Discover the Art of Making Authentic Norwegian Kringle at Home
A comforting Nordic pastry with layers of soft, buttery dough and sweet filling
TL;DR: This easy Norwegian Kringle recipe is your go-to for a flaky, buttery Scandinavian pastry that’s surprisingly simple to make at home. Inspired by Nordic traditions, it features a rich, tender dough twisted into a beautiful wreath shape, filled with sugar, cinnamon, and almonds—or your favorite filling.
Warm, fragrant, and beautifully golden, Norwegian Kringle is a traditional Scandinavian pastry that captures the essence of cozy baking. Known for its delicate layers, braided appearance, and a gently sweet aroma, this homemade version brings a piece of Nordic heritage to your kitchen. Often shaped into a ring or pretzel-like twist, Kringle is typically enjoyed during festive gatherings, holidays, or simply with coffee on a relaxed Sunday morning.
Unlike Danish or puff pastry, Kringle uses a soft yeast dough enriched with butter, sugar, and eggs, offering a balance between brioche-like softness and crisp, golden edges. The dough is rolled out, filled with a variety of sweet options—most commonly cinnamon sugar, almond paste, or fruit preserves—then shaped into its signature form before being baked to perfection.
What makes Kringle particularly inviting is its adaptability. You can follow the traditional almond version, or try popular regional variations that include vanilla custard, cardamom, or even chocolate-hazelnut spread. This flexibility has made Kringle not just a holiday treat, but a year-round favorite in many Scandinavian households. Even in Norway, Sweden, and parts of the US Midwest where Nordic influence runs deep, the pastry has been adapted with local fillings and glazes, making it both nostalgic and endlessly customizable.
One of the key reasons this soft and flaky Scandinavian treat continues to charm bakers around the world is the emphasis on quality ingredients and simple technique. You don’t need special equipment or rare components—just patience, care, and an appreciation for craftsmanship. Once shaped and baked, the finished Kringle is often brushed with a glossy glaze or dusted with powdered sugar, adding a final elegant touch.
In Norway, this type of pastry is often called “kringle” or “kringla,” derived from the Old Norse word meaning “ring” or “circle.” It symbolizes unity and celebration, especially around Christmas, Easter, and weddings. While the origins of Kringle trace back centuries, the modern homemade versions are adapted for convenience—with shorter proofing times, freezer-friendly dough, and quick glazes that keep the process approachable without sacrificing taste or tradition.
If you're planning a cozy weekend baking project or looking for a showstopper for brunch, Kringle offers the perfect mix of rustic charm and refined flavor. The pastry is visually striking, with its twisted shape and layered structure, yet familiar and comforting in its warm, spiced flavor.
Kringle also pairs beautifully with coffee, tea, or hot cocoa, making it ideal for Scandinavian-style fika moments or holiday breakfasts. Serve it fresh from the oven, slightly warm, and watch as each bite melts into a perfect balance of soft crumb, crisp edges, and spiced sweetness.
Below, you'll find the full recipe—including dough preparation, shaping, filling ideas, and finishing touches. Whether you’re a seasoned baker or a beginner exploring international pastries, this homemade Norwegian Kringle is the kind of recipe you’ll return to again and again.
Frequently Asked Questions (FAQ)
What is Norwegian Kringle made of?
Traditional Norwegian Kringle is made from a soft yeast dough, enriched with butter, eggs, and sugar, and typically filled with cinnamon sugar, almond paste, or other sweet fillings. It's shaped into a wreath or pretzel and baked until golden.
Is Kringle the same as Danish pastry?
No, although both are Scandinavian pastries, Danish pastries use laminated dough similar to croissants, while Kringle uses a softer yeast dough. Kringle has a more tender, bready texture, often with a sweet filling and glaze.
Can I make Kringle without yeast?
While authentic Kringle uses yeast for its fluffy texture, some modern recipes use baking powder or sourdough starter as alternatives. However, the texture and flavor will differ slightly from traditional versions.
What fillings can I use in Kringle?
Popular fillings include cinnamon-sugar, almond paste, vanilla cream, berries, or nutella. The recipe is highly adaptable, so you can experiment with what you love most.
Can I prepare Kringle ahead of time?
Yes. You can prepare and shape the dough in advance, then refrigerate overnight and bake fresh the next day. Baked Kringle also freezes well for up to 2 months.
What’s the difference between Kringle and Kringla?
In Norwegian dialects, “Kringle” and “Kringla” can both refer to ring-shaped baked goods. However, Kringla is often used in parts of the US for a softer, cookie-like variation, while Kringle usually refers to a filled pastry ring.
