Danish Kringle

Shaped like a wreath, this loaf, made with both yeast bread and cut-in methods, makes a stunning holiday presentation.

Serves: 10Hands-on: 25 minutesTotal: 10 hours 5 minutesDifficulty: Medium

Serves: 10


  • ¾ cup whole milk
  • 1 Tbsp. granulated sugar
  • 1¾ tsp. active dry yeast (1 package)
  • 2 cups all-purpose flour
  • ½ tsp. plus ⅛ tsp. kosher salt, divided
  • ½ cup cold unsalted butter
  • 2 large eggs
  • 1½ cups chopped pecans
  • 1 cup brown sugar
  • ½ cup unsalted butter, softened
  • 1 Tbsp. water


  • Combine milk, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
  • In a large bowl sift together all-purpose flour and ½ teaspoon salt. Cut in cold butter until the mixture resembles coarse meal. Make a well in the center, add 1 egg and yeast mixture, and stir until the dough just comes together. Cover and set aside in the refrigerator to rise overnight.
  • Beat pecans, brown sugar, and softened butter into a paste-like filling. Set aside.
  • Preheat oven to 375°F and line a baking sheet with parchment. Remove the risen dough from the refrigerator. Working on a floured surface, roll dough into a long rectangle, approximately 9" × 30", and about ½" thick. Spread pecan mixture down the center, then fold over the side edges to conceal the filling, overlapping the edges a bit and pinching to seal. Transfer to prepared pan, seam-side down, and form into a circle, connecting the two open ends. Cover loosely with plastic and rise 30 minutes.
  • Whisk together 1 egg, remaining salt, and 1 tablespoon water. Brush gently onto the top of risen loaf. Bake until golden brown and hollow sounding, about 45–60 minutes. Cool completely on a rack before serving.