Delightful Wisconsin Apple Kringle Recipe
Wisconsin Apple Kringle made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 2 ¼ teaspoons active dry yeast
- ½ cup warm milk 110°F
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 large egg
- 2 cups all-purpose flour plus more for dusting
- ½ cup unsalted butter softened
- 3 cups peeled and diced apples e.g., Granny Smith
- ¾ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg optional
- 1 cup powdered sugar for glaze
- 2 tablespoons milk for glaze
Instructions
- Activate the yeast in warm milk with sugar and salt.
- Combine the yeast mixture with egg and flour.
- Knead and let the dough rise.
- Prepare the apple filling while dough rises.
- Roll out dough and layer with butter.
- Add the apple filling and shape the Kringle.
- Allow for the final rise before baking.
- Bake until golden and glazed.
- Prepare the glaze and drizzle it over the cooled pastry.