Wiener Kringle
Description
Wiener Kringle is a beautiful, festive Scandinavian bread known for its distinctive pretzel-like shape and rich, sweet filling. This yeasted dough is enriched with butter and eggs, creating a tender crumb that perfectly balances the dense almond paste or jam center. The result is a delightful contrast of textures: the crisp, golden-brown crust gives way to a soft interior and a sweet, nutty core. It is an impressive centerpiece for holiday tables, Christmas morning, or special afternoon tea gatherings. While traditional recipes can be labor-intensive, this version simplifies the process while maintaining the authentic flavor profile. Serve it warm with coffee or tea for a truly indulgent treat that brings a touch of Nordic tradition to your kitchen.Directions
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Sprinkle the active dry yeast over the warm water in a small bowl and stir until completely dissolved.
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In a large mixing bowl, beat the eggs until foamy, then set aside 2 tablespoons of the beaten egg for later use.
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Add the granulated sugar to the remaining eggs and beat until the mixture is thick and pale.
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Stir in the yeast mixture, ground cardamom, and milk.
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Gradually stir in 5 cups of the sifted flour, mixing with your hands if necessary to incorporate the dough.
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Turn the dough out onto a large floured board and knead in the remaining flour until the dough is smooth and elastic.
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Roll out the dough into an 18 x 12 inch rectangle.
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Cut 1/4 lb of butter into thin slices and place them on half of the dough rectangle.
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Fold the other half of the dough over the butter to enclose it.
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Press down firmly with your palms, turning the dough on the board as necessary, to form a new rectangle.
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Repeat this folding and pressing process two more times with the remaining butter portions until all butter is fully incorporated and no yellow specks remain.
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Roll the dough out into a large rectangle, fold it into quarters, and press out again to ensure even consistency.
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Divide the dough into three equal thirds.
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Gently pull one third of the dough into a rope about 34 inches long.
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On a greased 17 x 14 inch cookie sheet, place the rope in a circle with the ends 2 inches apart.
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Flatten the dough with your palm to form a collar about 4 inches wide.
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Down the center of the collar, spoon 1/2 cup of jam or raisins, or spread 1 cup of almond paste.
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Pull one edge of the collar up over the filling, moisten with water, pull the other edge up on top, and press gently to seal.
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Carefully form the filled collar into a pretzel shape.
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Repeat with the remaining dough portions to create additional kringle shapes if desired.
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Allow the kringle to rise in a warm place until doubled in size, approximately 1 hour.
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Brush the risen kringle with the reserved beaten egg.
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Sprinkle with crushed lump sugar and chopped nuts if desired.
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Bake at 350°F (175°C) for 20-25 minutes or until golden brown.
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Cool on a wire rack before serving.
Nutrition Facts
Servings 5 cups
- Amount Per Serving
- Calories 3445kcal
- % Daily Value *
- Total Fat 19 gg30%
- Saturated Fat 5 gg25%
- Cholesterol 191 mgmg64%
- Sodium 932 mgmg39%
- Total Carbohydrate 704 gg235%
- Dietary Fiber 28 gg113%
- Sugars 63 gg
- Protein 99 gg198%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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