Norwegian Apple Kringle

Norwegians are incredibly proud of their apples, so it’s no surprise they have lots of incredible apple desserts. Norwegian apple cake is one of the most popular cakes here,

A kringle (also called klippekrans) is a yeast based pastry filled with cinnamon sugar, sort of like a wreath of connected cinnamon buns. In fact I developed this recipe from my kanelboller (Norwegian cinnamon rolls) recipe. This apple kringle is also filled with chopped apples, which make this kringle even juicier.

Kringle is a popular coffee time treat to sever to guests here in Norway. It’s easy to make, but its beautiful shape makes it look quite impressive. You can slice up the kringle or let everyone simply pull it apart in pieces.

Kringle vs kringla

A lot of Americans have asked the difference between kringle and kringla. Some Norwegian Americans say that kringle is a large round pastry and kringla is a small pretzel shaped cookie. But in Norway, kringle and kringla are simply different declensions of the same noun. Ei kringle translates to a ring, and den kringla translates to the ring.

So actually, kringle/kringla simply refers to the shape of the pastry or cookie. So a kringle pastry or cookie will be shaped either as a ring or circle, or sometimes the top pieces are folded into a pretzel shape.

Kringles are especially popular in Wisconsin, but here I’m sharing the version we make in Norway.

Tips

If using instant or fresh yeast, you don’t need to proof it first. Otherwise follow the instructions on the yeast packet, as you may have to proof it.

The dough usually takes about an hour to rise, but rising time can vary quite a bit depending on the conditions in the room, as well as the type of yeast used. It should rise to about double in size.

You can use this same kringle recipe to make a plain cinnamon kringle without apples. Simply spread the cinnamon butter filling mixture across the dough and roll it up without the chopped apples.

But personally I love apple kringle, as the chopped apples go so well with the cinnamon and cardamom in the kringle, and they make the inside even softer.

It’s much easier to spread the cinnamon sugar and butter filling across the dough if the butter is softened. If it isn’t room temperature, you can quickly soften it in the microwave.

I always knead and roll out my dough on a silicon baking mat like this one instead of directly on my counter. This helps with clean up, and in this case it makes the kringle much easier to roll, as it won’t stick to the silicon mat.

After you roll up the dough, transfer it to your baking sheet and arrange it in a circle. Then make the slices – I usually do about 15 slices, but you can do more if you want thinner folds in the kringle. Make sure you slice almost down to the bottom so you are able to twist the sections to each side.

Twist the first section of dough to the right, leave the next to the left, then twist to the right, and so on, alternating each section. Then push all the sections forward. If you’re confused, see the video in the recipe box.

When the kringle is finished baking, check the dough in the creases to make sure it’s fully baked and not still gooey – though you definitely don’t want to bake the kringle too long, as then it will get dry. If you need to bake it longer, reduce the often heat a bit so the top of the kringle doesn’t burn.

To decorate the kringle, I spoon the icing onto the plastic wrap that was covering the kringle earlier and I cut a small hole and drizzle the icing over the kringle. You can of course use a small plastic bag instead, but I like to reuse the plastic wrap, plus this way makes for a messier drizzle, which personally I think looks extra cool on the kringle – like modern art!

The kringle tastes best served warm, but it will be delicious the next day as well. I cover it tightly in plastic wrap so it doesn’t get stale.

You can switch the recipe from US measurements to metric by clicking from “US Customary” to “Metric” under Ingredients.