A delightful homemade almond kringle featuring flaky layers and nutty sweetness, perfect for any occasion.

Scale

3 cups All-Purpose Flour

2 1/4 teaspoons Active Dry Yeast

1 cup Whole Milk

1/2 cup Unsalted Butter (melted)

1/4 cup Granulated Sugar

1/2 teaspoon Salt

1 Egg

1 teaspoon Almond Extract

1 cup Chopped Almonds

Powdered Sugar (for dusting)

In a mixing bowl, combine warm milk and active dry yeast. Let it sit for about 5-10 minutes until foamy.
Add in melted butter, sugar, salt, and egg, blending until smooth. Gradually mix in all-purpose flour until a soft dough forms.
Transfer the dough onto a lightly floured surface. Knead for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, mix together chopped almonds, almond extract, and a tablespoon of sugar in a small bowl.
Once the dough has risen, punch it to release the air, then roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
Spread the almond filling evenly over the rolled-out dough. Carefully fold and twist sections of the dough to form a ring or an alternating knot shape.
Place your shaped kringle on a baking tray, cover it lightly with a towel, and let it rise for another 30 minutes.
Preheat your oven to 350°F (175°C). Bake your kringle for 30-40 minutes until golden brown.
Allow the kringle to cool slightly before dusting with powdered sugar. Slice it into portions, and serve warm or at room temperature.

For a gluten-free option, use a 1-to-1 gluten-free flour blend. You can also substitute honey or maple syrup for granulated sugar.

Keywords: almond kringle, pastry, homemade dessert, baking