Recipe: Water kringle

Recipe: Water kringle
(Bob Chamberlin / Los Angeles Times)

Total time:

About 1 1/2 hours, plus rising times



24 (makes 4 individual


, with 6 servings each)


Adapted from Henrik Gram of Hygge Bakery in L.A. This is a typical


pastry found in most bakeries in Denmark. There are also versions of this recipe made with laminated, or layered, dough, but this is a good recipe for a baker to start with. This recipe uses margarine that contains a minimum of 80% fat; do not use modified margarine or vegetable spread, as they contain more water. This recipe also calls for prepared custard or vanilla pudding; the pudding should be made and fully chilled before using.


1 envelope (1/4-ounce) active dry yeast

1 cup plus 2 tablespoons lukewarm water (not over 110 degrees), divided

4 cups plus 2 tablespoons (19 ounces) flour, divided

1 egg, at room temperature

3 1/2 tablespoons (1.75 ounces) margarine, cut into 1/2-inch cubes, room temperature


1/4 cup plus 1/2 teaspoon sugar

1. In the bowl of a stand mixer, or in a large bowl, combine the yeast and one-half cup water with 2 tablespoons flour. Set aside until the yeast begins to bubble, 5 to 10 minutes.

2. Using the paddle attachment, or with a hand mixer, blend in the remaining water and egg until combined. With the mixer running, add the margarine and sugar.

3. Stir in the flour, a spoonful at a time, until incorporated. Remove the dough to a lightly floured board and knead until soft and elastic, 8 to 10 minutes.

4. Place the dough in a large, oiled bowl and loosely cover. Set aside until doubled in size, about an hour.

Remonce filling

Scant 1 cup plus 2 tablespoons (8 ounces) sugar

1/2 pound margarine, at room temperature

While the dough is rising, in another mixing bowl, beat the sugar and margarine together until fully combined. This makes about 1 3/4 cups




1 cup powdered sugar

Warm water

In the bowl of a stand mixer, or in a large bowl, whisk the powdered sugar together with 1 tablespoon water. Continue to add water until a thick glaze forms. Cover the surface of the frosting with plastic wrap (this will keep the frosting from drying out) and set aside.

Kringle and assembly

Prepared dough




Scant 1 cup prepared thick custard crème or vanilla pudding, divided

2 teaspoons ground cinnamon, divided

1 egg

Pinch salt

Prepared frosting

1. Heat the oven to 425 degrees.

2. Divide the dough into 4 pieces. Place 1 piece of dough on a lightly floured work surface (keep the remaining 3 loosely covered with plastic wrap so they do not dry out). Roll the dough into a rectangle about 12 inches long and 10 inches wide. Spread one-third cup plus 2 tablespoons filling (the


) over the rectangle, then spread a scant one-fourth cup custard over the rectangle. Sprinkle one-half teaspoon cinnamon over the custard, then use a spatula or the back of a spoon to gently combine all the fillings, spreading them evenly over the rectangle.

3. Carefully roll the dough into a tube. Place the tube onto a parchment-lined baking sheet and slice most of the way through the tube crosswise into pieces just over three-fourths-inch thick, being careful not to slice all the way through. Flatten each slice to one or the other side, alternating between each to form a Christmas tree pattern.

4. In a small bowl, whisk together the egg and salt. Brush the egg over the formed


and lightly cover it with plastic wrap. Repeat with the remaining pieces of dough to form a total of 4


. Set the


aside in a warm place until they puff and almost double in volume, about 1 hour.

4. Bake the pieces until golden-brown and baked through, 8 to 10 minutes. Cool slightly, then frost with the glaze.

Each serving: 247 calories; 4 grams protein; 35 grams carbohydrates; 1 gram fiber; 10 grams fat; 2 grams saturated fat; 26 mg. cholesterol; 18 grams sugar; 127 mg. sodium.