Cherry-Chocolate Kringle

A distant relative of the pretzel, kringle is a traditional Scandinavian pastry thought to have originated in Denmark. At Pastries of Denmark in Creve Coeur, Missouri, kringle is served alongside other Danish specialties, including spandauer, cinnamon rolls and Danish.

You can buy kringle whole, prepared in a classic ring or pretzel shape, or by the slice in flavors like raspberry-butter, apple-cinnamon and almond-raisin. Here, Danish chef and founder of Pastries of Denmark Kris Vesth shares his recipe for cherry-chocolate kringle, perfect for making your Valentine’s Day a little sweeter. –Liz Miller

Cherry-Chocolate Kringle

Yields | 1 kringle |

Remonce Filling

  • ½ cup room-temperature unsalted butter
  • ½ cup granulated sugar
  • ½ cup room-temperature marzipan, roughly chopped

Kringle

  • 2 Tbsp cold water
  • 1½ Tbsp active-dry yeast
  • 2 egg whites
  • 1¼ Tbsp granulated sugar
  • 1½ Tbsp kosher salt
  • 1½ cups plus 1 Tbsp all-purpose flour, chilled
  • ½ Tbsp shortening
  • 10 Tbsp salted butter
  • remonce filling (recipe below)
  • almond paste, to taste
  • cherry-pie filling, to taste
  • chocolate sauce, to taste

| Preparation – Remonce filling | In the bowl of a stand mixer fitted with the whisk attachment, beat butter and sugar until smooth. Add marzipan and continue mixing until smooth; refrigerate.

| Preparation – Kringle | In the bowl of a stand mixer fitted with the dough hook attachment, mix cold water, yeast and egg whites. Add next 4 ingredients and mix until uniform, about 5 minutes. Using a rolling pin, roll out on a floured work surface. Fold dough over once; transfer to a parchment paper-lined plate and refrigerate for 20 minutes.

Once chilled, fold and roll out dough again to form a rectangular slab; repeat 3 times total, making sure to rotate dough by 90 degrees between each folding. Freeze for 24 hours.

Defrost dough until just chilled. Fold and roll once. Cut dough into a long ribbon; discard rough edges. Add remonce filling and cherry-pie filling, using a spatula to evenly distribute over dough. Roll and fold into either a pretzel or ring shape. Refrigerate until dough is chilled. Preheat oven to 325°F.

Bake kringle for 10 to 15 minutes. Drizzle chocolate sauce on top and serve.

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