Introduction

Wisconsin Apple Kringle is a beloved pastry that originated from the Danish settlers who brought their baking traditions to the Midwest. This delightful treat features a flaky, buttery dough filled with sweet apples and spices, making it a perfect addition to any dessert table or a cozy breakfast.

The popularity of Kringle in Wisconsin has earned it a place in many homes and festivals. Its layers of dough create a beautiful presentation, and the smell of baking apples fills the kitchen with warmth and nostalgia, reminding us of the comforts of home.

Ingredients

4 cups all-purpose flour
This forms the base of the dough, providing structure and stability. It helps create the flaky layers characteristic of a good Kringle.
1 ½ cups unsalted butter, chilled
Butter adds richness and flavor while contributing to the flakiness of the pastry. Using chilled butter prevents the dough from becoming too soft during mixing.
1 cup whole milk, warmed
Milk adds moisture to the dough and helps activate the yeast for a light texture. Warm milk also promotes better rising of the dough.
1 packet active dry yeast (2 ¼ teaspoons)
Yeast is essential for leavening the dough, leading to a light and airy texture. It ferments the sugars, contributing to the overall flavor.
1 cup granulated sugar
Sugar adds sweetness to the filling and helps balance the tartness of the apples. It also contributes to the browning of the crust.
3-4 medium apples, peeled and diced (e.g., Granny Smith)
Apples provide the star flavor and texture of the filling. Tart varieties ensure a balanced sweetness and prevent the filling from becoming overly sweet.
1 teaspoon cinnamon
Cinnamon adds warmth and spice, enhancing the overall flavor of the apple filling. It complements the natural flavors of the apples beautifully.
½ teaspoon nutmeg
Nutmeg brings a unique, warm earthiness to the mix that deepens the flavor profile of the filling.
1 egg, for egg wash
Beaten egg gives the Kringle a beautiful golden-brown finish when baked. It also adds a slight sheen to the surface.
Powdered sugar, for dusting
Powdered sugar adds a sweet finishing touch and enhances the visual appeal of the Kringle when serving.

Directions & Preparation

Step 1: Prepare the yeast mixture by combining warm milk and yeast in a bowl.

Start by measuring warm milk (around 110°F) and sprinkling the yeast over it. Allow it to sit for about 5-10 minutes until foamy. This blooms the yeast, activating it for the dough, ensuring that your Kringle rises properly during baking.

Step 2: In a large mixing bowl, combine flour and sugar, then cut in chilled butter until crumbly.

Sift together the flour and granulated sugar in a large bowl. Then, using a pastry cutter or your fingers, incorporate the cold, cubed butter until the mixture resembles coarse crumbs. This process is crucial for achieving the flaky texture of the pastry.

Step 3: Add the bloomed yeast and milk mixture to the flour mixture, then knead to form a dough.

Create a well in the center of the flour mixture and pour in the activated yeast. Mix until the dough comes together, then turn it out onto a lightly floured surface to knead for about 5-7 minutes. Kneading develops the gluten, which gives the dough strength and elasticity.

Step 4: Let the dough rise in a greased bowl covered with a kitchen towel for 1 hour or until doubled in size.

Transfer the kneaded dough into a greased bowl, cover with a damp cloth, and place it in a warm, draft-free space. Allowing the dough to rise is vital for creating a light, airy Kringle.

Step 5: Prepare the apple filling by mixing diced apples, cinnamon, nutmeg, and sugar in a bowl.

In a separate bowl, combine the diced apples with cinnamon, nutmeg, and sugar. This mixture is essential as it enhances the flavors of the apples and will create a beautifully fragrant filling.

Step 6: Roll out the dough into a large rectangle on a floured surface.

Once risen, punch down the dough to release air, then turn it onto a floured surface. Roll it out into a rectangle roughly ¼ inch thick, ensuring an even thickness for uniform baking and flakiness.

Step 7: Spread the apple filling evenly over the dough, leaving edges free.

Carefully spread the apple filling over the rolled-out dough, making sure to leave a small border around the edges. This prevents the filling from spilling out during baking and allows you to seal the Kringle.

