The Memory Behind This Treat
The first time I tasted a Wisconsin Apple Kringle, I was standing in a tiny bakery just outside Milwaukee in the dead of winter. You know that kind of cold where your coat feels useless and your toes stop belonging to you? I walked in and the glass cases were fogged from the warmth, and there it was: a big, golden horseshoe of pastry, flaky and glossy, with apples peeking out from cracked seams of sugary glaze. When I took my first bite, the buttery layers gave way with the softest little crunch, followed by tender, cinnamon-kissed apples that tasted like someone had tucked a whole cozy afternoon into the dough. I remember thinking, “This is what every apple pie wishes it could be when it grows up.”
Years later, when I started testing my own Wisconsin Apple Kringle at home, I wanted it to taste like that first bakery bite, but with the kind of shortcuts and substitutions that fit into real, busy kitchens. I swapped between warm milk and almond milk, tested the dough until it stayed soft but still easy to roll, and played around with cardamom when I ran out of cinnamon one snowstorm evening. One batch was too dry, another burst open and leaked apple filling onto the pan (tasty, but tragic), and a third turned out so perfectly golden and tender that my family hovered by the counter “just to see if it was cool yet.” That was the batch where I knew I had a keeper. If you’ve ever loved a pan of homemade apple crisp or a freshly baked cinnamon roll, this kringle is like their buttery, bakery-style cousin, dressed up for the holidays but still perfectly at home on a simple Sunday morning coffee table.
How To Make It (Mix & Ingredients)
To start your Wisconsin Apple Kringle, you’ll build a soft, enriched dough that’s closer to a cross between a sweet roll and a Danish than a flaky pastry. In one bowl, you’ll combine your warm milk, warm water, and yeast, and let it sit until it’s foamy and fragrant—this tells you the yeast is awake and ready. While that happens, whisk together your flour, sugar, and salt in a large bowl, then cut in the cold butter until the mixture looks like sandy, pea-sized crumbs. This step gives you that tender, slightly layered texture that makes a Wisconsin Apple Kringle feel bakery-special, even if you’re making it in your pajamas.
Instructions Process of Wisconsin Apple Kringle
Once your wet and dry ingredients are ready, you’ll stir the yeast mixture and beaten egg into the flour mixture until a soft, slightly sticky dough forms—sticky is good here, so resist the urge to keep adding flour. Then, you’ll wrap the dough and tuck it into the fridge for about an hour; this chill time firms up the butter and makes the dough much easier to roll. When it’s cold and pliable, you’ll roll it into a generous rectangle, spoon a thick line of apple pie filling down the center, and sprinkle with cozy cardamom (or cinnamon if that’s what you have). Fold the sides over the filling, pinch to seal, then gently curve it into that classic oval or horseshoe shape on your baking sheet. After baking until golden and deeply aromatic, you’ll whisk together powdered sugar, vanilla, and a bit of water to make a simple glaze that drips beautifully over the cooled kringle—very similar to what you’d use on a glazed apple coffee cake or cinnamon roll.
Make-Ahead & Storage
This Wisconsin Apple Kringle is a dream for planners, brunch hosts, and anyone who likes to wake up to something special without dirtying every bowl in the kitchen at sunrise. You can prepare the dough up to 24 hours in advance: stop after Step 4, keep it well wrapped in plastic, and refrigerate overnight. The chill not only fits your schedule, it actually helps develop flavor and makes the dough easier to roll and shape into that classic oval or horseshoe. You can also fully assemble the unbaked kringle—filled, shaped, and sealed—then cover the pan tightly and refrigerate it for up to 12 hours before baking. When you’re ready, let it sit at room temperature for about 20–30 minutes while the oven heats, then bake as directed.
Once baked and glazed, this Wisconsin Apple Kringle keeps beautifully at room temperature for about 1–2 days. Let it cool completely, then store it on the counter, covered with foil or in a cake carrier so it doesn’t dry out. For longer storage, wrap individual slices tightly in plastic wrap, then pop them in a freezer bag and freeze for up to 2 months; this makes weekday coffee breaks feel downright luxurious. To reheat, warm slices in a 300°F oven for 8–10 minutes or in the microwave for 15–20 seconds—just until the pastry softens and the apple filling is cozy again, not scorching. If you know you’ll freeze most of it, you can even hold off on the glaze and whisk it fresh when you’re ready to serve for that just-made bakery shine.
Best Ingredients & Party Variations
For the most flavorful Wisconsin Apple Kringle, start with crisp, tart apples in your filling if you’re making it from scratch. Honeycrisp, Granny Smith, or Pink Lady hold their shape and give that bright, cozy apple flavor you want in every slice. Use real butter for the dough if you can—it’s what creates those delicate, flaky layers that make this pastry feel bakery‑special. Warm spices matter too: cardamom adds a gentle floral note, but you can swap in cinnamon or nutmeg if that’s what you have. And don’t skip pure vanilla extract in the glaze; it turns simple powdered sugar and water into something that tastes like it came from your favorite Wisconsin bakery case.
