Apple Kringle

Apple Kringle © kvalifood.com

Apple kringle is a Danish yeast-dough pastry filled with grated apples, cinnamon, sugar and almonds. Shaped into an oval wreath or pretzel form and baked golden with pearl sugar. A classic Sunday bake.

Ingredients

Dough

  • 40 g fresh yeast
  • ½ dl lukewarm water
  • 1½ dl milk
  • 1 egg
  • 150 g butter
  • 450–500 g flour

Filling

  • 60 g butter, softened
  • 3 eating apples
  • 2 tsp cinnamon
  • 3 tbsp sugar
  • 3 tbsp blanched almonds, chopped

Egg wash and topping

  • 1 egg, beaten
  • pearl sugar

Directions

Make the dough

Dissolve the yeast in the lukewarm water. Mix in the milk and egg. Rub the butter into the flour, then add the yeast mixture. Knead the dough thoroughly. Leave to rise for 30 minutes.

Fill and shape

Roll the dough out into a long rectangle on a lightly floured surface. Spread softened butter over four-fifths of the dough. Peel the apples and grate them coarsely. Distribute the apples, sugar, cinnamon and almonds over the buttered section.

Brush the unbuttered edge with beaten egg. Roll the pastry up from the filled side. Place on a baking tray with the seam facing down, shaped into an oval wreath or kringle. Leave to prove for 15 minutes.

Bake

Preheat the oven to 435°F (225°C). Brush the kringle with beaten egg and sprinkle with pearl sugar. Bake in the middle of the oven for 25–30 minutes.

Serving

Leave the kringle to cool on a wire rack. Slice and serve with coffee.

Notes

  • The dough needs good kneading, but not too long — it should be supple, not tough.
  • Grate the apples coarsely so they keep a little bite after baking.
  • Can be frozen for up to 3 months.
  • Remonce (butter, sugar and cinnamon paste) can be used instead of the apple filling for a different classic.