Go Back

Cozy Apple Kringle with Vanilla Glaze

A delightful autumn pastry filled with tender apples and warm spices, topped with a dreamy vanilla glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American, Danish
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon active dry yeast
  • 1/2 cup milk Warm but not hot
  • 1/4 cup butter, melted
  • 1 large egg
For the Filling
  • 2 cups apples, peeled, cored, and diced Use Granny Smith apples for a tart contrast.
  • 1 tablespoon cinnamon
  • 1/2 cup brown sugar
For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a mixing bowl, combine the flour, sugar, salt, and yeast.
  2. In a small saucepan, heat the milk until warm, then stir in the melted butter.
  3. Gradually add this to the dry ingredients along with the egg. Knead until smooth, about 5 minutes.
  4. Let the dough rise for 20 minutes.
Filling
  1. In another bowl, mix the diced apples, cinnamon, and brown sugar until the apples are well-coated. Set aside.
Assembling the Kringle
  1. After the dough has risen, roll it out on a floured surface into a rectangle.
  2. Spread the apple filling evenly across the dough.
  3. Roll the dough tightly from one long end to the other, then shape it into a ring. Pinch the ends to seal.
Baking
  1. Preheat your oven to 375°F (190°C).
  2. Place the kringle on a lined baking sheet and let it rise for another 15 minutes before baking for 25-30 minutes, or until golden brown.
Glazing
  1. Let the kringle cool slightly before mixing the powdered sugar, milk, and vanilla extract to create the glaze.
  2. Drizzle it over the warm kringle.

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, wrap and freeze for a month. Reheat in the oven at 350°F (175°C) for about 10-15 minutes.