When you’re making this Wisconsin Apple Kringle for a party, think about both shape and size. For a brunch buffet, bake 2 smaller ovals instead of one large ring so guests can grab neater slices (and you can tuck one away for later). For holiday gatherings, drizzle half with a classic vanilla glaze and the other half with a maple glaze, then sprinkle chopped toasted pecans or walnuts over just one side so guests can “choose their own adventure.” You can also turn this into mini kringle twists by cutting the filled dough into strips, twisting, and baking—perfect for coffee dates or kids’ sleepovers. If you already love this, you’d probably enjoy playing with flavors you know from other cozy bakes like my cinnamon apple rolls or caramel apple bars, using the same dough but swapping in those fillings for a fun, party‑ready twist on tradition.
Serving of Wisconsin Apple Kringle
Conclusion
Every time I pull this golden, flaky pastry from the oven, I’m reminded that the best desserts aren’t just about butter and sugar—they’re about who’s gathered around the table waiting for that first slice. A homemade Wisconsin Apple Kringle feels like a little celebration, whether it’s a quiet Sunday morning, a holiday brunch, or a surprise treat after a long week. The tender apple filling, the buttery layers, the sweet glaze… it all adds up to a dessert that makes people lean in, linger, and stay for “just one more piece.”
I hope this kringle becomes one of those recipes you reach for when you want to make something special without the stress. Don’t worry if your folds aren’t perfect or your glaze drips a little unevenly—that’s where the charm lives. What matters is the care you put into it and the smiles it creates.
If your mixer is out and your butter is chilling, you’re already halfway there. Give this recipe a try, share it with someone you love, and make your own little tradition around it.
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What makes Wisconsin Apple Kringle different from other apple pastries?
Wisconsin Apple Kringle is all about that ultra-thin, buttery dough wrapped around a soft, spiced apple filling. Instead of a thick pie crust, you get layers that bake up flaky and delicate, almost like a cross between a pastry and a breakfast bread. Its signature oval or horseshoe shape comes from folding and curling the dough, which gives it that classic Danish-inspired bakery look. The gentle hint of cardamom (or warm spices like cinnamon) adds a cozy, Scandinavian-style flavor that sets it apart from standard apple pie. It’s meant to be sliced into slim pieces, perfect for sharing with coffee or tea.
What apples work best for Wisconsin Apple Kringle filling?
Firm, tart apples like Granny Smith are ideal because they hold their shape and balance the sweetness of the dough and glaze. You can also use Honeycrisp, Braeburn, or Jonathan if you like a little more natural sweetness. A mix of tart and sweet apples creates a deeper, bakery-style flavor in your Wisconsin Apple Kringle. If you’re using canned or premade apple pie filling, try adding an extra pinch of cardamom or cinnamon for a fresher taste. Just avoid very soft apples like Red Delicious, which can turn mushy and watery in the oven.
Can I make a gluten-free or vegan Wisconsin Apple Kringle?
Yes, you can! For gluten-free, use a 1:1 gluten-free flour blend that’s labeled for yeast baking, and pack it lightly so the dough doesn’t turn dense. For a vegan kringle, swap the dairy milk for almond milk, use vegetable shortening instead of butter, and make a flax egg to replace the regular egg. Expect the dough to feel slightly different, but the chilling step still really helps with handling. The result will still be tender, flaky, and full of cozy apple flavor.
Recipe
Wisconsin Apple Kringle
Ingredients
Ingredients
- 2 cups warm milk
- 1 cup warm water
- 2 teaspoons active dry yeast
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 2 ounces cold unsalted butter cubed
- 1 large egg beaten
- 2 cups apple pie filling
- 1/4 teaspoon ground cardamom
- 1 large egg beaten with 1 tablespoon water (for egg wash)
- 1 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 2 tablespoons water
Instructions
- In a medium bowl, combine the warm milk, warm water, and active dry yeast. Stir and let sit for 5 minutes until the mixture is foamy.
- In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
- Add the cold cubed butter to the flour mixture and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs with small pea-sized pieces of butter.
- Pour the yeast mixture and the beaten egg into the flour mixture. Stir with a wooden spoon until a soft, slightly sticky dough forms.
- Turn the dough out onto a lightly floured surface and gently knead 3 to 4 times to bring it together. Shape into a flat disk.
- Wrap the dough tightly in plastic wrap and refrigerate for 1 hour to chill and firm up the butter.
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
- On a lightly floured surface, roll the chilled dough into a 12x18 inch rectangle with the long side facing you.
- Spoon the apple pie filling down the center of the rectangle in a wide strip, leaving about 3 inches of dough uncovered on each long side and 1 inch at the short ends.
- Sprinkle the ground cardamom evenly over the apple filling.
- Fold one long side of the dough up and over the filling, then fold the other long side over to overlap slightly and fully enclose the filling. Pinch the seam firmly to seal.
- Pinch and tuck the short ends to seal, then carefully transfer the log to the prepared baking sheet.
- Gently shape the filled log into an oval or horseshoe shape, pinching the ends together to seal where they meet.
- Brush the top and sides of the kringle with the egg wash.
- Bake for 22 to 25 minutes, until the kringle is golden brown and the dough feels set.
- Transfer the baking sheet to a wire rack and let the kringle cool for 30 minutes.
- In a small bowl, whisk together the powdered sugar, vanilla bean paste, and water until smooth and pourable.
- Drizzle the glaze evenly over the cooled kringle. Let the glaze set for 10 to 15 minutes before slicing and serving.
Notes
- For cleaner slices, let the kringle cool completely before cutting.
- If using canned apple pie filling, chop large apple pieces so they spread more evenly.
- Store leftover kringle covered at room temperature for up to 2 days or freeze slices well wrapped for up to 2 months.