Step 8: Fold the dough over the filling and seal the edges, then shape it into a ring.

Gently fold the dough over the filling to create a log shape, pinching the edges to seal. Bring the ends together to form a circle, sealing them tightly to prevent spillage during baking.

Step 9: Place the Kringle on a baking sheet lined with parchment paper and let it rise for another 30 minutes.

Transfer the formed Kringle onto a parchment-lined baking sheet, allowing it to rise again. This step is crucial for achieving the final light texture, especially after shaping.

Step 10: Preheat the oven to 350°F (175°C) and brush the Kringle with beaten egg before baking.

Preheating the oven ensures an even and consistent baking environment. Brush the surface of the Kringle with beaten egg, which will give it a rich golden color and glossy finish.

Step 11: Bake the Kringle for 25-30 minutes or until golden brown.

Bake the Kringle in the preheated oven until it is golden-brown on top. The baking time may vary, so keeping an eye on the color is crucial for achieving that perfect look.

Step 12: Allow the Kringle to cool slightly, then dust with powdered sugar before serving.

Let the Kringle cool on a wire rack for a few minutes before dusting it with powdered sugar. This final touch not only sweetens the pastry but also enhances its visual appeal when presented.

The Origin of Wisconsin Kringle

Wisconsin's Kringle tradition traces back to the Danish immigrants who settled in the region in the 19th century. They brought with them their rich baking heritage, adapting it into this flaky pastry. Over the years, Kringle has become a symbol of Wisconsin's cultural heritage, often celebrated during festivals and local bakeries.

Choosing the Right Apples

For an authentic Apple Kringle, the choice of apples significantly impacts flavor. Tart varieties like Granny Smith make for a perfect filling, maintaining their shape and balance against the sweet dough. When selecting apples, look for firm, crisp varieties that will cook down without turning mushy, keeping the filling hearty and delicious.

Creative Variations on a Classic

While the traditional apple filling is delightful, don't hesitate to experiment with other flavors. Consider pears, cranberries, or even a mix of nuts for a unique twist. Adding spices like ginger or cardamom can also elevate the flavor, making each Kringle uniquely your own.

FAQs

What can I do if my dough isn’t rising?

If your dough isn't rising, first check the yeast's freshness. Ensure the milk wasn't too hot when blooming the yeast. Sometimes, letting it rise in a warmer location can help.

How can I prevent my filling from getting too watery?

To avoid a watery filling, ensure your apples are well-drained before mixing with sugar and spices. You can also add a tablespoon of flour to absorb excess moisture.

Can I make a savory version of Kringle?

Yes! You can substitute the sweet apple filling with savory ingredients like cheese, spinach, or herbs for a delicious twist.

What should I do if the Kringle is overcooked?

If the Kringle is overcooked, it's best to slice it while still warm and enjoy it with a scoop of ice cream or serve with a sauce to add moisture.

Is there a way to add nuts to the apple filling?

Absolutely! Chopped pecans or walnuts can be added to the apple filling for added texture and flavor.

Why is my Kringle dough too sticky?

If your dough is too sticky, it may be due to added moisture. If it feels excessively wet, gradually incorporate more flour until you achieve the desired consistency.

How do I enhance the flavor of my apple filling?

Add a splash of lemon juice or vanilla extract to the apple filling for added depth of flavor. This can brighten the sweetness of the apples.

What’s the best way to serve Wisconsin Apple Kringle?

Serve warm or at room temperature, optionally accompanied by whipped cream or vanilla ice cream, to enhance its delightful flavors.

Conclusion

Wisconsin Apple Kringle is more than just a pastry; it's a tradition that brings warmth and joy to every occasion. With its flaky exterior and sweet apple filling, it's a delightful treat that can brighten even the dullest day.

Whether enjoyed at breakfast, as a snack, or a dessert, this Kringle is sure to impress. Embrace the process, savor each bite, and share the deliciousness with friends and family.

Recipe Card

Print Pin