Kringles are Danish pastries, shaped rather like a pretzel and made of enriched yeast dough or puff pastry and filled with marzipan. Our version of the Kringle is dairy-free and vegan.
We regularly run vegan baking courses here at the cookery school so if you're looking for more inspiration, check out our course calendar!
Vegan Danish Kringle
Makes: 1 large kringle
- 250g unbleached white bread flour
- 11/2 level tsp dried active yeast
- 3 tbsp caster sugar
- 1/2 tsp salt
- 50ml warm water
- 50ml warm almond milk
- 50ml apple sauce
- 1 tbsp sunflower or vegetable oil
For the filling
- 1 tbsp margarine
- 3 tbsp ground almonds
- 2 tbsp maple syrup
- zest ½ lemon
For brushing on top
- 3 tbsp almond milk
- 2 tbsp flaked almonds
- glaze: 1 tbsp apricot jam
- In a measuring jug combine the warm water, warm almond milk, yeast and sugar, mix well and leave in a warm place for about 10 minutes for the yeast to start to bubble. In a large bowl make a well in the centre of the flour and pour in the water/milk and yeast, the apple sauce and oil. Using one finger stir in the liquid until the dough is coming together, then use both hands and start to knead.
- Turn out the dough onto a lightly floured flat surface and knead, using your fingers to stretch the dough up and then gently fold back, it will be sticky to begin with so don’t be tempted to add too much flour, use a bread plastic scraper if the dough sticks to the work surface. Knead until smooth and elastic, usually about 10 minutes.
- Place in an oiled bowl and cover with oiled cling film. Leave to rise in a warm place for 1 – 1 ½ hours, until doubled in size.
- Pre-heat the oven to 220C/190Fan/Gas7.
- Shape the dough into a large rectangle on a piece of greaseproof paper. Mix the filling ingredients and then spread them all over the pastry. Roll the pastry up gently so you have a large sausage shape and then slice lengthways with a sharp knife.
- Twist the two lengths and form into a ring shape. Pinch the two ends together to seal.
- Cover with oiled cling film and leave to prove for 30 minutes or until well risen.
- Brush the ring with the almond milk and sprinkle with the flakes almonds.
- Bake in the pre-heated oven for 20-25 minutes until golden.
- Warm the apricot jam with 1 tbsp water in a small saucepan, then brush the baked ring to glaze.
- Serve warm.