Kringles, a pastry synonymous with Racine, Wisconsin, were introduced by Danish immigrants in the late 19th century. These flaky Viennese pastries, filled with fruit or nuts and topped with icing, are a staple in Tim Anderson’s hometown. Anderson, author of the 24 Hour Pancake People newsletter and Hokkaido: Recipes from the Seas, Fields and Farmlands of Northern Japan, shares his recipe for a cherry marzipan kringle, perfect for Thanksgiving celebrations.
Anderson associates kringles with fall and Thanksgiving, noting their common autumnal fillings like apple or cranberry. He recalls that on Thanksgiving, families gather with uncles—often named Steve, Bob, or Mike—and discuss kringles, as they provide a neutral topic for conversation. “Racinians will never eat kringle without debating the merits of various local bakeries,” Anderson writes, declaring himself a “Bendtsen’s man until I die.”
The recipe begins with a dough made from lukewarm milk, caster sugar, dried yeast, salt, and a mix of strong white bread flour, plain flour, and wholemeal flour. After proving for an hour, a butter block is prepared by slicing cold butter and rolling it into a thin rectangle. The dough is then rolled, wrapped around the butter, and folded repeatedly with chilling steps to create flaky layers.
For the filling, thin slices of marzipan are layered over sour cherry jam or compote. The dough is shaped into rings, brushed with beaten egg, and baked at 210C (190C fan) for 22 minutes until well browned. After cooling, the kringles are flattened and drizzled with a thick icing made from icing sugar and water.
Anderson suggests serving the kringle in slices, noting that even bad kringles are delicious. He emphasizes the convivial nature of the pastry, which allows for easy conversation without delving into deeper topics like feelings or politics. “Maybe you can’t tell them that you love them, or even give them a hug that isn’t unnatural and awkward. But that’s OK, you can give them kringle instead,” he writes.
