A Danish kringle is a traditional pastry that holds a cherished place in Denmark’s culinary heritage. Characterized by its flaky, buttery layers and a variety of sweet fillings, the kringle has not only been a staple in Danish bakeries but has also found a special place in American culture, particularly in the Midwest.
Origins and History
The term “kringle” originates from the Old Norse word kringla, meaning ring or circle, which reflects its classic pretzel-like shape. Introduced to Denmark by Roman Catholic monks in the 13th century, the kringle evolved over time into a sweet, filled pastry that became integral to Danish baking traditions.
In the mid-19th century, a bakers’ strike in Denmark led to the introduction of Austrian baking techniques, notably the layering of yeast dough with butter. This method significantly influenced Danish pastries, including the kringle, enhancing their flaky texture.
Traditional Danish Kringle
In Denmark, the kringle is traditionally shaped like a pretzel and can be made from either puff pastry or yeast dough. Common fillings include remonce (a mixture of butter and sugar) or marzipan, often complemented by raisins. The pastry is typically adorned with coarse sugar, nut flakes, or icing, adding to its visual appeal and sweetness.
The Kringle in the United States
Danish immigrants brought the kringle to the United States in the late 19th century, particularly to Racine, Wisconsin, which became a hub for Danish-American culture. Over time, the kringle’s shape transformed from the traditional pretzel to a large, flat oval, measuring approximately 14 inches by 10 inches. This adaptation was made to eliminate unfilled, overlapping parts of the pastry, ensuring a more consistent distribution of fillings.
In 2013, the kringle was designated the official state pastry of Wisconsin, highlighting its significance in the region’s cultural and culinary landscape.
Learn more about Danish kringle and its variations here.
Preparation and Fillings
Crafting a Danish kringle is a labor-intensive process that requires patience and skill. The dough is meticulously rolled to create multiple layers, often up to 36, resulting in a light and flaky texture. After resting, the dough is shaped into an oval and filled with a variety of sweet fillings. Popular options include almond paste, pecans, raspberries, cherries, apples, and cream cheese. Once filled, the pastry is baked until golden brown and then drizzled with icing or sprinkled with sugar and nuts.
Cultural Significance and Modern Popularity
The kringle holds a special place in both Danish and American traditions. In Denmark, it is often associated with celebrations and special occasions, such as birthdays, where it is served alongside hot chocolate.
In the United States, particularly in the Midwest, the kringle has become a beloved treat during the holiday season. Bakeries in Racine, Wisconsin, such as O&H Danish Bakery and Bendtsen’s Bakery, continue to uphold traditional kringle-making methods, offering a variety of flavors that cater to both traditional and contemporary tastes.
The kringle’s popularity has also been bolstered by its availability in national grocery chains. For instance, Trader Joe’s offers seasonal kringle varieties, including almond and pumpkin caramel, sourced from traditional Danish bakeries. These offerings have garnered a dedicated following among consumers, further cementing the kringle’s place in American holiday traditions.
Conclusion
The Danish kringle is more than just a pastry; it is a symbol of cultural heritage and culinary artistry. From its origins in Denmark to its adaptation and popularity in the United States, the kringle represents a bridge between traditions, bringing a taste of Danish baking to a global audience. Whether enjoyed with a cup of coffee during a festive gathering or as a special treat on a cozy morning, the kringle continues to delight pastry lovers with its rich history and delectable flavors.
For more insights into this delightful pastry, visit The Danish Dream.
