  • ¼ cup (2 oz/57 g) butter, very soft
  • 1 large egg, at room temperature
  • 1 teaspoon almond extract
  • ⅛ teaspoon salt
• For the Glaze:
  • 1¼ cups (5 oz/142 g) powdered sugar
  • 2 teaspoons corn syrup (optional, for shine)
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons milk (adjust for desired consistency)

Step-by-Step Instructions

1. Make the Dough:
   1. In a medium bowl, combine all-purpose flour, bread flour, sugar, yeast, and salt.
   2. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
   3. In a small bowl, beat the egg and milk together, then stir into the flour mixture.
   4. Knead just until a dough forms, pat into a square, wrap in cling wrap, and refrigerate for at least 6 hours or overnight.
2. Laminate the Dough:
   1. On a floured surface, roll the dough into a 5×10 inch (12½ x 25½ cm) rectangle.
   2. Fold the dough in thirds like a letter, turn 90°, and repeat the rolling and folding process.
   3. Rewrap and chill the dough for 30 minutes. Repeat the rolling and folding process one more time.
3. Prepare the Filling:
   1. Mix cherry jam and lemon juice in a small bowl. Set aside.
   2. In a medium bowl, combine almond flour, powdered sugar, soft butter, egg, almond extract, and salt. Set aside.
4. Shape the Kringle:
   1. Line a baking sheet with parchment paper.
   2. Roll the dough into a 5×20 inch (12½ x 51 cm) rectangle on a floured surface.
   3. Spread the cherry jam down the center, leaving a 2-inch border on the long ends and one short end.
   4. Spread the almond filling on top of the jam.
   5. Brush the borders with egg wash, then fold one long end over the filling, pressing to seal. Repeat with the other long end.
   6. Transfer to the baking sheet and form into a ring, tucking the ends together and sealing gently.
   7. Cover with a tea towel and let rise in a warm place for 45 minutes, or until doubled in size.
5. Bake the Kringle:
   1. Preheat the oven to 375°F (190°C).
   2. Brush the kringle with the remaining egg wash and bake for 20 minutes, or until golden brown. Let cool.
6. Make the Glaze:
   1. Whisk powdered sugar, corn syrup, vanilla extract, and 1 tablespoon milk in a small bowl. Adjust consistency with more milk or sugar as needed.
   2. Drizzle the glaze over the cooled kringle and let set before serving. Store in an airtight container for up to 2 days.

Creative Topping and Glaze Ideas

While the classic glaze is delicious, try experimenting with different flavors! Add a teaspoon of lemon zest to the glaze for a citrusy twist, or mix in a tablespoon of cocoa powder for a chocolatey drizzle. For toppings, sprinkle sliced almonds or crushed pistachios over the glaze before it sets for added texture and visual appeal.

Perfect Pairings for Serving

This Danish Kringle pairs wonderfully with a cup of hot coffee or tea for a cozy breakfast or afternoon treat. For a special brunch, serve it alongside fresh berries or a dollop of whipped cream. It’s also a great addition to a dessert platter with other pastries or cookies.

Storage and Reheating Tips

Store your kringle in an airtight container at room temperature for up to 2 days. To keep it fresh longer, wrap it tightly in plastic wrap and freeze for up to 1 month. When ready to enjoy, let it thaw at room temperature or warm it in a preheated oven at 300°F (150°C) for 5-10 minutes for a freshly baked taste.

Time-Saving Hacks for Busy Bakers

If you’re short on time, prepare the dough the night before and let it chill overnight. You can also use store-bought almond paste instead of making the almond filling from scratch. For a quicker glaze, simply mix powdered sugar with a splash of milk until smooth—no corn syrup needed!

Common Questions Answered

Can I use a different jam? Absolutely! Raspberry, apricot, or even fig jam work beautifully. What if I don’t have bread flour? Substitute with all-purpose flour, but note the texture may be slightly less chewy. How do I know when it’s done baking? The kringle should be golden brown and sound hollow when tapped lightly on the bottom.

Danish Kringle Recipe with Jam and Almond Paste

Shaziya

This Danish Kringle is a showstopping pastry that combines buttery layers, sweet jam, and rich almond paste for a treat that’s both indulgent and comforting. With just 45 minutes of prep and a bit of patience for proofing, you’ll create a dessert that feels like a labor of love without the stress.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Proofing Time 7 hours hrs

Total Time 8 hours hrs 5 minutes mins

Servings 8 servings

Ingredients

  

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For the Danish Kringle Dough

• ½ cup all-purpose flour
• ½ cup bread flour
• 1 ½ tablespoons granulated sugar
• 1 teaspoon instant yeast
• ½ teaspoon salt
• ½ cup butter cold and diced
• 1 large egg cold
• 2 tablespoons milk cold

Egg wash

For the Filling

• ⅓ cup sour cherry jam
• 1 teaspoon freshly squeezed lemon juice
• 1 cup almond flour
• 1 cup powdered sugar
• ¼ cup butter very soft
• 1 large egg at room temperature
• 1 teaspoon almond extract
• ⅛ teaspoon salt

For the Glaze

• 1¼ cups powdered sugar
• 2 teaspoons corn syrup
• ½ teaspoon vanilla extract
• 1-2 tablespoons milk

Instructions

 

• To Make the Dough
• In a medium bowl, combine the all-purpose flour, bread flour, sugar, yeast and salt, then cut in the butter with a pastry blender (or your fingers) until the mixture resembles coarse crumbs.
• In a small bowl, beat the egg and milk together, then stir into the flour. Knead just until a dough forms, then pat into a square, wrap with cling wrap and refrigerate for at least 6 hours and up to overnight.
• On a lightly floured work surface, roll the dough into a 5×10 inch (12½ x 25½ cm) rectangle. Fold the dough in thirds like a letter.
• Turn the dough 90° and repeat the rolling and folding process one more time. Rewrap and chill the dough for 30 minutes.
• Repeat steps 3 and 4 one more time.
• To Make the Filling
• In a small bowl, mix together the cherry jam and lemon juice. Set aside.
• In a medium bowl, mix together the almond flour, powdered sugar, butter, egg, almond extract and salt. Set aside.
• To Shape the Kringle
• Line a baking sheet with parchment paper and set aside.
• On a lightly floured work surface, roll the dough into a rectangle 5×20 inches (12½ x 51 cm).
• Spread the cherry jam down the center, leaving a 2-inch border on each of the long ends and one of the short ends, then spread the almond filling on top of the cherry jam.
• Brush the long ends and the unfilled short end with a bit of egg wash (reserving the rest), then fold one long end over the filling, pressing a bit into the dough to seal.
• Fold the other long end of dough up over the log and press gently to seal.
• Transfer to the prepared baking sheet and form the log into a ring, tucking the filled end of the log into the unfilled end and pressing gently to seal.
• Shape the dough into a ring, making sure that the seams are underneath, then cover with a clean tea towel and let rise in a warm place for about 45 minutes, until doubled.
• Towards the end of the proofing time, preheat the oven to 375°F (190°C).
• Brush the kringle with the remaining egg wash and bake for about 20 minutes, until golden brown. Allow to cool.
• To Make the Glaze
• In a small bowl, whisk together the powdered sugar, corn syrup, vanilla extract and 1 tablespoon of the milk. The glaze should be thick but pourable. Adjust the consistency if need be with a few drops of milk or a pinch of powdered sugar until you get the desired consistency.
• Drizzle the glaze on top of the kringle and serve once set. Store in an airtight container at room temperature for up to 2 days.

Keyword almond paste, Danish Kringle, jam filling, pastry recipe, Scandinavian baking

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