Lauren's Family Kringle -- Swedish Kringle (or Danish or Norwegian depending on the baker)!
Here is the recipe my Mom and Grandma Jo use for kringle. It is such a simple recipe, as you know, but they streamlined it even more. They don’t bother dividing the recipe into two strips—no time for that with 5 kids running around the farm! Rather, they form the dough into one long, wide shape to fit a 9 x 13” pan. So that is exactly what I do.
- 1/2 cup butter softened
- 1 cup flour
- 2 tablespoons water cold!
The puff, or pate choux:
- 1/2 cup butter
- 1 teaspoon almond extract
- 1 cup flour
- 3 eggs
- Confectioners' sugar glaze (See notes)
- Sliced almonds
Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour. Add 2 tablespoons of ice water over mixture; mix with fork or pastry cutter, even your hands. Round into ball; divide in half (if you want to or just shape to fit a 9 x 13” pan). On a lined or ungreased baking sheet, shape each half into a strip, about 12 x 3 inches.
In a saucepan, heat 1/2 cup butter and 1 cup of water to rolling boil. I like to cut the butter up in pieces to help the butter and water come to a boil evenly. Remove from heat and add almond extract. Add 1 cup flour all at once. Stir (with fervor!) until a ball form. Beat in eggs one at a time, until smooth. Don’t worry if the batter looks slimey. It will eventually all combine beautifully. Do know it is a very thick, gluey texture. Divide in half if you made 2 strips; spread each half evenly over strips leaving no border or edge. If you made just one large kringle do the same by spreading evenly over entire kringle.
Bake about 60 minutes or until light brown. Cool and frost.
Mix 1 1/2 cups confectioners' sugar, 2 tablespoons room temperature butter, 1 1/2 teaspoons almond extract or vanilla and 1-2 tablespoons hot water. Beat until smooth and smear.