Water kringle

  (Bob Chamberlin / Los Angeles Times / April 26, 2013)


Total time: About 1 1/2 hours, plus rising times

Servings: 24 (makes 4 individual kringle, with 6 servings each)

Note: Adapted from Henrik Gram of Hygge Bakery in L.A. This is a typical Danish pastry found in most bakeries in Denmark. There are also versions of this recipe made with laminated, or layered, dough, but this is a good recipe for a baker to start with. This recipe uses margarine that contains a minimum of 80% fat; do not use modified margarine or vegetable spread, as they contain more water. This recipe also calls for prepared custard or vanilla pudding; the pudding should be made and fully chilled before using.


1 envelope (1/4-ounce) active dry yeast

1 cup plus 2 tablespoons lukewarm water (not over 110 degrees), divided

4 cups plus 2 tablespoons (19 ounces) flour, divided

1 egg, at room temperature

3 1/2 tablespoons (1.75 ounces) margarine, cut into 1/2-inch cubes, room temperature

1/4 cup plus 1/2 teaspoon sugar

1. In the bowl of a stand mixer, or in a large bowl, combine the yeast and one-half cup water with 2 tablespoons flour. Set aside until the yeast begins to bubble, 5 to 10 minutes.

2. Using the paddle attachment, or with a hand mixer, blend in the remaining water and egg until combined. With the mixer running, add the margarine and sugar.

3. Stir in the flour, a spoonful at a time, until incorporated. Remove the dough to a lightly floured board and knead until soft and elastic, 8 to 10 minutes.

4. Place the dough in a large, oiled bowl and loosely cover. Set aside until doubled in size, about an hour.

Remonce filling

Scant 1 cup plus 2 tablespoons (8 ounces) sugar

1/2 pound margarine, at room temperature

While the dough is rising, in another mixing bowl, beat the sugar and margarine together until fully combined. This makes about 1 3/4 cups remonce.