Kringle

Dough

2 cups flour or 2 cups Bob’s Red Mill 1 to 1 Gluten Free flour or 2 cups America’s Test Kitchen GF flour blend + 1½ tsp xanthan gum or 2 cups of your favorite GF flour + 1½ tsp xanthan gum (omit if your four already contains)

1 cup cold butter

1 cup sour cream

 Filling Options

Brown sugar (about ½ cup) & Cinnamon (about ½ tsp) (for half of dough)

   Jam or pie filling – peach, strawberry, raspberry, blueberry, cherry, apple (about ½-1 cup) (for half of dough)

    Almond paste or cream cheese filling

Addition Options

Walnuts or pecans or slivered almonds (about 1 – 1½ cups)

   Raisins (about ½ - 1 cup)

   Glaze (about ¼ - ½ cup powdered sugar & 1 tbsp milk or water & ½ tsp vanilla)

Cinnamon & sugar to sprinkle on top (You can sprinkle this on before baking.)

Whisk together flour & xanthan gum (if using). Cut in butter with pastry cutter until crumbly. Add sour cream & thoroughly blend. If the dough is a little crumbly, try squishing together with your hands. If it is still too crumbly to hold together, try adding cold water a few drops at a time to get the right consistency.

Wrap dough in wax or parchment paper & refrigerate for at least 30 minutes if using regular flour. If using GF flour, 20-30 minutes is enough. (Dough made with GF flour tends to get very stiff, if you leave it in the refrigerator too long. If that happens, just leave it out on the counter to warm up a little before rolling it out.)

Lightly flour surface with whatever flour you used to make the dough. Split the dough in half & roll out dough to about ¼ thick in whichever shape you choose. If you are making a ring shape or are adding lots of filling, be aware that the dough can be a little fragile. Just be gentle as you shape the dough into a ring or around the filling. Repeat with the second half of the dough. (Splitting it in half, makes it a good size to fit lengthwise on a baking sheet. You can bake the 2 halves side-by-side on the baking sheet. I fill each with different fillings so people have a choice!)

I like the rectangle shape because it’s easy! Put the filling in the center, then fold over each side toward the middle.

Place on baking sheet covered with parchment paper.

Bake at 350° for 25 – 35 minutes. The baking time will depend on your filling & dough thickness. It should be a nice golden brown when it’s done.

Remove from pan & cool for 5-10 minutes before serving.

If you are adding a topping (like a glaze), this can be done right away.

Notes:

There are MANY different versions of kringle. Some with yeast, some shaped like a rectangle, some like a ring, & some even braided (fancy!). There are also an infinite number of fillings & toppings. I have listed a few suggestions, but be creative & make it your own! I happen to like this version for the dough that my aunt passed on to me because it’s simple & moist. I usually split the dough in half & use two different fillings, so people can have a choice.