Ingredients
Scale
Choosing the right ingredients is key to capturing the authentic flavor and texture of this kringle. I always recommend using high-quality butter for that unmistakable richness and fresh almonds for the filling—blanched almonds ground finely give the best texture. When I first started experimenting with laminated dough, I realized that even small substitutions could change the final product, so stick as close as possible to the basics. However, I’ve included some substitutions below for flexibility.
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter (cold, divided into portions)
- ½ cup whole milk (lukewarm)
- 2 teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon salt
- 1 cup blanched almonds (finely ground)
- ½ cup powdered sugar
- 2 tablespoons unsalted butter (softened, for filling)
- 1 teaspoon almond extract
- 1 tablespoon all-purpose flour (for filling)
- 1 large egg (for egg wash)
- Powdered sugar and milk (for glaze)
Substitution suggestions: Use almond meal instead of ground almonds for a coarser texture, or swap whole milk for a dairy-free alternative like oat milk for a lighter finish.
Instructions
- In a small bowl, combine lukewarm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until frothy, indicating the yeast is active.
- In a large mixing bowl, whisk together flour, sugar, and salt. Cut ¾ cup of cold butter into small cubes and rub into the flour mixture until it resembles coarse crumbs, like I learned during my early kitchen days in England.
- Add the yeast mixture and the egg to the flour mixture, stirring until a rough dough forms. Knead gently on a floured surface for about 5 minutes until smooth but not sticky.
- Shape the dough into a rectangle, wrap it in plastic wrap, and chill in the fridge for at least 1 hour. This resting period helps relax the gluten, making the dough easier to roll out.
- While the dough chills, prepare the almond filling by mixing ground almonds, powdered sugar, softened butter, almond extract, and flour until creamy and spreadable.
- Remove the dough from the fridge and roll it into a large rectangle about 12 x 16 inches. Slice the remaining butter (1/4 cup) thinly and lay it evenly over two-thirds of the dough.
- Fold the dough into thirds, like a letter, to encase the butter. Roll out again gently, then repeat the folding process two more times, chilling the dough for 20 minutes between folds. This creates the flaky layers I cherish in laminated dough.
- Roll the dough out one last time to a 12 x 16-inch rectangle. Spread the almond filling evenly over the dough, leaving a 1-inch border around the edges.
- Starting from the long side, roll the dough tightly into a log. Shape the log into an oval on a parchment-lined baking sheet and pinch the ends to seal.
- Brush the kringle with beaten egg for a glossy finish and let it rise in a warm place for 30-45 minutes until puffy.
- Preheat the oven to 375°F (190°C). Bake the kringle for 25-30 minutes or until golden brown and cooked through. Keep an eye on it—my first attempts sometimes browned too quickly!
- While still warm, whisk powdered sugar with a splash of milk to a drizzle-able consistency and glaze the kringle. Allow it to set slightly before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
