Pin
Michigan apple kringle features delicate pastry with gently seasoned apples, folded in soft dough, topped with a delicious vanilla glaze. I became obsessed with recreating this bakery gem after tasting it during my trip to Milwaukee. It's perfect for both morning treats and evening desserts, and has quickly become one of those baking traditions my family looks forward to every year.
The first time I whipped up this kringle was for a family get-together, and now whenever I smell that magical mix of apples and cardamom, I'm instantly transported back to that warm gathering with my loved ones and steaming cups of coffee.
Round Up Your Ingredients
- All-purpose flour: Creates the foundation and layered texture. Grab the newest bag for optimal results
- Kosher salt: Balances sweetness in both components. Try an additive-free sea salt version
- Granulated sugar: Adds sweetness to your dough. Finer crystals mix in more smoothly
- Unsalted butter: Kept cold and diced for crumbly texture. Splurge on quality American butter for better taste
- Active dry yeast: Creates airiness and tender texture. Check it bubbles to confirm it's still good
- Whole milk: Gives the dough its luxurious feel. Slightly warmed works best for yeast activation
- Water: Wakes up the yeast and creates the perfect glaze. Filtered is your best bet
- Egg: Acts as glue and adds richness. Room temperature large eggs blend more easily
- Apple pie filling: The star of your kringle. Pick one with visible apple chunks for better mouthfeel
- Ground cardamom: Adds exotic spicy notes. Always sniff before using as it loses strength quickly
- Powdered sugar: Forms the base of your smooth topping. Run it through a strainer to avoid bumps
- Vanilla extract: Rounds out the flavor profile. Go with real vanilla for maximum impact
How to Make It
- Prepare the Yeast:
- Mix together lukewarm milk, water, and yeast in a small container and set aside about five minutes until it's bubbly and frothy on top. This step makes sure your yeast is ready to help your dough rise properly.
- Make the Dough Base:
- In a big bowl, mix the flour, salt, and sugar. Drop in the cold butter chunks. Use your fingers or a dough tool to rub the butter into the flour until you see small grainy clumps form. This technique is what creates those awesome flaky layers.
- Mix Wet Ingredients and Combine:
- Add the bubbly yeast mixture and egg. Gently fold everything together until the dough barely sticks together. Don't overmix – less handling makes for a softer pastry, so stop once it forms a rough ball.
- Chill the Dough for Flakiness:
- Form the mixture into a ball, wrap in plastic, and stick it in the fridge for at least an hour. This rest time lets everything soak in while the butter firms up, which works magic when baking.
- Roll and Fill:
- Heat your oven to 375 degrees. On a lightly floured countertop, roll the cold dough into a big rectangle. Put the apple filling in a strip down the middle, leaving empty space on the sides. Sprinkle your cardamom over the apples for that wonderful scent.
- Shape the Kringle:
- Bring each long edge of dough over the apple mixture and press the edges to close it up. Carefully bend the filled dough into an oval or traditional horseshoe shape and transfer to a lined baking sheet.
- Bake Until Golden:
- If you want, brush with beaten egg for shine, then bake for twenty two to twenty five minutes until it's puffy and golden brown. Let it cool fully on a wire rack which helps the outside get crispy.
- Glaze and Finish:
- Mix powdered sugar, vanilla, and water in a bowl until creamy. The glaze should flow but not be runny. Drizzle generously across the cooled pastry making pretty patterns. Wait for the glaze to harden before cutting with a sharp bread knife.
I always grab the end piece first because that's where all the sweet apple juice collects and the glaze forms little puddles in the corners. One cool autumn day, baking this turned into a family competition with everyone trying to snatch the first taste straight from the cooling rack.
Flavor Boosters
No cardamom in your pantry? Try using cinnamon, nutmeg, or just a tiny bit of allspice instead. For extra creamy dough, replace half the butter with cream cheese to get that Danish-style richness. You can also use thick apple jam or fresh diced apples quickly cooked with sugar.
Serving Suggestions
Slice big pieces and enjoy them warm alongside coffee or hot apple cider during weekend breakfast. It's amazing with a dollop of whipped cream or vanilla ice cream for dessert. Try sprinkling some toasted chopped pecans or walnuts on the glaze for extra crunch.
Creative Twists
Kringle represents warm hospitality throughout Wisconsin, especially in communities with Scandinavian roots. Autumn is the ideal time for this treat when apples taste their freshest and juiciest. Try swapping in pears or tart cherries for a springtime variation or go with peaches when summer arrives.
Keeping that butter nice and cold is key to getting those amazing flaky layers. Want your glaze to have extra shine? Just mix in a tiny bit of melted butter before you drizzle it on.
Common Questions About This Recipe
- → What makes this Wisconsin apple kringle unique?
The kringle stands out with its rich, folded dough, apple spice filling, and soft, airy texture formed in the traditional oval pattern.
- → Can I use fresh apples instead of pie filling?
Absolutely, just cook diced apples with a bit of sugar and your favorite spices until they're soft for a handmade alternative to store-bought filling.
- → How do I keep the pastry flaky?
Making sure the dough rests in the fridge before you roll it out and using butter straight from the refrigerator will help create those lovely flaky layers.
- → What is the best way to serve Wisconsin apple kringle?
Cut it into portions and enjoy at room temperature alongside coffee or tea, or warm it slightly for a cozy snack.
- → Can the kringle be made ahead?
Sure thing, you can make it a day early. Just keep it wrapped at room temp and add the icing right before you plan to serve it for the freshest taste.