A Taste of Wisconsin: The Beloved Danish Kringle
In the American Midwest, particularly in Racine, Wisconsin, there exists a pastry so cherished it has become synonymous with community and celebration. The Danish kringle, introduced by Scandinavian immigrants during the late 19th century, represents a beautiful fusion of European baking tradition and local American culture. These large, oval-shaped pastries feature a flaky, buttery dough enveloping sweet fillings, finished with a simple glaze.
Thanksgiving and the Comfort of Kringles
For many in Racine, kringles are a year-round delight, but they hold a special significance during the autumn months and the Thanksgiving holiday. Food writer Tim Anderson, a Racine native, vividly associates them with the season, noting common fillings like apple and cranberry, and the sense of hygge—a Danish concept of cosy contentment—they provide.
Anderson paints a relatable picture of Thanksgiving as "the most uncle-y American holiday", a time for family gatherings where conversations often revolve around safe, delicious topics like the merits of local bakeries. In Racine, the debate over the best kringle is a tradition in itself, with Anderson himself pledging lifelong allegiance to Bendtsen's Bakery. The pastry serves as a delicious, non-verbal expression of family bonding during the festivities.
Tim Anderson's Cherry Marzipan Kringle Recipe
For those looking to bring a taste of this Midwestern tradition to their own Thanksgiving table, Tim Anderson provides his recipe for a cherry marzipan kringle. This recipe yields enough for 8-10 people and involves creating a laminated dough for that signature flaky texture.
Ingredients:
- 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
The process begins by combining the milk, sugar, yeast, and salt, then mixing in the flours to form a dough. After an hour of proving, a block of cold butter is incorporated and the dough is folded and chilled multiple times to create delicate layers. The dough is then divided, filled with a line of cherry jam and thin slices of marzipan, shaped into rings, and baked at 210C (410F) for approximately 22 minutes. Once cooled, the pastries are flattened slightly and drizzled with an icing sugar glaze before being sliced and served.
This recipe not only delivers a stunning centrepiece dessert but also connects bakers to a rich cultural history. Tim Anderson is the author of Hokkaido: Recipes from the Seas, Fields and Farmlands of Northern Japan and the 24 Hour Pancake People newsletter, bringing his culinary expertise to this beloved hometown classic.
