Name: Kringle
Cook time: 2 hours
Total time: 2 hours 40 minutes (plus chilling and cooling)
Yield: 10–12 servings
Ingredients: ¼ cup whole milk; ¾ tsp. active dry yeast; ¼ tsp. plus 1 Tbsp. granulated sugar; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1¼ cups plus 2 Tbsp. plus 2 tsp. (175 g) all-purpose flour; plus more for surface; 1 large egg; 10 Tbsp. (1¼ sticks) unsalted butter, room temperature; 1 large egg, separated; 3.5 oz. almond paste; ¼ cup (50 g) granulated sugar; 2 Tbsp. unsalted butter; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ¼ tsp. almond extract (optional); ¼ cup cherry jam; 1 cup (110 g; or more) powdered sugar; 1 Tbsp. plus 1 tsp. (or more) whole milk; 2 Tbsp. coarsely chopped unsalted roasted almonds (optional)

A Kringle topped with icing and chopped almonds cut to show a cherry filling.

Photo by Elizabeth Coetzee, Food styling by Stevie Stewart

A kringle is a flaky, buttery pastry with deep Northern European roots. Danish immigrants brought the tradition for making the original pretzel-like specialty with them to their new homes in the small town of Racine, WI. After combining Danish and American baking techniques, the Wisconsin kringle was born: a shareable large oval pastry that gets filled with various ingredients like nuts, jams, and chocolate and coated in a thick, sweet icing. Often served during the holiday season (but delicious year-round), the pastry is now referred to as the “official Wisconsin pastry.”

Not in Racine? No worries, as you’ve likely seen them at Trader Joe’s, where the notable O&H Bakery sells its beloved kringle. But it’s worth making fresh kringle at home. Almond is a classic flavor for a kringle, and cherry complements the nut filling beautifully, offering tartness that cuts through the almond’s sweet richness. I absolutely adore almond extract, but many people find it overpowering. It’s optional here to give you flexibility.

Be mindful that this recipe is no doubt a baking project. It requires time, patience, and a delicate hand. However, the lamination technique of using softened butter instead of chilled (a popular method for laminating dough) helps make the intimidating process more approachable. And if you want to split up the labor, make the dough the day before (up to step 3), and leave the baking and assembly for the day of. The kringle is ideal for brunch or as a treat that keeps giving all week long.