Kringles in Racine, Wis.

Bendt Bendtsen, a fourth-generation kringle maker, holds a long sheet of layered dough. When it’s baked two days later, the dough will form into 48 thin, flaky layers.

Bendt Bendtsen holds a sheet of layered kringle dough.   (Jay Jones/Chicago Tribune )

A kringle filled with tart cherries from Door County, Wis., awaits sale at Bendtsen’s Bakery in Racine.   (Jay Jones/Chicago Tribune )

Cindy Bendtsen packages a fresh-baked kringle at the family-run bakery in Racine, Wis. The Bendtsens have been made kringles since 1934.

Matt Horton of O&H Danish Bakery gives guests a behind-the-scenes peek at how kringles are made during demonstrations that explain the complicated process.

The many layers of dough are visible as Bendt Bendtsen begins to make kringles at the family-owned bakery in Racine.   (Jay Jones/Chicago Tribune )

Baker Wayne Palmer-Ball holds a kringle ready for packaging inside Lehmann’s Bakery in Racine. The business sells its kringles at Sam’s Club stores in a dozen states, including Illinois.

A pecan-bourbon kringle is one of the special orders available at Lehmann’s Bakery. Wayne Palmer-Ball, a Louisville native, adds Maker’s Mark Kentucky bourbon to the icing.

Christmas ornaments surround a kringle at O&H Danish Bakery in Racine. The commemorative ornament, which features two kringles and the Danish and American flags, was sold as a fundraiser for local Kiwanis clubs.

Kringles in a variety of tempting flavors are made daily at Bendtsen’s Bakery in Racine.   (Jay Jones/Chicago Tribune )

Reflecting the bakery’s Danish roots, the checkout stand at O&H on Washington Avenue in Racine is shaped like a Viking ship.   (Jay Jones/Chicago Tribune )