Wisconsin Apple Kringle

Imagine biting into a buttery, flaky pastry filled with sweet cinnamon-spiced apples and topped with a delicate glaze that perfectly balances the tartness beneath. The Wisconsin Apple Kringle is a Scandinavian-inspired treasure that has become a beloved Midwestern tradition, especially in Wisconsin where Danish immigrants brought this delicacy generations ago. This ring-shaped pastry delivers layers of flavor and texture that make it impossible to stop at just one slice. You’ll learn how to create this iconic Wisconsin Apple Kringle at home, capturing the authentic taste that makes it a must-have for special breakfasts and holiday gatherings.

Why You’ll Love This Recipe

The Wisconsin Apple Kringle stands apart from ordinary pastries with its distinctive ring shape and incredible texture contrast. The exterior provides a satisfying crispness that gives way to tender, buttery layers within—a perfect canvas for the spiced apple filling that nestles inside. What makes this recipe truly special is how it balances the rich pastry with bright apple flavors, creating something greater than the sum of its parts.

You’ll appreciate how this recipe breaks down a seemingly complex pastry into manageable steps, allowing even first-time bakers to achieve impressive results. The aroma that fills your kitchen as it bakes is reason enough to try this recipe—the scent of butter, cinnamon, and baking apples creates an atmosphere of warmth and comfort that signals something truly special is about to emerge from your oven.

Best of all, while the authentic Apple Kringle requires some time, most of it is hands-off, letting the dough rest and develop flavor while you go about your day. The result is a showstopping treat that will quickly become a tradition in your home too.

Ingredients

For the Pastry Dough:

• 4 cups (500g) all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup (2 sticks/226g) cold unsalted butter, cubed
• 1 package (2¼ teaspoons/7g) active dry yeast
• ¼ cup (60ml) warm water (105-115°F)
• ¾ cup (180ml) cold milk
• 1 large egg, beaten

For the Apple Filling:

• 4 medium Granny Smith apples (about 1½ pounds/680g), peeled and diced
• ½ cup (100g) brown sugar, packed
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoons butter
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup (120g) powdered sugar
• 2-3 tablespoons milk or cream
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract (optional)

The choice of apples is crucial for an authentic Wisconsin Apple Kringle. Granny Smith provides the perfect balance of tartness and structure that stands up to baking, though Honeycrisp or Braeburn can work beautifully as well.

Pro Tips

Master the Lamination Process: The secret to a flaky Wisconsin Apple Kringle lies in creating distinct layers of dough and butter. When folding the dough, work quickly to prevent the butter from melting. If the butter starts to soften too much, pop the dough in the refrigerator for 15 minutes before continuing. Each fold multiplies the layers, creating that signature flaky texture that makes a true Kringle special.

Patience with Cold Ingredients: Keep everything as cold as possible when working with the dough. Using cold butter, cold milk, and chilling the dough between folds creates steam during baking, which is essential for those airy pockets in the finished pastry. Room temperature ingredients might be easier to work with, but they won’t deliver the authentic Kringle texture Wisconsin is famous for.

Perfect Apple Preparation: Pre-cook your apple filling until the apples are just tender but not mushy. This step ensures your apples won’t release excess moisture during baking, which can make the bottom of your Kringle soggy. Let the filling cool completely before spreading it on the dough – warm filling can melt the butter layers and compromise the texture of your Wisconsin Apple Kringle.

Instructions

Step 1: Prepare the Dough
In a large bowl, whisk together the flour, salt, and sugar. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until you have pea-sized pieces. Don’t overwork it – those butter chunks are essential for creating flaky layers! In a small bowl, dissolve the yeast in warm water and let it stand for 5 minutes until foamy. Add the cold milk and beaten egg to the yeast mixture, then pour this liquid into your flour mixture. Stir just until a shaggy dough forms. The dough will seem dry, but resist adding extra liquid.

Step 2: Create the Layers
Turn the dough onto a lightly floured surface and press it into a rough rectangle. Fold the dough like a business letter (fold the bottom third up, then the top third down). Turn the dough 90 degrees and roll it out again into a rectangle. Repeat this folding process twice more, then wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours or overnight. This resting period allows the gluten to relax and the butter to chill properly, both critical for creating that authentic Wisconsin Apple Kringle texture.

Step 3: Prepare the Filling
While the dough chills, make your apple filling. In a medium saucepan, combine the diced apples, brown sugar, flour, cinnamon, and nutmeg. Cook over medium heat, stirring frequently, for about 8-10 minutes until the apples soften slightly and release their juices. Add the butter and vanilla, stir to combine, then remove from heat. Spread the mixture on a baking sheet to cool completely before using.

