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Wiener Kringle

Wiener Kringle recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 3445.2
Dietary: Vegetarian
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.
Ingredients
  • 3 package Active dry yeast
  • 3/4 cup Warm (not hot) water
  • 2 Eggs
  • 7 tablespoon Granulated sugar
  • 1/2 teaspoon Ground cardamom
  • 1 1/4 cup Milk
  • 6 cup Sifted enriched all purpose
Directions
  1. 1
    Sprinkle the active dry yeast over the warm water in a small bowl and stir until completely dissolved.
  2. 2
    In a large mixing bowl, beat the eggs until foamy, then set aside 2 tablespoons of the beaten egg for later use.
  3. 3
    Add the granulated sugar to the remaining eggs and beat until the mixture is thick and pale.
  4. 4
    Stir in the yeast mixture, ground cardamom, and milk.
  5. 5
    Gradually stir in 5 cups of the sifted flour, mixing with your hands if necessary to incorporate the dough.
  6. 6
    Turn the dough out onto a large floured board and knead in the remaining flour until the dough is smooth and elastic.
  7. 7
    Roll out the dough into an 18 x 12 inch rectangle.
  8. 8
    Cut 1/4 lb of butter into thin slices and place them on half of the dough rectangle.
  9. 9
    Fold the other half of the dough over the butter to enclose it.
  10. 10
    Press down firmly with your palms, turning the dough on the board as necessary, to form a new rectangle.
  11. 11
    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.
  12. 12
    Roll the dough out into a large rectangle, fold it into quarters, and press out again to ensure even consistency.
  13. 13
    Divide the dough into three equal thirds.
  14. 14
    Gently pull one third of the dough into a rope about 34 inches long.
  15. 15
    On a greased 17 x 14 inch cookie sheet, place the rope in a circle with the ends 2 inches apart.
  16. 16
    Flatten the dough with your palm to form a collar about 4 inches wide.
  17. 17
    Down the center of the collar, spoon 1/2 cup of jam or raisins, or spread 1 cup of almond paste.
  18. 18
    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.
  19. 19
    Carefully form the filled collar into a pretzel shape.
  20. 20
    Repeat with the remaining dough portions to create additional kringle shapes if desired.
  21. 21
    Allow the kringle to rise in a warm place until doubled in size, approximately 1 hour.
  22. 22
    Brush the risen kringle with the reserved beaten egg.
  23. 23
    Sprinkle with crushed lump sugar and chopped nuts if desired.
  24. 24
    Bake at 350&# 194;°F (175°C) for 20-25 minutes or until golden brown.
  25. 25
    Cool on a wire rack before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 3445.2kcal
% Daily Value *
Total Fat 19.0g30%
Saturated Fat 5.0g25%
Cholesterol 190.5mg64%
Sodium 932.1mg39%
Total Carbohydrate 704.4g235%
Dietary Fiber 28.4g114%
Sugars 63.3g
Protein 98.9g198%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe directions included a list of ingredients for the filling (3/4 lb butter or margarine, 1 1/2 c jam or seedless raisins, 3/4 c almond paste, 3/4 c crushed lump sugar, chopped nuts) which were not in the main ingredient list. These have been integrated into the steps as optional fillings or toppings.

For best results, ensure the water for the yeast is warm (105-115°F) but not hot, as hot water will kill the yeast.

The folding and pressing of the butter into the dough is crucial for creating the flaky, tender texture characteristic of Wiener Kringle. Take your time with this step.

You can substitute the almond paste with a mixture of ground almonds, sugar, and egg white if you cannot find pre-made almond paste.

Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

The pretzel shape is traditional, but you can also braid the dough ropes before filling if you prefer a different presentation.

Keywords: wiener kringle, scandinavian bread, almond paste, yeast dough, holiday baking, swedish pastry, braided bread, sweet roll, cardamom, enriched dough, christmas baking, nut filling, jam filled, baked goods, traditional recipe, vegetarian, brunch item, dessert bread, homemade bread
Read it online: https://www.chefs-mate.com/recipe/wiener-kringle/