Danish Almond Kringle

Ingredients

• For the dough: For the dough:
• 2 ½ cups (300g) all-purpose flour 2 ½ cups (300g) all-purpose flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• ¼ cup (50g) granulated sugar ¼ cup (50g) granulated sugar
• ½ teaspoon salt ½ teaspoon salt
• ½ cup (113g) unsalted butter, cold and cubed ½ cup (113g) unsalted butter, cold and cubed
• ½ cup (120ml) whole milk, lukewarm ½ cup (120ml) whole milk, lukewarm
• 1 large egg, beaten 1 large egg, beaten
• For the almond filling: For the almond filling:
• 1 ½ cups (180g) almond flour 1 ½ cups (180g) almond flour
• ½ cup (100g) granulated sugar ½ cup (100g) granulated sugar
• ½ cup (113g) unsalted butter, softened ½ cup (113g) unsalted butter, softened
• 1 teaspoon almond extract 1 teaspoon almond extract
• 1 large egg, beaten 1 large egg, beaten
• For the icing: For the icing:
• 1 cup (120g) powdered sugar 1 cup (120g) powdered sugar
• 2 tablespoons milk 2 tablespoons milk
• ½ teaspoon almond extract ½ teaspoon almond extract

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 9g)
• Carbohydrates: 38g (Sugar: 18g)
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt for the dough. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
2. 2.
   Add the lukewarm milk and beaten egg to the flour mixture. Mix until a dough forms, then transfer it to a floured surface and knead for about 5 minutes until smooth and elastic.
3. 3.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
4. 4.
   In the meantime, prepare the almond filling by combining the almond flour, sugar, softened butter, almond extract, and beaten egg in a bowl. Mix until well combined and set aside.
5. 5.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
6. 6.
   Once the dough has risen, punch it down and roll it out into a large rectangle on a floured surface.
7. 7.
   Spread the almond filling evenly over the dough, leaving a small border around the edges.
8. 8.
   Starting from one long side, tightly roll the dough into a log. Carefully transfer the log onto the prepared baking sheet and shape it into an oval or pretzel-like shape.
9. 9.
   Bake the Danish Almond Kringle for 25-30 minutes or until golden brown.
10. 10.
    While the pastry is baking, prepare the icing by whisking together the powdered sugar, milk, and almond extract until smooth.
11. 11.
    Once the Kringle is done baking, remove it from the oven and let it cool for a few minutes. Drizzle the icing over the warm pastry.
12. 12.
    Allow the Danish Almond Kringle to cool completely before serving.

Treat your ingredients with care...

• Almond Flour — Make sure to use blanched almond flour for a smooth and consistent texture in the filling.
• Active Dry Yeast — Activate the yeast by dissolving it in lukewarm milk with a pinch of sugar before adding it to the dough mixture.
• Butter — Use cold butter for the dough and softened butter for the almond filling to achieve the desired consistency.

Tips & Tricks

• For an extra touch of flavor, sprinkle sliced almonds on top of the icing before it sets.
• If you prefer a sweeter filling, you can add a tablespoon of honey or maple syrup to the almond filling mixture.
• Serve the Danish Almond Kringle warm or at room temperature for the best taste and texture.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• To reheat the Kringle, place it in a preheated oven at 180°C (350°F) for a few minutes until warmed through.

Serving advice

Slice the Danish Almond Kringle into generous portions and serve it on a platter. It pairs perfectly with a hot cup of coffee or tea.

Presentation advice

To enhance the presentation, drizzle the icing over the Kringle in a decorative pattern. You can also sprinkle some powdered sugar on top for an elegant touch.