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Discovering the Delights of Wisconsin Apple Kringle

Wisconsin Apple Kringle made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 cups all-purpose flour
  • 1 ½ cups unsalted butter chilled
  • 1 cup whole milk warmed
  • 1 packet active dry yeast 2 ¼ teaspoons
  • 1 cup granulated sugar
  • 3-4 medium apples peeled and diced (e.g., Granny Smith)
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 egg for egg wash
  • Powdered sugar for dusting

Method
 

  1. Prepare the yeast mixture by combining warm milk and yeast in a bowl.
  2. In a large mixing bowl, combine flour and sugar, then cut in chilled butter until crumbly.
  3. Add the bloomed yeast and milk mixture to the flour mixture, then knead to form a dough.
  4. Let the dough rise in a greased bowl covered with a kitchen towel for 1 hour or until doubled in size.
  5. Prepare the apple filling by mixing diced apples, cinnamon, nutmeg, and sugar in a bowl.
  6. Roll out the dough into a large rectangle on a floured surface.
  7. Spread the apple filling evenly over the dough, leaving edges free.
  8. Fold the dough over the filling and seal the edges, then shape it into a ring.
  9. Place the Kringle on a baking sheet lined with parchment paper and let it rise for another 30 minutes.
  10. Preheat the oven to 350°F (175°C) and brush the Kringle with beaten egg before baking.
  11. Bake the Kringle for 25-30 minutes or until golden brown.
  12. Allow the Kringle to cool slightly, then dust with powdered sugar before serving.

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