Dessert: United States – Wisconsin (Upper Midwest) – Kringle

Serving Size: 8

Approximate Time

Prep 1 hr

Cook 35 min

Additional 1 hr 30 min

Total 3 hrs 5 min

Ingredients

- 3 1/2 cups (420 g) all-purpose flour  
- 1/3 cup (67 g) granulated sugar  
- 2 1/4 tsp (7 g) instant yeast (1 packet)  
- 1/2 tsp (3 g) fine salt  
- 3/4 cup (180 ml) whole milk, warmed to 100-110°F (38-43°C)  
- 1 large egg, approx. 50 g (for dough)  
- 4 tbsp (60 g) unsalted butter, softened (for dough)  
- 8 oz (225 g) cold unsalted butter, in one block for laminating  
- 1 cup (120 g) dried cherries, chopped  
- 1/2 cup (60 g) dried cranberries, chopped  
- 1/4 cup (50 g) granulated sugar (filling)  
- 2 tbsp (16 g) cornstarch  
- 2 tbsp (30 ml) water (to rehydrate fruit)  
- 3/4 cup (85 g) pecans, toasted and chopped  
- 1 tbsp (15 ml) lemon juice  
- 1 tsp (5 ml) vanilla extract  
- 1/2 tsp (1 g) ground cinnamon (optional)  
- 1 large egg, approx. 50 g (for egg wash) + 1 tbsp (15 ml) water  
- 1 cup (120 g) powdered sugar (glaze)  
- 2 tbsp (30 ml) milk or cream (glaze)  
- 1/2 tsp (2.5 ml) vanilla extract (glaze)  
- 1-2 tbsp (15-30 g) sanding sugar or coarse sugar for sprinkling (optional)

Instructions

Short Description:
A large, oval, flaky Danish-style pastry filled with a sweet Wisconsin-inspired mix of cherries, cranberries, and toasted pecans, finished with a vanilla glaze. This version uses a laminated yeasted dough for a crisp, buttery crust and a fruit-nut center characteristic of Wisconsin bakeries.

Regional Notes:
Wisconsin Kringle adapts the Danish kringle using local fruits and nuts—dried cherries and cranberries and pecans are common fillings in the state. The pastry is shaped into an oval and often served as a shareable dessert from regional bakeries, rather than the smaller individual Danish pastries found elsewhere.

1. Make the dough: In a large bowl or stand mixer, whisk flour, granulated sugar, instant yeast, and salt. In a separate bowl, combine warmed milk, 1 egg (for dough), and softened butter. Add wet ingredients to dry and mix/knead until a smooth, slightly tacky dough forms, about 4–6 minutes by mixer or 8–10 minutes by hand. Form into a disk, wrap, and refrigerate 30 minutes.
2. Prepare butter block: While dough chills, put the 8 oz (225 g) cold butter between two sheets of parchment and pound/roll it with a rolling pin into a rectangle about 7 x 5 inches (18 x 13 cm). Keep chilled but pliable.
3. Laminate dough (turns): On a lightly floured surface, roll chilled dough to about 12 x 9 inches (30 x 23 cm). Place the butter block centered on the lower two-thirds, fold the top third of dough over, then the bottom third up (letter fold) to encase butter. Seal edges and turn seam-side down. Roll gently into a long rectangle about 12 x 8 inches (30 x 20 cm). Fold into thirds (one turn). Wrap and chill 30 minutes. Repeat rolling and folding (one turn each time) two more times, chilling 30 minutes between turns (total 3 turns). Keep dough cold but workable.
4. Make the filling: In a small saucepan, combine chopped dried cherries, dried cranberries, sugar (filling), cornstarch, and 2 tbsp (30 ml) water. Warm over medium heat, stirring, until fruit softens and mixture thickens, about 4–6 minutes. Remove from heat and stir in toasted pecans, lemon juice, vanilla, and cinnamon if using. Let cool to room temperature.
5. Shape the kringle: Preheat oven to 375°F (190°C). On a floured surface, roll the laminated dough into an oval about 14 x 10 inches (36 x 25 cm) and roughly 1/8 inch (3 mm) thick. Transfer to a parchment-lined baking sheet.
6. Fill and braid: Leave a 1-inch (2.5 cm) border around the oval. Spread the cooled cherry-cranberry-pecan filling in a long strip down the center lengthwise. Using a sharp knife or pizza cutter, cut 1-inch (2.5 cm) strips from the edge of the dough toward the filling on both long sides. Fold alternating strips over the filling in a simple plait or overlapping fashion to cover the filling and form a sealed oval (traditional kringle leaves a window of filling exposed in the center — you may fold without fully covering the center if preferred). Pinch ends to seal.
7. Proof: Cover loosely with plastic wrap or a clean towel and let the shaped kringle rest in a warm spot until puffed, about 40–60 minutes (it should rise noticeably but not double).
8. Egg wash and bake: Whisk the second egg with 1 tbsp (15 ml) water and brush the surface lightly. Sprinkle sanding sugar if desired. Bake in preheated oven 25–30 minutes, rotating halfway, until deep golden brown and internal temperature near 200°F (93°C).
9. Cool and glaze: Transfer to a wire rack and cool 15–20 minutes. Whisk powdered sugar with milk or cream and vanilla to a pourable glaze (add more milk 1 tsp at a time if needed). Drizzle glaze over warm kringle; let set 15–20 minutes before slicing.
10. Serve: Slice into 8 wide wedges and serve warm or at room temperature. Kringle keeps covered at room temperature 1–2 days or refrigerated up to 4 days; rewarm briefly before serving if chilled.