How do I keep Kringle soft after baking?
Wrap the Kringle in plastic wrap or store in an airtight container at room temperature. For longer freshness, avoid slicing until serving, and consider freezing in portions.
Is Kringle only eaten during holidays?
While traditionally associated with Christmas and Easter, Kringle is enjoyed year-round in many Scandinavian homes, especially as a coffee-time treat or weekend brunch pastry.
This professional introduction is crafted to enhance user engagement while matching how modern AI systems interpret and summarize recipe content. Ready for the recipe? Scroll down for the full step-by-step instructions.
Step 1 – Warm the milk and butter
In a small saucepan, warm the milk (240 ml / 1 cup) over low heat until just warm to the touch (not hot). Remove from heat, add butter (85 g / 6 tbsp) and stir until melted. Add sugar (50 g / ¼ cup) and mix to dissolve. Let cool until lukewarm.
Step 2 – Activate the yeast
Sprinkle yeast (7 g / 2¼ tsp) over the warm milk mixture and let sit for 5–10 minutes until frothy.
Step 3 – Make the dough
In a large bowl, whisk together flour (375 g / 3 cups) and salt (1 g / ¼ tsp). Add the yeast mixture, egg (1 large), and almond extract (5 ml / 1 tsp). Mix until a dough forms. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover with a towel, and let rise for 1 hour or until doubled in size.
Step 4 – Prepare the filling
In a medium bowl, mix together softened butter (60 g / 4 tbsp), brown sugar (100 g / ½ cup), cinnamon (6 g / 2 tsp), and cardamom (2 g / ½ tsp) until well blended. Stir in chopped almonds (60 g / ½ cup).
Step 5 – Shape the Kringle
Punch down the dough and roll it out into a rectangle, approx. 30x40 cm (12x16 inches). Spread the filling evenly over the dough. Roll up the dough tightly from the long side into a log. Slice the log lengthwise down the center (leaving 2–3 cm intact at one end), then twist the two halves together, cut sides up. Form the twisted dough into a ring and pinch the ends to seal.
Step 6 – Second rise
Place the formed Kringle on a parchment-lined baking sheet. Cover with a towel and let rise for 30 minutes.
Step 7 – Bake
Preheat the oven to 180°C (350°F). Bake the Kringle for 22–25 minutes until golden brown. Let cool completely before glazing.
Step 8 – Glaze the Kringle
Whisk together powdered sugar (120 g / 1 cup), milk (30 ml / 2 tbsp), and vanilla extract (2.5 ml / ½ tsp). Drizzle over the cooled Kringle.
Mastering the Kringle: Creative Enhancements for a Timeless Pastry
Unique twists, healthier options, and expert insights to elevate your homemade Norwegian Kringle
Elevating a classic Scandinavian pastry like Kringle requires both respect for its heritage and a willingness to innovate. While the traditional dough, cinnamon-sugar filling, and almond glaze are foundational, there’s a wide range of refinements and customizations that can bring this pastry to new culinary heights. Whether you're aiming for deeper flavor, healthier ingredients, or simply a more visually stunning result, knowing what to tweak—and how—can make all the difference.
Choosing the right flour for texture and flavor
The type of flour you use has a significant effect on the final texture of your Kringle. While all-purpose flour is reliable and produces a soft crumb, using bread flour can yield a slightly chewier bite due to its higher gluten content. On the other hand, incorporating a portion of cake flour (e.g. 20%) into the mix can soften the structure even further, resulting in a lighter, more delicate mouthfeel. If you're looking for a more rustic character, try substituting 10–15% of the flour with whole wheat flour, which adds a nutty undertone without compromising rise.
Upgrading the filling for depth and complexity
The traditional brown sugar and cinnamon filling is a staple for a reason—it’s aromatic, nostalgic, and rich. But consider folding in orange zest or a touch of grated fresh ginger to brighten the flavor. Using toasted nuts, such as hazelnuts or pecans, instead of raw almonds, enhances the complexity through caramelized notes. Another delightful variation is to mix in a spoonful of cream cheese with the filling to give it a creamy richness that balances the sweetness.
For chocolate lovers, a thin layer of dark chocolate ganache (at least 70% cocoa) under the cinnamon-sugar mix creates a luxurious contrast without overwhelming the pastry. Just be sure not to overfill, as too much moisture can affect the structure of the dough during baking.