Step 4: Shape the Kringle
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Divide the chilled dough in half. On a lightly floured surface, roll each piece into a rectangle approximately 12×16 inches. Spread half the cooled apple filling down the center of each rectangle, leaving a 2-inch border. Fold the long sides over the filling, overlapping them slightly. Pinch to seal, then carefully transfer to your prepared baking sheet and shape into an oval or circle, joining the ends and pinching to seal.

Step 5: Bake to Perfection
Cover your shaped Wisconsin Apple Kringle loosely with plastic wrap and let it rise in a warm place for about 30 minutes until slightly puffy. Brush with beaten egg for a golden finish, then bake for 25-30 minutes until deeply golden brown. The Kringle should sound hollow when tapped on the bottom. Transfer to a wire rack and let cool for about 15 minutes before glazing.

Step 6: Add the Finishing Touch
While the Kringle cools, prepare the glaze by whisking together the powdered sugar, milk, vanilla, and almond extract (if using) until smooth. The glaze should be thick but pourable. Drizzle generously over the warm (but not hot) Wisconsin Apple Kringle and allow it to set before slicing and serving.

Variations

Cherry Wisconsin Kringle: For a delicious twist on the apple version, substitute 2 cups of cherry pie filling for the apple filling. Add ¼ teaspoon of almond extract to complement the cherry flavor, creating a vibrant red filling that’s especially festive during the holidays. This variation is particularly popular in Door County, Wisconsin, famous for its cherry orchards.

Pecan Caramel Kringle: Replace the apple filling with a mixture of 1 cup chopped pecans, ½ cup brown sugar, ¼ cup melted butter, and 2 tablespoons corn syrup. After baking, drizzle with a caramel glaze made by adding 2 tablespoons of caramel sauce to the standard glaze recipe. This rich variation offers a deeper, nuttier profile that pairs wonderfully with coffee.

Cardamom Almond Apple Kringle: For a Swedish-inspired variation of the Wisconsin Apple Kringle, add 1 teaspoon of ground cardamom to the dough and ½ teaspoon to the apple filling. Sprinkle ½ cup of sliced almonds over the filling before folding and top the finished glaze with more almonds. This aromatic version highlights the Scandinavian roots of this beloved pastry.

Storage and Serving

Your Wisconsin Apple Kringle will stay fresh at room temperature, covered with plastic wrap or stored in an airtight container, for up to 2 days. For longer storage, wrap it tightly and refrigerate for up to 5 days. You can also freeze a baked Kringle for up to 3 months – simply wrap it well in plastic wrap followed by aluminum foil. Thaw overnight in the refrigerator and warm slightly in a 300°F oven for 10 minutes before serving.

Serve your Kringle slightly warm or at room temperature alongside a hot cup of coffee for the most authentic Wisconsin experience. For a special breakfast presentation, warm individual slices for 10-15 seconds in the microwave and top with a small scoop of vanilla ice cream or a dollop of whipped cream. For an afternoon treat, pair a slice with hot apple cider and a sprinkle of extra cinnamon on top.

For the ultimate indulgence, transform your Wisconsin Apple Kringle into a decadent dessert by serving it with a drizzle of warm caramel sauce and a scoop of cinnamon ice cream.

FAQs

Can I make Wisconsin Apple Kringle ahead of time?
Yes! You can prepare the dough up to 3 days ahead and keep it refrigerated. Alternatively, bake the entire Kringle, cool completely without glazing, then freeze. Thaw overnight, warm slightly, and add fresh glaze before serving.

Why is my Kringle dough so hard to work with?
Kringle dough can be challenging because of the high butter content. If it becomes too soft, chill it for 15-20 minutes. If it’s too stiff, let it warm slightly at room temperature until workable but still cool to the touch.

Can I use puff pastry instead of making the dough from scratch?
While traditional Wisconsin Apple Kringle uses a specialized yeasted dough, you can use puff pastry in a pinch. The texture will be different—more layered and crisp rather than tender-crisp—but still delicious.

How do I know when my Kringle is fully baked?
Your Kringle should be deeply golden brown on top and bottom. If you lift the edge carefully, the bottom should be browned and not soggy. It should also sound hollow when tapped.

What’s the difference between a Danish Kringle and a Wisconsin Kringle?
Danish Kringles are typically pretzel-shaped, while Wisconsin Apple Kringles are oval. Wisconsin versions also tend to have a richer filling and more pronounced layering in the pastry due to American adaptations over generations.

Conclusion

This Wisconsin Apple Kringle is comfort food at its finest — a buttery, flaky pastry embrace around sweet spiced apples that captures the heart of Midwestern baking tradition. It’s the kind of dish that transforms ordinary mornings into special occasions and makes holiday breakfasts memorable. Whether you’re recreating a taste of Wisconsin or experiencing this delightful pastry for the first time, this recipe connects you to generations of skilled bakers who perfected the art of the Kringle. As you slice into the crisp exterior to reveal the tender layers and flavorful apple filling within, you’ll understand why this beloved treat has endured as a cultural treasure in Wisconsin and beyond.

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