Kringle

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This article is about the pastry. For the Christmas character, see Kris Kringle (disambiguation). For the protein domain, see Kringle domain.
Kringle
Kampsbrezel.jpg
German Pretzel
Type Pastry
Place of origin Scandinavia
Cookbook:Kringle  Kringle

Kringle /ˈkrɪŋɡəl/ is a Scandinavian pastry, a Nordic variety of pretzel, which arrived with Roman Catholic monks in the 13th century, especially in Denmark. It developed further into several kinds of sweet, salty or filled pastries.

In Danish and Norwegian, the word is kringle, plural kringler; Estonian: kringel, plural kringlid; Swedish: kringla, plural kringlor; Icelandic: kringla, Faroese: kringla plural kringlur; Finnish: rinkeli. The word originates from the Old Norse kringla, meaning ring or circle. The shape of the kringle has given name to a similarly entangled feature found in some proteins, the so-called Kringle domain.

In the Netherlands, a particular type of sweet kringle is well known under the Dutch name krakeling.

Denmark[edit]

A traditional bakery shop sign above bakery store window in Austria

In Denmark, kringle denotes the pretzel-like knotted shape rather than the pretzel pastry type. Kringles may be made from puff pastry (like Danish pastry) or yeast dough, filled with remonce or marzipan and raisins, sprinkled with coarse sugar, nut flakes or icing.

There are small salty kringles, saltkringler, being the Danish word for pretzels, and kommenskringler which are half-hand-sized breads in the kringle shape, made from unsweetened yeast dough with caraway seeds. Sukkerkringler are similar, sweet pretzels, sprinkled with sugar instead of caraway.

Kringles are pastries with a long history in Denmark, and are still popular items in modern Danish bakeries. The kringle symbol is one of the few ancient guild signs still used and a traditional golden kringle sign is often hung outside bakery shops.

United States[edit]

Kringle from Racine, Wisconsin

In the United States, kringles are hand-rolled from Danish pastry dough (wienerbrød dough) that has been rested overnight before shaping, filling, and baking. Thirty-two layers of the flaky dough are layered, then shaped in an oval. After filling with fruit, nut, or other flavor combinations, the pastry is baked and iced.[1]

The Kringle became the Official State Pastry of Wisconsin on June 30, 2013.[2] Racine, Wisconsin has historically been a center of Danish-American culture and kringle making. Kringles and Danish culture are an important part of Racine's cultural identity. A typical Racine–made kringle is a large flat oval measuring approximately 14 inches by 10 inches and weighs about 1.5 pounds.[3] Racine Danish Kringles and O & H Danish Bakery, are two destinations in Racine, Wisconsin specializing in Kringles.

A Wisconsin distillery, Nordic Distillers of Middleton, Wisconsin makes a Kringle Cream liqueur from real Wisconsin cream, rum, sugar and natural Kringle flavor..[4]

In other parts of the United States, kringle refers to a slightly sweet, buttermilk cookie shaped like a pretzel or figure eight.[5]

The Ballard area of Seattle, Washington; Solvang, California; central Iowa; and Burr Ridge, Illinois are among other places to find kringles in the U.S. In 2005, Dana College in Blair, Nebraska, held a Kringle Kontest, which was won by Kirsten's Danish Bakery in Burr Ridge, Illinois.

See also[edit]

References[edit]

  1. ^ Marialisa Calta. "Fare of the country: Wisconsin, Danish Pastry With a Classic Twist". New York Times, July 9, 1989.
  2. ^ "Kringle becomes Wisconsin state pastry" July 1, 2013, accessed July 26, 2013.
  3. ^ Marialisa Calta. "Fare of the country: Wisconsin, Danish Pastry With a Classic Twist". New York Times, July 9, 1989.
  4. ^ "GSN Review: Kringle Cream" December 29, 2013.
  5. ^ Dedman, Sherry. "Kringla Danish Kringle Recipe". Old Recipe Blog. Retrieved 17 February 2013.