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Cherry-Berry Kringle

Rough puff pastry with a jam filling
Course: Breakfast
Keyword: Kringle

Ingredients

Pastry

  • 226 g unsalted butter (2 sticks)
  • 390 g all-purpose flour (3 c)
  • 3 g kosher salt (½ tsp)
  • 65 g sugar (¼ c + 1 Tbsp)
  • 1 c milk
  • 2 ¼ tsp instant yeast (1 packet)
  • 1 large egg
  • 1 egg white, lightly beaten
  • 2 Tbsp sliced almonds

Filling

  • ½ c jam, jelly, or preserves

Icing

  • 15 g unsalted butter (1 Tbsp)
  • pinch kosher salt
  • 94 g powdered sugar (¾ c)
  • ½ tsp almond extract
  • 1 Tbsp milk

Instructions

Dough

  • Grate the butter on a coarse grater into a large bowl. Put the bowl in the freezer for a few minutes.
  • Meanwhile, warm the milk to about 110 F, just warm. Stir in about 15 g (1 Tbsp) or sugar, and the yeast. Set aside for about 10 minutes.
  • Add the flour, remaining sugar, and salt to the butter. Work the butter into the flour with a pastry blender or your hands until it's the size of small peas.
  • Beat the egg into the milk mixture, then add the liquids to the flour and butter mixture. Stir until it just comes together. Wrap the dough in plastic wrap, and place in the refrigerator until chilled through. About 4-6 hours, or overnight.
  • Remove the cold dough from the refrigerator, and roll into a large rectangle, about ⅜" thick. Fold one third of the dough to the center, then fold the other third over it. Turn the folded dough, and roll out into a rectangle again. Repeat the folding and rolling for a total of three sets of folds.
  • If, at any time, the dough gets soft, put it back in the refrigerator for a few minutes. After all three sets of folds are complete, wrap the dough in plastic wrap again and let it rest in the refrigerator for an hour.
  • Roll the chilled dough out into a long rectangle again. Spread the jam down the middle of the dough, staying at least an inch away from the edges at either end.
  • Slice the dough diagonally from each edge, almost to the filling. Seal one end of the dough (use a bit of the beaten egg white), then fold the sliced dough over the filling, alternating between sides.
  • When you reach the end, trim the corners off, then crimp the dough together at the bottom, again, using a bit of egg white to seal. Gently transfer the kringle to a parchment-lined baking sheet, placing diagonally so it has enough room. Allow to rise in a warm place for about 45 minutes, or until slightly puffy.
  • While the kringle is rising, preheat the oven to 375 F. Once it's risen, brush the kringle with the egg white, and sprinkle with almonds. Bake for 22-25 minutes, until golden brown and puffed up.
  • Allow the kringle to cool slightly, then drizzle with icing.

Icing

  • In a small bowl, melt the butter. Stir in the sugar and salt. Add the almond extract, then the milk, bit by bit, until a drizzling consistency is reached. You might need a bit more milk.

Notes

I used some cherry-raspberry jam that I'd made this past summer.  But lots of other flavors would be equally tasty.  Raspberry, apricot, ligonberry, or cloudberry?