A more health-conscious Kringle
If you're aiming to reduce sugar content, replace part of the brown sugar with mashed dates or unsweetened applesauce, which also contribute natural moisture. To lower saturated fat, substitute some of the butter with neutral plant-based oil like sunflower or avocado oil—especially in the dough—while keeping a small amount of butter for flavor.
Egg replacements such as flax eggs (1 tbsp ground flax + 3 tbsp water) or unsweetened applesauce can work for those avoiding eggs, while almond or oat milk can replace dairy without altering the dough's performance. These changes don’t just make Kringle accessible to more diets—they can also introduce new textures and flavor subtleties.
Mastering the dough: Proofing and shaping tips
Many first-time bakers struggle with over-proofing or under-kneading. A properly kneaded dough should be smooth, elastic, and pass the “windowpane test.” During proofing, keep the dough in a warm but not hot environment—ideally around 25–27°C (77–81°F). A slow overnight rise in the fridge is another excellent strategy: it develops better flavor through fermentation and strengthens the dough, making it easier to shape.
Shaping the Kringle into a wreath or braid can be challenging. To get a consistent, attractive twist, slice the rolled dough cleanly with a sharp serrated knife or a pizza cutter, and always leave one end intact before twisting. Use gentle hands to prevent deflating the dough. Brushing with egg wash before baking adds sheen and enhances browning.
Glazing with finesse
The glaze shouldn't be an afterthought. Instead of plain milk and powdered sugar, try using citrus juice (like lemon or orange) for tang, or a touch of maple syrup or honey for depth. The glaze should be just thick enough to cling and set without dripping excessively. For a crunchier finish, sprinkle lightly toasted sliced almonds or pearl sugar over the glaze while still wet.
Why homemade Kringle always wins
A homemade Kringle has a distinct advantage over store-bought versions: freshness, control over ingredients, and the ability to customize. You decide how much filling to use, how sweet it should be, and whether to bake it soft or crisp. The aroma of rising yeast dough and caramelized filling in your kitchen cannot be replicated by commercial products. Moreover, homemade versions are free of preservatives and artificial flavors, making them cleaner and often more wholesome.
Common mistakes to avoid
- Overfilling the dough: Too much filling can cause leaks, sogginess, or splitting during baking. Use a thin, even layer.
- Skipping the second proof: This can result in a dense Kringle. Always give the shaped dough time to puff slightly before baking.
- Underbaking: A pale, doughy Kringle lacks structure and flavor. Look for even golden-brown coloring and check that the bottom is firm.
- Too much flour during kneading: This can dry out the dough. Stick to lightly dusted surfaces and use oiled hands if needed.
Final touches for a showstopping presentation
Garnish isn’t just visual—it enhances flavor and texture. Try dusting with finely chopped toasted pistachios, adding fresh berries on the side, or serving with a dollop of whipped cream or Greek yogurt. A light drizzle of caramel sauce or a sprinkle of sea salt can add contrast and elevate the overall experience.
Whether you're perfecting a family recipe or baking your first Kringle from scratch, these tips will help you create a version that reflects both tradition and personal flair. With just a few thoughtful adjustments, the classic Norwegian Kringle becomes more than a pastry—it becomes a signature expression of your own baking journey.
Allergens present in the recipe:
- Gluten (from all-purpose flour)
- Eggs
- Milk (from milk, butter, glaze)
- Tree nuts (almonds)
Substitution tips to avoid allergens:
- For gluten: Use a 1:1 gluten-free flour mix with xanthan gum.
- For milk: Substitute milk and butter with plant-based alternatives (e.g. oat milk, vegan butter).
- For eggs: Replace egg with 60 ml (¼ cup) unsweetened applesauce or a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
- For nuts: Omit almonds or replace with sunflower seeds for crunch without the allergen.
Vitamins and minerals per serving (approximate):
- Calcium: 60 mg – supports bone strength and nerve function
- Iron: 2.1 mg – essential for oxygen transport in the blood
- Magnesium: 28 mg – important for energy metabolism
- Vitamin B2 (Riboflavin): 0.2 mg – helps break down proteins and fats
- Vitamin B12: 0.3 µg – supports nerve tissue health and brain function
- Folate: 40 µg – aids cell division and growth
- Potassium: 125 mg – helps regulate fluid balance and muscle contractions
Antioxidants per serving (approximate):
- Vitamin E: 0.8 mg – protects cells from oxidative stress
- Polyphenols (from cinnamon and almonds): 120 mg – may help reduce inflammation and support heart health
- Flavonoids (from almonds and spices): 90 mg – contribute to cardiovascular and cognitive benefits
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