"Kringles are a kind of pastry that's synonymous with my home town of Racine, Wisconsin. Originally introduced by Danish immigrants in the late 19th century, they're essentially a big ring of flaky Viennese pastry filled with fruit or nuts, then iced and served in little slices. Even bad kringles are pretty delicious, and when out-of-towners try them for the first time, their reaction is usually: Where has this been all my life?"
"We eat kringles year-round, but I mainly associate them with fall, perhaps because of their common autumnal fillings such as apple or cranberry, or perhaps because of the sense of hygge they provide. I also associate kringles with Thanksgiving and with uncles. And I don't think it's just me; Racine's biggest kringle baker, O&H Danish Bakery, operates a cafe/shop called Danish Uncle."
"Cherry marzipan kringle Serves 8-10 220g lukewarm milk 25g caster sugar 7g sachet dried yeast 1 tsp salt 200g strong white bread flour 160g plain flour 40g plain wholemeal flour 200g cold unsalted butter 230g marzipan 100g sour cherry jam or compote Beaten egg, to glaze Icing sugar In a large bowl, combine the lukewarm milk, caster sugar, dried yeast, and a teaspoon of salt, then whisk to dissolve the ingredients into the milk. In"
Kringles originated with Danish immigrants in Racine in the late 19th century. They are large rings of flaky Viennese pastry filled with fruit or nuts, iced, and served in small slices. Kringles are eaten year-round and are commonly associated with fall because of fillings like apple and cranberry and the hygge they provide. Kringles are linked to Thanksgiving and family gatherings, especially uncles, and encourage convivial conversation and debates over local bakeries. Racine's largest kringle baker, O&H Danish Bakery, operates a cafe called Danish Uncle. A cherry marzipan kringle recipe lists ingredients and instructs combining lukewarm milk, caster sugar, dried yeast, and a teaspoon of salt.
Read at www.theguardian.com
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