This is an American Kringle.
You didn’t realize there was such a thing, did you?
Traditionally, a Kringle is Dutch or Danish, but as the US is a land of immigrants, so are their pastries.
Here is another bit of information I’m guessing you didn’t know: The Kringle became the official state pastry of Wisconsin in 2013.
My home state has an official pastry!!!
I had no idea states had official pastries.
But wait, there’s more.
Racine, (WI) is the Kringle center! I wonder if my old college roommate from Racine knows this. (I also wonder where she is now….. Sigh….)
Elle, of Feeding My Enthusiasms, our host kitchen for this month, gives lots more interesting info about the Kringle, as well as 2 recipes for Kringle toppings.
Apparently, your imagination is the only thing limiting toppings – fruit, fruit curds, caramel, nuts…. all of them…..
This is not a yeast dough, so there is no rising time. She assures us that, though it’s a bit fussy, it’s easy to make and one can do the base ahead of time, adding the topping, nuts, glaze, etc just before serving.
If you are ready to make this impressive, and tasty Kringle, head over to Feeding my Enthusiasms for the recipe and the details for being a Bread Baking Buddy this month.
As to the rest of the Babes…..
Read on to see what they did.
And that’s it for the Babes in the December…. Happy Holidays (all of them) Everyone!
And the Babes are:
The Bread Baking Babes
A Messy Kitchen – Kelly
Bake My Day – Karen
blog from OUR kitchen – Elizabeth
Bread Experience – Cathy
Feeding My Enthusiasms – Elle
Judy’s Gross Eats – Judy
Karen’s Kitchen Stories – Karen
My Diverse Kitchen — Aparna
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
And me…. Thyme for Cooking – Katie