Description
A beautifully braided pastry, this apple kringle features a tender, flaky dough generously filled with spiced apples. Baked to a golden perfection, its warm, aromatic core of cinnamon-kissed apples offers a delightful contrast to the soft pastry. A smooth, sweet vanilla glaze is drizzled over the top, adding a final layer of sweetness and a delicate finish to this comforting baked treat.
Ingredients
- *For the Dough:*
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk (105-115°F / 40-46°C)
- ¼ cup granulated sugar
- 1 large egg, room temperature
- ¼ cup unsalted butter, melted and cooled
- ½ teaspoon salt
- 2 ½ cups all-purpose flour, plus more for dusting
- *For the Apple Filling:*
- 2 medium apples (such as Honeycrisp or Granny Smith), peeled, cored, and finely diced
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1 tablespoon all-purpose flour
- *For the Vanilla Glaze:*
- 1 cup powdered sugar
- 2–3 tablespoons milk or water
- ½ teaspoon vanilla extract
Instructions
- **Activate Yeast:** In a large bowl, combine warm milk, yeast, and 1 teaspoon of the granulated sugar. Stir gently and let sit for 5-10 minutes until foamy.
- **Prepare Dough:** Add the remaining granulated sugar, egg, melted butter, and salt to the yeast mixture. Mix well. Gradually add the flour, mixing until a shaggy dough forms.
- **Knead Dough:** Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- **First Rise:** Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- **Prepare Filling:** While the dough rises, combine diced apples, granulated sugar, cinnamon, melted butter, and flour in a medium bowl. Stir to coat the apples evenly.
- **Roll Dough:** Once risen, gently punch down the dough. On a lightly floured surface, roll the dough into a rectangle approximately 12×18 inches.
- **Add Filling:** Spread the apple filling evenly over one half of the dough, leaving a ½-inch border along the edges. Fold the other half of the dough over the filling, pressing the edges to seal.
- **Shape Kringle:** Using a sharp knife or pizza cutter, cut the dough lengthwise into three equal strips. Carefully braid the strips together, keeping the filling enclosed.
- **Form Ring:** Gently form the braided dough into a circle, bringing the ends together and pinching them to seal. Transfer the kringle to a baking sheet lined with parchment paper.
- **Second Rise:** Cover the kringle loosely with plastic wrap and let rise in a warm place for another 30-45 minutes, or until visibly puffy.
- **Bake:** Preheat oven to 375°F (190°C). Bake for 25-30 minutes, or until golden brown and cooked through. If browning too quickly, loosely tent with foil.
- **Prepare Glaze:** While the kringle cools slightly, whisk together powdered sugar, milk/water, and vanilla extract in a small bowl until smooth and pourable.
- **Glaze Kringle:** Once the kringle has cooled for about 15-20 minutes, drizzle the vanilla glaze generously over the top. Serve warm or at room temperature.
Notes
* Ensure your milk is warm, not hot, to properly activate the yeast without killing it.
* For best flavor and texture, use firm, slightly tart apples that hold their shape when baked.
* If your kitchen is cool, you can proof the dough in a slightly warm (turned off) oven.
* Adjust the amount of milk in the glaze to achieve your desired consistency; start with less and add more as needed.
* Store leftover kringle in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320
- Fat: 9g
- Carbohydrates: 55g
- Protein: 6g