Wisconsin Apple Kringle Treat

This apple kringle brings all the cozy charm of a Wisconsin bakery right to your kitchen The crust is unbelievably flaky with a gentle tang from the yeast and each slice reveals a ribbon of warm spiced apples plus a sweet vanilla glaze that sets in a gentle crackle on top On autumn mornings nothing vanishes faster from our table

The first time I shared this at my book club not a single crumb was left My neighbor now texts me every fall for the recipe so she can bring it to Thanksgiving brunch

Ingredients

• All purpose flour: for lightness and sturdy structure sift for even texture
• Kosher salt: brings out natural flavor and balances sweetness use flaky or fine salt for even mixing
• Granulated sugar: just enough to sweeten without overpowering I like unbleached for a warmer taste
• Unsalted butter: cubed and super cold for that signature flakiness choose European style for extra rich dough if possible
• Active dry yeast: ensures the dough puffs and flakes look for fresh active yeast for the best rise
• Whole milk: adds tenderness and richness fresh whole milk yields better crumb
• Water: wakes up the yeast and helps the dough bind use filtered if your tap has minerals
• Egg: enriches the dough gives a golden color and helps hold everything together use a room temperature egg for best blending
• Apple pie filling: the heart of the kringle use a high quality chunky filling or make your own for best texture
• Ground cardamom: a unique Scandinavian touch brings warmth and floral spice freshly ground is worth the effort
• Powdered sugar: creates a creamy smooth glaze sift out lumps for professional finish
• Vanilla extract: perfumes both the dough and glaze pure vanilla really shines here
• Water for glaze: brings the topping to a spreadable consistency add slowly for perfect drizzle

Instructions

Prepare the Dough:

Bloom the yeast by combining warm milk water and yeast in a small bowl Let it sit untouched for five minutes until foamy This gives the dough its distinct rise and lightness

Mix Dry Ingredients and Butter:

In a large bowl whisk together the all purpose flour kosher salt and sugar Then cut the cold cubed butter into the dry ingredients until the mixture looks like rough crumbs You want to see visible bits of butter as they will create the flaky layers Do not overwork the dough here

Form and Chill the Dough:

Pour in the yeast mixture and crack in your egg Gently stir until everything just comes together into a rough dough Avoid overmixing or the kringle will be tough Shape dough into a ball wrap with plastic and let it chill in the refrigerator for at least one hour This rest is crucial for the right texture

Shape the Kringle:

Preheat your oven to three seven five degrees Fahrenheit Roll out the chilled dough into a large thin rectangle on a lightly floured surface Spoon the apple pie filling in a long strip down the center and sprinkle cardamom evenly Make sure the filling is not too wet to avoid a soggy bottom

Fold and Seal:

Fold the sides of the dough lengthwise over the apple filling pressing the seams to seal Shape the log into an oval or horseshoe Transfer gently onto a parchment lined baking sheet and tuck edges under for a tidy look

Bake:

If desired brush with a bit of egg wash for shine Bake in the preheated oven for about twenty two to twenty five minutes or until golden brown and beautifully flaky Be patient and let cool completely on a wire rack before adding glaze

Glaze and Finish:

Stir together powdered sugar vanilla and water until smooth and creamy The glaze should be thick but pourable Drizzle freely over the cooled kringle Let stand until the glaze sets to a lovely sheen before slicing and serving

My favorite detail is the cardamom It reminds me of my grandmother’s Scandinavian kitchen where she would sneak a pinch of spice into sweet rolls and quietly smile as we tried to guess the flavor My family always gathers with coffee around the kitchen island waiting for the kringle to cool just enough that the glaze almost sticks to our fingers

Storage Tips

Store leftover kringle tightly wrapped at room temperature for up to two days It will keep its flaky texture best unrefrigerated If you have extra you can freeze either whole or sliced pieces wrapped in foil Simply thaw and refresh in a low oven to crisp

Ingredient Substitutions

If you do not have cardamom try ground cinnamon or nutmeg instead You can swap the apple pie filling for cherry blueberry or even a homemade pear filling For the glaze a splash of maple extract instead of vanilla is delightful in autumn

Serving Suggestions

A slice of kringle pairs perfectly with strong coffee or a mug of hot mulled cider Add a dollop of whipped cream or a scoop of vanilla ice cream for dessert at a fall dinner Thin slices make a stunning brunch centerpiece

Cultural Context

The kringle is the state pastry of Wisconsin Its roots are in Old World Danish and Scandinavian baking where yeasted laminated doughs and fruit fillings bring warmth to chilly mornings The apple version is a Midwest autumn staple

Seasonal Adaptations

Swap apple pie filling for cherry in spring Try a cinnamon pecan filling in winter Use fresh sliced peaches tossed in sugar for summer

Success Stories

My friend made this for her daughter’s college move in brunch in Madison and it became the unofficial welcome home treat At our last family reunion every age from toddler to ninety year old lined up for seconds and thirds The glaze was the first thing to disappear from little fingers

Freezer Meal Conversion

Make the dough shape and fill your kringle then freeze unbaked wrapped tightly Thaw in the fridge overnight and bake fresh for guests You can also freeze baked cooled kringle without glaze Rewarm gently in the oven and drizzle glaze fresh for bakery flavor

A homemade kringle makes every autumn feel extra special Serve warm with coffee and enjoy the bakery experience right at home

Recipe Q&A

→ What kind of apples work best for the filling?

Apple pie filling is recommended for convenience, but homemade fillings with tart apples like Granny Smith offer extra flavor.

→ How do I keep the pastry flaky?

Use cold, cubed butter and avoid overmixing the dough. Chilling before shaping is essential for flakiness.

→ Can I make the Kringle ahead of time?

Yes, prepare and bake in advance. Add glaze after cooling. Store covered at room temperature for two days.

→ Is it possible to freeze Kringle?

Freeze the baked, unglazed Kringle wrapped tightly. Thaw, add glaze, and serve for best freshness.

→ What other fillings can I try?

Try cherry, raspberry, almond, or pecan fillings to give your Kringle a unique twist.