Introduction
Oh, friends, can you smell that? That warm, sweet aroma of apples and spice wafting through your kitchen? It instantly brings back memories of chilly autumn days and cozy evenings, doesn’t it? Today, we’re diving into a recipe that’s pure comfort in every bite: a Cozy Apple Kringle with Vanilla Glaze. This isn’t just any pastry; it’s a hug in dessert form, surprisingly simple to make, and guaranteed to make your home smell absolutely divine. Get ready to impress yourself and everyone around you!
Why You’ll Love This Recipe
- Fast: While it needs time to rise, the actual hands-on time is super quick!
- Easy: Seriously, if you can roll out dough, you can make this!
- Giftable: Wrap it up beautifully and share the cozy vibes with friends and family.
- Crowd-pleasing: Apple and cinnamon are a classic combo that everyone adores.
Ingredients
Gather ’round, bakers! Here’s what you’ll need to create this little piece of heaven:
- 1 Egg: For that beautiful golden egg wash that makes our kringle shine.
- 2 tsp Active dry yeast: The magic that makes our dough rise and become wonderfully fluffy.
- 2 cups All-purpose flour: The sturdy base for our delightful pastry.
- 2 oz Apple pie filling: The star of the show! You can use store-bought or your favorite homemade.
- 1/4 tsp Ground cardamom: A little secret spice that adds a touch of exotic warmth and complements the apples perfectly.
- 3 tbsp Granulated sugar: Just enough to sweeten our dough and feed our yeast.
- 1 tsp Kosher salt: Balances the sweetness and enhances all those wonderful flavors.
- 1 cup Powdered sugar: The base for our dreamy, creamy vanilla glaze.
- 1 tsp Vanilla extract: For that irresistible, classic vanilla scent and taste in our glaze.
- 1 cup Unsalted butter: Cold, please! This is key for that lovely flaky texture.
- 1/3 cup Whole milk: Adds richness and moisture to our dough.
- 4 tsp Water: For waking up our yeast and getting the glaze just right.
How to Make It
Alright, let’s get our hands a little floury and create some magic!
Step 1: Wake Up the Yeast
In a small bowl, gently combine your active dry yeast, 3 tablespoons of granulated sugar, and 4 teaspoons of water. Give it a little stir, then let it sit for about 5-10 minutes. You want to see it get nice and foamy – that means your yeast is happy and ready to work its magic!
Step 2: Prepare the Dry Ingredients
In a big bowl, whisk together your all-purpose flour and kosher salt. This ensures everything is evenly distributed.
Step 3: Cut in the Butter
Now, for the butter! Make sure it’s nice and cold. Cube it up into small pieces and add it to your flour mixture. You can use a pastry blender, two forks, or even your fingertips to cut the butter into the flour. You’re looking for a coarse, crumbly texture, almost like tiny peas. Don’t overwork it!
Step 4: Bring the Dough Together
Pour that foamy yeast mixture and the whole milk into the flour and butter bowl. Start mixing until a shaggy dough begins to form. It might seem a little wet at first, but that’s okay!
Step 5: Knead to Perfection
Turn the dough out onto a lightly floured surface. Now, the fun part! Knead the dough for about 5-7 minutes. Gently push, fold, and turn the dough until it becomes smooth and elastic. It should feel soft and pliable.
Step 6: Let It Rise!
Lightly oil a clean bowl. Place your kneaded dough inside, turning it once to coat it lightly in oil. Cover the bowl with a clean kitchen towel or plastic wrap. Find a warm, cozy spot in your kitchen (like near a sunny window or a slightly warmed oven that’s turned OFF!) and let the dough rise for 1 to 1.5 hours, or until it’s doubled in size. Patience is a virtue here!
Step 7: Roll Out the Dough
Once doubled, gently punch down the dough to release the air. Turn it out onto a lightly floured surface again. Roll it out into a rectangle, about 10×14 inches. Think of it like a cozy blanket you’re preparing for its apple filling!
Step 8: Add the Apple Filling and Spice
Spread your apple pie filling evenly over the rolled-out dough, leaving about a 1-inch border on one of the longer sides. Then, sprinkle that ground cardamom all over the apples. This is where the magic really starts to happen flavor-wise!
Step 9: Roll it Up!
Starting from the side opposite the one with the border, tightly roll up the dough, like a jelly roll. Once you reach the end, pinch the seam to seal it securely. We don’t want any apple filling escaping!
Step 10: Shape Your Kringle
Gently curve the rolled dough into a horseshoe shape. Carefully place it on a baking sheet that’s been lined with parchment paper. Parchment paper is your best friend for easy cleanup!
Step 11: Second Rise
Cover your shaped kringle loosely with a kitchen towel or plastic wrap. Let it rest and rise again for another 30 minutes. This ensures it’s nice and puffy for baking.
Step 12: Preheat Your Oven
While your kringle is having its second nap, preheat your oven to 375°F (190°C). Make sure your oven rack is in the center.
Step 13: Egg Wash Time!
In a small bowl, whisk together your egg and 1 tablespoon of water. Gently brush this egg wash all over the surface of your kringle. This is what gives it that beautiful, glossy golden-brown finish.
Step 14: Bake to Golden Perfection
Pop your kringle into the preheated oven and bake for 20-25 minutes. You’re looking for it to be beautifully golden brown all over and cooked through. The smell will be absolutely heavenly!
