Cherry Kringle — The Sweet Thing I Brought When Chicken and Noodles Wasn’t Enough

Mama’s surgery Tuesday went smoothly. The small minimally-invasive procedure was successful. The discharge was Wednesday morning. The small recovery is in its first week at Mama’s house. Brayden is two hundred and twenty-six weeks old. Eden is one year and thirty-two weeks. The cherry kringle is the small Danish-pastry I made for Mama.

The cherry kringle is a small laminated-dough pastry with a cherry-and-cream-cheese filling, baked into a small oval shape.

Sunday I made the kringle and drove down to Sapulpa.

Cherry Kringle

Prep Time: 45 min | Cook Time: 30 min | Total Time: 2 hr 15 min (includes rise time) | Servings: 12

Ingredients

• 2 1/4 tsp active dry yeast (1 standard packet)
• 1/4 cup warm water (110°F)
• 3/4 cup whole milk, warmed
• 1/4 cup granulated sugar, divided
• 1/2 tsp salt
• 2 eggs, divided
• 3 cups all-purpose flour, plus more for dusting
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small cubes
• 1 can (21 oz) cherry pie filling
• 1/2 tsp almond extract
• 1 tbsp milk (for egg wash)
• For the glaze: 1 cup powdered sugar, 2–3 tbsp heavy cream, 1/4 tsp vanilla extract

Instructions

1. Proof the yeast. Combine warm water, 1 tsp of the granulated sugar, and yeast in a small bowl. Stir and let stand 5–10 minutes until foamy.
2. Make the dough. In a large bowl, whisk together flour, remaining sugar, and salt. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs — you want visible pea-sized butter pieces throughout.
3. Combine wet ingredients. Whisk together the warmed milk, 1 egg, and proofed yeast mixture. Pour into the flour-butter mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead gently 4–5 times just until cohesive — do not overwork it.
4. Chill the dough. Wrap dough in plastic wrap and refrigerate for 1 hour. This keeps the butter cold for a flaky, layered texture.
5. Prepare the filling. Stir almond extract into the cherry pie filling and set aside.
6. Shape the kringle. On a lightly floured surface, roll the chilled dough into a long rectangle, approximately 24 x 6 inches. Spread the cherry filling down the center third of the dough lengthwise. Fold one long side over the filling, then fold the other side over the top, overlapping slightly, to fully enclose the filling. Pinch the seam and ends to seal.
7. Form the ring. Carefully transfer the filled log to a parchment-lined baking sheet, seam-side down, and curve it into an oval ring. Pinch the two ends together firmly to close the ring. Let rest uncovered at room temperature for 30 minutes.
8. Egg wash and bake. Preheat oven to 375°F. Whisk together the remaining egg and 1 tbsp milk; brush over the top of the kringle. Bake 28–32 minutes, until deep golden brown. Cool on the pan for 15 minutes before glazing.
9. Make the glaze. Whisk together powdered sugar, heavy cream, and vanilla until smooth and pourable. Drizzle generously over the warm kringle. Slice and serve warm or at room temperature.

Nutrition (per serving)

Calories: 315 | Protein: 5g | Fat: 13g | Carbs: 45g | Fiber: 1g | Sodium: 130mg