Wisconsin Apple Kringle
A cozy, buttery Wisconsin Apple Kringle filled with spiced apples and topped with a sweet vanilla glaze.
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
- Make the dough up to 24 hours ahead; keep it wrapped and refrigerated until ready to roll and fill.
- 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.
- 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.