Description
This Homemade Almond Kringle is a rich, flaky Danish pastry filled with sweet almond paste and topped with crunchy chopped almonds. The soft, buttery dough is made from scratch, with a hint of almond extract to deepen the flavor. Baked to a golden perfection and dusted with powdered sugar, this elegant treat is perfect for breakfast, brunch, or a special dessert.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup whole milk, warmed to 110°F
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon almond extract
Filling and Topping
- 1/2 cup almond paste
- 1/4 cup chopped almonds
- 1 egg wash (1 egg whisked with 1 tablespoon water)
- Powdered sugar for dusting
Instructions
- Activate Yeast: In a small bowl, combine the warm milk and granulated sugar, then sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt. Create a well in the center for the wet ingredients.
- Combine Dough Ingredients: Add the melted butter, egg, almond extract, and yeast mixture into the well of the flour mixture. Mix until a cohesive dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 5 minutes until the dough is smooth and elastic, ensuring proper gluten development for a soft crumb.
- First Rise: Place the dough in a greased bowl and cover with a damp cloth. Let it rise in a warm, draft-free place for about 1 hour or until doubled in size, which helps develop flavor and texture.
- Preheat Oven: While the dough is rising, preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Shape the Dough: Once risen, punch down the dough gently to release air. Roll it out on a floured surface into a rectangle approximately 1/4-inch thick.
- Add Filling: Spread the almond paste evenly over the rolled dough, leaving a 1-inch border around the edges. Sprinkle the chopped almonds evenly on top of the almond paste for added texture.
- Form the Kringle: Roll the dough tightly from one long side, sealing the seams by pinching them. Shape the rolled dough into a ring, pinching the ends together to form a closed circle.
- Prepare for Baking: Place the kringle onto a parchment-lined baking sheet. Brush the surface evenly with the egg wash to promote browning and give the crust a glossy finish.
- Decorate: Use kitchen scissors to snip small cuts about 1 inch apart along the top of the kringle, creating a decorative pattern that also helps steam escape during baking.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the kringle is golden brown and cooked through.
- Cool and Serve: Allow the kringle to cool slightly on a wire rack. Dust generously with powdered sugar before serving to add sweetness and a beautiful finishing touch.
Notes
- Ensure the milk is warmed to about 110°F, which is ideal for activating the yeast without killing it.
- Almond paste can be substituted with marzipan if desired for a sweeter, smoother filling.
- For a flakier texture, you can chill the dough before rolling and filling.
- The kringle is best eaten the day it is baked but can be stored in an airtight container for up to 2 days.
- Reheat slices briefly in a warm oven or toaster oven to refresh the crust.
