I'm from Wisconsin. In my 20's I was diagnosed with Celiac disease so I can't have gluten. Let me tell you, sometimes I get real close to ordering one of these and just eating it knowing I'm going to get sick.. lol. So damn good.
This is definitely better than store-bought that I had in the US. I bake a lot and I learned how to make kringle from a Danish lady. For those who want to know, it's pronounced more like "khaingle" in Danish which took me a few attempts to say it right...😄I recommend using European butter. My technique and flavorings are slightly different and I also make my own almond paste which takes a little time but I just prefer it. I also monitor the room temperature while proofing and pay attention when I bake it because it's easy to overcook and make it too dark. The classic version is shaped into a pretzel. It's simpler to make the oval though and you get even portions when you serve it. I like your plating by the way and I will copy that...😊
The way you pronounce it "khaingle", is no way near the danish way (I'm danish). In danish the "r" must be heard. Here is a video of a danish baker saying "kringle", you'll notice the "r". ruclips.net/video/dxQcUnfjbT4/видео.html And in Denmark you rarely get the "pretzel" shape anymore, most are now made straight, it taste the same anyway. And a kringle in Denmark, is made by folding the two side into the middle, then you can fill the middle with ramonce or vanilla creme. BUT, in the end it doesnt really matter how you fold it, in the end you'll get the same result, more or less. And when it come to proofing, be careful not to let it rise to much, it will rise in the oven. If it is proofing to much, it will collapse when it comes into the oven.
@@bobburgers4302 Thanks. I still hear a throat sound but I suppose we all have different perceptions when we listen to a foreign language. I speak Italian, Greek, and Spanish and the rolled r is not the same to me as in Danish. In regards to the shape, I was referring to the traditional one as an interesting factoid. It's typically an oval in the US. I didn't mean everyone should not make other shapes. 😄Good tip about proofing. I have not encountered any problems with mine but I am an experienced baker.
@@bobburgers4302 I will say this recipe is more of an homage to the Kringle we get here in Wisconsin; which more than likely comes in an oval shape with one type of filling throughout and maybe some glaze or simple topping.
Do all chefs in Milwaukee use the metric system or is that what the Post used? Is there a metric equivalent to the two tablespoons of egg whites? I'm no expert, but that sure looked like a lot more than a half a teaspoon of vanilla extract. Fortunately I found this exact recipe online and not metric. It was one with a 5 star rating so I know that yours must be excellent also. Thanks for sharing and for the kringle history lesson. We have an excellent kringle bakery here in Springfield, MO, but this will be easier on my wallet.
You're killing me... lol. So hungry for Kringle from back home, and I'm listening to the recipe, and you're not using cups.... AARRGGGHHH.. Looks amazing tho...
@@elizabethmeier5486 Just because a bakery uses one type of shape, DOESN'T mean, that it's the right shape for a Kringle. And like the danish word "kringle" says, it's a kringle shape, you know this shape as a pretzel. Kringle and pretzel have the same shape. Og det er ikke så kringlet.
![Making Danish Kringles with My Daughter [2 Ways] | Back to Basics](http://i.ytimg.com/vi/Z9olp4XrZfY/mqdefault.jpg)
I'm from Wisconsin. In my 20's I was diagnosed with Celiac disease so I can't have gluten. Let me tell you, sometimes I get real close to ordering one of these and just eating it knowing I'm going to get sick.. lol. So damn good.
keep the videos coming! Born and raised in Wisconsin but living in Germany, your channel is making me all sorts of homesick (in the best way possible)
I just came across this video while living in France.. and ALSO being homesick!
This is definitely better than store-bought that I had in the US. I bake a lot and I learned how to make kringle from a Danish lady. For those who want to know, it's pronounced more like "khaingle" in Danish which took me a few attempts to say it right...😄I recommend using European butter. My technique and flavorings are slightly different and I also make my own almond paste which takes a little time but I just prefer it. I also monitor the room temperature while proofing and pay attention when I bake it because it's easy to overcook and make it too dark. The classic version is shaped into a pretzel. It's simpler to make the oval though and you get even portions when you serve it. I like your plating by the way and I will copy that...😊
Thank you for the awesome feedback and additional info!!
The way you pronounce it "khaingle", is no way near the danish way (I'm danish). In danish the "r" must be heard.
Here is a video of a danish baker saying "kringle", you'll notice the "r".
ruclips.net/video/dxQcUnfjbT4/видео.html
And in Denmark you rarely get the "pretzel" shape anymore, most are now made straight, it taste the same anyway.
And a kringle in Denmark, is made by folding the two side into the middle, then you can fill the middle with ramonce or vanilla creme.
BUT, in the end it doesnt really matter how you fold it, in the end you'll get the same result, more or less.
And when it come to proofing, be careful not to let it rise to much, it will rise in the oven. If it is proofing to much, it will collapse when it comes into the oven.
@@bobburgers4302 Thanks. I still hear a throat sound but I suppose we all have different perceptions when we listen to a foreign language. I speak Italian, Greek, and Spanish and the rolled r is not the same to me as in Danish. In regards to the shape, I was referring to the traditional one as an interesting factoid. It's typically an oval in the US. I didn't mean everyone should not make other shapes. 😄Good tip about proofing. I have not encountered any problems with mine but I am an experienced baker.
@@bobburgers4302 I will say this recipe is more of an homage to the Kringle we get here in Wisconsin; which more than likely comes in an oval shape with one type of filling throughout and maybe some glaze or simple topping.
THANK YOU JULOC05!!!!! I sooooo appreciate having the additional information :)
You make it look so easy! Looks delicious!
There amazing 😍
Amazing recipe so tasty i like do much
You are the man! That looks phenomenal 😍
Fire dawg
Bravo sir !!!! That’s looks amazingly delicious!!!
Thank you!
Do all chefs in Milwaukee use the metric system or is that what the Post used? Is there a metric equivalent to the two tablespoons of egg whites? I'm no expert, but that sure looked like a lot more than a half a teaspoon of vanilla extract. Fortunately I found this exact recipe online and not metric. It was one with a 5 star rating so I know that yours must be excellent also. Thanks for sharing and for the kringle history lesson. We have an excellent kringle bakery here in Springfield, MO, but this will be easier on my wallet.
“I’m no baker”-uh, dude. You killed it.
🙏
My thoughts exactly like bro straight up LYING! lol good job dude
Why are you not using cup measurements.
chin cam!
You're killing me... lol. So hungry for Kringle from back home, and I'm listening to the recipe, and you're not using cups.... AARRGGGHHH.. Looks amazing tho...
Or you can pick one up from Trader Joe’s.
Greetings from Denmark: It's not Danish, look for a danish baker 🙂
That's not how you fold a kringle.
I decided to go oval shape instead of the traditional pretzel shape. will have to to try the next time 😄
A Racine kringle is always an oval
@@elizabethmeier5486 Just because a bakery uses one type of shape, DOESN'T mean, that it's the right shape for a Kringle.
And like the danish word "kringle" says, it's a kringle shape, you know this shape as a pretzel. Kringle and pretzel have the same shape.
Og det er ikke så kringlet.
@@bobburgers4302 This is how all kringles are made in Wisconsin. They're based on Danish kringles, but have evolved into their own pastry
@@OuterCraft Yes, they are no longer "danish" but Wisconsin.