Step 15: Glaze It Up!
While your kringle is baking, it’s time for the glaze! In a small bowl, whisk together the powdered sugar and vanilla extract. If it’s too thick, add a teaspoon of milk at a time until you reach a smooth, drizzle-able consistency. I like mine a little thicker so it really clings to the pastry.
Step 16: Cool Down
Once your kringle is perfectly baked, let it cool on the baking sheet for a few minutes before carefully transferring it to a wire rack. This prevents it from getting soggy on the bottom.
Step 17: The Grand Finale!
Drizzle that luscious vanilla glaze all over your warm kringle. Watch it melt and drip down the sides – it’s pure dessert artistry!
Substitutions & Additions
Feeling creative? I love to play around with this recipe! Here are a few ideas:
- Nutty Delight: Add a handful of chopped walnuts or pecans to the apple filling for a lovely crunch.
- Spicier Kick: Increase the cardamom slightly or add a pinch of cinnamon to the filling for an extra warm spice.
- Different Fruit: While apple is classic, you could try a cherry or mixed berry pie filling for a different flavor profile.
- Glaze Variations: Swap the vanilla for a touch of almond extract, or add a tiny bit of lemon zest to the glaze for brightness.
Tips for Success
A few little secrets from my kitchen to yours:
- Cold Butter is Key: Make sure your butter is truly cold when you cut it into the flour. This creates steam pockets during baking, leading to a flakier dough.
- Don’t Overwork the Dough: While kneading is important, over-kneading can make your kringle tough. Stop once it’s smooth and elastic.
- Warm Rise Spot: Ensure your rising spot is warm but not hot. Too much heat can kill the yeast.
- Prep Ahead: You can make the dough, let it do its first rise, punch it down, cover it, and refrigerate it overnight. Let it sit at room temperature for about 30 minutes before proceeding with shaping and filling.
How to Store It
This Cozy Apple Kringle is best enjoyed fresh, but if you have any leftovers (which is rare in my house!), store them in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to 4 days, though the pastry might soften a bit. To reheat, pop a slice in a toaster oven or a regular oven at a low temperature (around 300°F/150°C) for a few minutes until warmed through and slightly crisped.
FAQs
- Can I use bread machine yeast instead of active dry yeast? Yes, you can typically substitute active dry yeast with instant yeast or bread machine yeast. If using instant yeast, you might be able to skip the foamy activation step and add it directly to the dry ingredients, but always check the yeast packaging for specific instructions.
- What if my dough doesn’t rise? This usually happens if the yeast is old or the water was too hot or too cold. Make sure your yeast is fresh and the water was lukewarm (around 105-115°F or 40-46°C).
- Can I make the apple filling myself? Absolutely! A simple homemade apple filling with diced apples, a little sugar, cinnamon, and a tablespoon of flour or cornstarch to thicken is wonderful.
- How do I get the glaze to look neat? For a more controlled drizzle, use a spoon or a piping bag with a small tip. If you want a full glaze, you can spread it with an offset spatula once the kringle has cooled slightly.
Cozy Apple Kringle with Vanilla Glaze
Equipment
- Small bowl
- Big bowl
- pastry blender or two forks or fingertips
- Clean kitchen towel
- Plastic wrap
- Baking Sheet
- Parchment paper
- Wire rack
- Spoon
- Piping bag optional
- Offset spatula optional
Ingredients
For the Dough
- 2 tsp active dry yeast
- 3 tbsp granulated sugar divided
- 4 tsp water for yeast
- 2 cups all-purpose flour
- 1 tsp kosher salt
- 1 cup unsalted butter cold and cubed
- 0.333 cup whole milk
For the Filling and Glaze
- 2 oz apple pie filling store-bought or homemade
- 0.25 tsp ground cardamom
- 1 tbsp water for egg wash
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- In a small bowl, combine active dry yeast, 3 tablespoons of granulated sugar, and 4 teaspoons of water. Let sit for 5-10 minutes until foamy.
- In a large bowl, whisk together all-purpose flour and kosher salt.
- Cut the cold, cubed butter into the flour mixture using a pastry blender, two forks, or fingertips until it resembles coarse crumbs with pea-sized pieces.
- Pour the foamy yeast mixture and whole milk into the flour and butter bowl. Mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover with a kitchen towel or plastic wrap and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- Punch down the dough and turn it onto a lightly floured surface. Roll into a 10x14 inch rectangle.
- Spread apple pie filling evenly over the dough, leaving a 1-inch border on one long side. Sprinkle with ground cardamom.
- Starting from the opposite side of the border, tightly roll up the dough like a jelly roll. Pinch the seam to seal.
- Gently curve the rolled dough into a horseshoe shape and place on a baking sheet lined with parchment paper.
- Cover the kringle loosely and let it rise for another 30 minutes.
- Preheat oven to 375°F (190°C).
- In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the egg wash over the kringle.
- Bake for 20-25 minutes, or until golden brown.
- While the kringle bakes, whisk together powdered sugar and vanilla extract in a small bowl. Add milk, 1 teaspoon at a time, until a smooth, drizzle-able consistency is reached.
- Let the kringle cool on the baking sheet for a few minutes, then transfer to a wire rack to cool slightly.
- Drizzle the vanilla glaze over the warm kringle.