“Cherry Marzipan Kringle Recipe for Thanksgiving”

Cherry Marzipan Kringle Recipe for Thanksgiving

Celebrate Thanksgiving with a delicious Danish treat! This cherry marzipan kringle recipe brings the flaky, buttery taste of Racine, Wisconsin, into your home. Filled with marzipan and cherry jam, iced to perfection, it’s ideal for sharing with family and friends.

A Taste of Danish Tradition

Kringles are a beloved pastry from Racine, Wisconsin, introduced by Danish immigrants in the late 19th century. They are typically large rings of Viennese-style pastry, filled with fruit, nuts, or marzipan, and finished with icing. Even newcomers fall in love instantly—this pastry has a way of feeling both indulgent and comforting, perfect for the Thanksgiving season. https://www.youtube.com/watch?v=jqAZQeKRkeU

Ingredients for Cherry Marzipan Kringle

• 220g lukewarm milk
• 25g caster sugar
• 7g dried yeast
• 1 tsp salt
• 200g strong white bread flour
• 160g plain flour
• 40g wholemeal flour
• 200g cold unsalted butter
• 230g marzipan
• 100g sour cherry jam or compote
• 1 beaten egg, for glazing
• Icing sugar, for finishing

Preparing the Dough

1. Mix milk, sugar, yeast, and salt until dissolved.
2. Combine flours in a separate bowl. Gradually mix into the milk mixture until a smooth dough forms.
3. Knead until even, cover loosely, and leave to prove for 1 hour.

Creating the Butter Block

1. Cut cold butter into 12 slices. Arrange into a rectangle on baking paper.
2. Fold paper over butter, press edges, and flatten with a rolling pin.
3. Chill in the fridge until ready to incorporate into the dough.

Laminating the Dough

1. Roll dough into a rectangle. Place butter block in the center and fold dough over.
2. Fold into thirds, chill 30 minutes.
3. Repeat rolling and folding twice more, chilling each time.

Assembling the Kringle

1. Slice marzipan thinly.
2. Cut dough lengthwise into two rectangles and roll out.
3. Spoon cherry jam down the center and layer marzipan on top.
4. Fold edges over the filling, seal, and curl into a ring.
5. Place on baking trays, brush with beaten egg, and bake at 210°C (190°C fan) for 22 minutes.

Finishing Touches

1. Once cooled, gently press each kringle flat with a tray.
2. Drizzle with icing made from icing sugar and water.
3. Slice and serve for a festive, delicious treat.