Day 7: Kringle

A few months ago, King Arthur Flour began a rolling event that they call the Bakealong.  Every month, they release a recipe that they invite people to make and then post pictures on their blog or instagram.  It’s a way of building a sort of baking community and it’s good publicity for them as well.  For the most part, I have been playing along, though I don’t always follow the recipes strictly.  December’s recipe is for a butter pecan Kringle.

The first time I ever saw or heard of a Kringle was at Trader Joe’s a few years ago.  An employee was arranging a display of kringles that they had from a famous bakery in the midwest (Minnesota or Wisconsin, I can’t remember which) and she was singing its praises.  So, we bought one to try.  And we were underwhelmed.  Once we looked at the ingredient list, we began to understand why.  It was mostly made of margarine and corn syrup.

Since then, we have not tasted another kringle.  However, I have lately seen a few recipes popping up for this treat, one from America’s Test Kitchen, and now this one from King Arthur Flour.  Neither of these recipes had artificial ingredients, so I decided to give it another try.

If you’ve never had a kringle, it’s basically a pastry made of two types of dough.  The first is a pie crust-like dough.

The second is a choux pastry or the dough that’s used for cream puffs and eclairs.  The choux paste is spread on top of the pie dough so that the pie dough is completely covered.

Then, it’s baked until everything is nice and golden brown.

After it cools, you can top the pastry with whatever you like.  The recipe I was using called for caramel and pecans, but I opted for using up some lingonberry jam that was languishing in the fridge and topped that with icing and sliced, toasted almonds.

The resulting pastry is pretty to look at.  I love how festive it looks with the bright red jam.

And we loved it!  It looks like a hard thing to make, but it actually doesn’t take that much work.  There’s no rolling pin involved, just a couple of bowls and a pot.  If I were a morning person, I could probably make this for breakfast, but alas, I am not.

The pastry has lovely layers and is really great on its own or with a cup of tea or coffee.  It’s great for breakfast or dessert and I’ll definitely be making it again.

Here’s a link to the recipe from King Arthur Flour.

Yesterday’s comments were fun to read!  Of course, cookie cutters are not the only things I collect.  I also collect yarn and knitting bags and I have a fair number of cookbooks as well.  Keep the comments coming today to get another entry into my Box of Christmas treats giveaway.  Tell me what you like to have for breakfast on Christmas morning.

 

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Posted on December 13, 2016, in Baking, Holiday, Inspiration and tagged , , . Bookmark the permalink. 16 Comments.

  1. That looks delicious! I wasn’t tempted to make one until now:)
    My favorite Christmas morning breakfast is homemade cinnamon rolls. Yum!

  2. Love Kringle! Made two different recipes last year with a friend so that we could compare.

    We celebrate with family on Christmas Eve. That being said, we love to have ham biscuits for breakfast on Christmas morning🎄

  3. Always homemade cinnamon rolls on Christmas morning! 🙂

  4. Christmas morning we ALWAYS have cinnamon pecan sticky buns. Family tradition started by my mom, but has been created by me for a very long time now. I’ve altered the recipe a tad bit, but the essence is the same. Mmmmm. It’s a work of love.

  5. Ohmyword that looks delicious! I wished I lived closer, I am a professional taste tester!

  6. Just about the first recipe I mastered from Julia Child, lo, many years ago, was choux pastry. At that time, no one in my circle of friends and relations knew what it was and were always amazed with the ways I served it.

  7. Christmas breakfast wouldn’t be complete without the blueberry porridge my husband has recreated from his memory of breakfast at his Swedish grandparents’ house in the far northern reaches of Ontario. We eat it only a couple times a year because it is truly decadent!

  8. I’ve never heard of this cookie but it looks yummy & festive

  9. This looks so delicious!

    We don’t have a particular Christmas morning tradition as far as food goes. One of the often-requested treats my family enjoyed was Monkey Bread. My husband has been the waffle maker in our family, and often he would make waffles on Christmas morning (or huckleberry pancakes if we had huckleberries in the freezer).

  10. That is so pretty! And sounds delicious! Christmas morning is always just about the same every year. The kids call it “holiday breakfast.” Nothing really out of the ordinary, eggs, bacon or some kind of sausage, some kind of pastry, freshly home made applesauce, oj (and mimosas after they became over 21,) tea or coffee. I think the fact that we all sat down together for breakfast, and well, pastries, were what made it special for them and different from regular weekday rushed breakfast. Now that they are adults, they always ask for holiday breakfast when they are here at those times. It’s cute. And so easy to indulge!

  11. That does look pretty simple! If I get my baking mojo back, I may have to try that… I have made a raspberry cream cheese coffee cake before for Christmas mornings… yum!

  12. We have a full on pancake and bacon feast!

  13. thecrazysheeplady

    So, I’ve just started baking some stuff. Someone gave me a sourdough starter and crock from KAF so I “had” to learn to do something. It’s actually going quite well and I’m toying with making the Springerles.

  14. this is not something i need to read right before sleep! this kooks really good!
    we usually fix pancakes, waffles, german pancake or Swedish crepes

  15. Traditional breakfast would be the best with eggs and bacon. Although I think the SO would like this better, with the jam.

  16. I love a savory bread pudding and some sautéed apples with cinnamon, vanilla, and citrus.

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