Recipe Index

Ingredients

• ¼ cup whole milk
• ¾ tsp. active dry yeast
• ¼ tsp. plus 1 Tbsp. granulated sugar
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 1¼ cups plus 2 Tbsp. plus 2 tsp. (6¼ oz) all-purpose flour; plus more for surface
• 1 large egg
• 10 Tbsp. (1¼ sticks) unsalted butter, room temperature
• 1 large egg, separated
• 3.5 oz. almond paste
• ¼ cup granulated sugar
• 2 Tbsp. unsalted butter
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• ¼ tsp. almond extract (optional)
• ¼ cup cherry jam
• 1 cup (4 oz; or more) powdered sugar
• 1 Tbsp. plus 1 tsp. (or more) whole milk
• 2 Tbsp. coarsely chopped unsalted roasted almonds (optional)

Method

1. Warm the quarter cup of milk to 110–115°F in a small saucepan, pour it into a large bowl, whisk in the yeast and the quarter teaspoon of sugar, and leave the mixture for 8 to 10 minutes until it looks milky and lightly foamy.
2. Whisk the flour quantity for the dough with the teaspoon of salt and the tablespoon of sugar, add 1 egg to the yeast bowl, then stir the dry ingredients in until a shaggy dough forms and knead it gently in the bowl into a rough, slightly sticky ball.
3. Cover the dough and chill it for at least 2 hours and up to 12, while you beat the 10 tablespoons of soft butter with the remaining 2 teaspoons of flour into an easily spreadable paste.
4. Roll the chilled dough on a floured surface to a 12 by 10 inch rectangle, spread the butter paste over its right half leaving a 1 inch border, fold the left side over it and press the unbuttered edges together to seal in the butter.
5. Rotate the parcel, roll it out to 16 by 9 inches, bring the left and right edges in to meet at the centre and fold the whole thing over like a book, then freeze it uncovered for 15 minutes on a parchment-lined sheet.
6. Repeat that rolling, book-folding and freezing twice more so the dough gets three book folds in total, then wrap it loosely and chill it for at least 30 minutes.
7. Process the separated egg white with the almond paste, quarter cup of sugar, 2 tablespoons of butter, teaspoon of salt and almond extract if you are using it until the filling comes together loose and spreadable.
8. Roll the rested dough out to 25 by 8 inches, spread the almond filling in a strip about 3 inches wide down its centre and spoon the cherry jam along the top of that strip.
9. Fold one long side over about half the filling, brush off excess flour, bring the other long side up to meet it and press lightly to seal, then lift the roll seam-side down onto a parchment-lined baking sheet.
10. Curve the roll into an oval about 12 by 7 inches, tuck one end about an inch inside the other so the filling meets, pinch the join tightly shut and let the ring sit under a towel for 30 to 45 minutes until just barely puffy.
11. Heat the oven to 350°F, brush the ring all over with the separated yolk whisked with a teaspoon of water, and bake it for 15 to 18 minutes until golden and puffed.
12. Drop the oven to 325°F and bake the kringle for 7 to 10 minutes more until it is deep golden brown, then cool it on its sheet for at least 1 hour.
13. Whisk the powdered sugar with the tablespoon plus teaspoon of milk into a thick, pourable glaze, spoon it along the middle of the cooled ring, spread it over the top leaving the sides bare, scatter the chopped almonds over it if you like and let the glaze set for at least 30 minutes before slicing.

Cook: 2 hours · Total: 2 hours 40 minutes (plus chilling and cooling)

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data