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Kringle dough is very soft, yet surprisingly easy to work with. The center is a simple filling of nuts, brown sugar and butter, then after baking the Kringle is spread with a confectioners sugar icing and sprinkled with nuts. Serve warm or cold, either way it is absolutely delicious. My sister Linda Stradley shared this recipe from her website What's Cooking America, and it quickly became a favorite with everyone who tasted it.
Recipe type: Dessert | Yeast Bread
  • ¼ cup warm water (110 to 115 degrees)
  • 1 package active dry yeast
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, chilled, cut into small pieces
  • ½ cup warm milk (110 to 115 degrees) (preferably whole milk)
  • 1 egg, lightly beaten
  • 1½ cups finely chopped pecans or walnuts
  • 1 cup firmly packed light brown sugar
  • ½ cup unsalted butter, room temperature
  • 1 cup confectioners (powdered) sugar
  • ½ teaspoon pure vanilla extract
  • 4 to 5 teaspoons water
  • 2 tablespoons finely chopped pecans or walnuts
  1. In a small mixing bowl, combine warm water and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Set aside.
  2. In a large bowl, combine flour, sugar, and salt; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs. Add yeast mixture, milk, and egg; beat until smooth, about 2 to 3 minutes (dough will be very soft.) Place dough in a well greased bowl, cover bowl with plastic wrap and refrigerate at least 2 hours or overnight to rise.
  3. Prepare two large baking sheets; light grease with shortening.
  1. In a medium bowl, combine nuts, brown sugar, and butter; stir until well mixed. Set aside.
  2. Remove dough from refrigerator. Punch dough down then turn onto a well floured pastry mat or pastry board and divide dough in half. Return one half to the refrigerator until ready to use. Working quickly before dough gets warm, roll dough into a 15 inch by 10 inch rectangle.
  3. Spread half of the filling down the center of the rectangle in a 2 inch strip. Fold one long side of the dough over the filling, then fold the other side over. The sides should overlap each other by 1½ to 2 inches. Pinch the seams together to seal. Shape dough into an oval; lightly push one end into the other end and pinch the seams together to seal. Place seam side down on the baking sheet. Repeat with the 2nd half of the dough.
  4. Cover with a small kitchen towel and let Kringles rise is a warm place until doubled in size, 30 to 60 minutes.
  5. Preheat oven to 375 degrees F.
  6. Bake: Bake 20 minutes, or until golden brown. Remove from oven and place pan on a wire cooling rack to cool for 15 minutes before spreading with icing.
  1. In a small bowl, combine confectioners sugar, vanilla, and enough water to make a good spreading consistency. Spread icing onto still warm Kringles.
  1. Sprinkle nuts onto warm icing.
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Greased Oven Temp: 375° Yield: Two Rings Storage: Tightly Wrapped, Room Temperature

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