• 2 cookie sheets

  • 1 large mixing bowl

  • 1 medium mixing bowl

  • parchment paper

The Ingredients

The Dry Stuff

  • 4 cups of AP flour

  • 1 cup of Vegetable Shortening (original recipe called for lard, Michele winced at the mention of that though :) )

  • 3 tablespoons of sugar

  • 1 teaspoon of kosher salt

The Wet Stuff

  • 1 package of dry yeast

  • 1/2 cup of lukewarm water

  • 3 egg yolks

  • 1 cup of lukewarm milk

The Icing

  • 1 tablespoon of water

  • 1 cup of powdered sugar

  • 1/2 teaspoon of vanilla extract


Fruits can be used, like { raisins, dates, prunes, apricots, cherries}, I use a brown sugar and chopped walnuts filling, with some small butter chunks. This was how my Grandma Mary made it, and that is how I like it.


Dissolve the dry yeast in 1 cup of lukewarm water. It will take a few minutes for the yeast to “wake up”, so set it off to the side.

In a large bowl, mix the Dry Stuff (flour, shortening, sugar and salt). Mix it well enough so it will clump together, and break apart. Like a pie crust.

Now for the Wet Stuff. In another bowl, separate the 3 egg yolks. Beat them together, and add in ** 1 cup of lukewarm milk** and the yeast.

Combine the Wet Stuff into the Dry Stuff, mix well.

Cover the bowl with saran wrap, and place in the refrigerator over night.


Day Two

Prepare a surface area to roll the dough out on. Sprinkle with flour.

Prepare the cookie sheets by covering them with the parchment paper.

Split the dough into 4 equal parts.

Roll each one out, make them as long as your cookie sheet and 9 inches wide.

When you roll one out, transfer it to a cookie sheet. Sprinkle your filling, in this case, brown sugar+chopped walnuts+a little bit of butter down the middle.

Fold both sides, one over the other. Repeat for the next three. You should be able to fit two on one cookie sheet.

Let them rise for 2-3 hours. This may vary, I let mine rise for 4 hours in a colder environment. My Dad told me that they were originally left out for 2 - 3 hours next to their stove.

Two Hours later…

Bake in the oven for 20 - 30 minutes at 350F

Mix your icing ingredients together, and while the Kringle is still warm, coat generously :)

You may also sprinkle some crushed walnuts on top as well.


I totally ripped off Alton Brown for this format :) While I was making the dough, Caralyne said I looked like “the Good Eats guy…”. She said it in a tone that meant she wasn’t complimenting me, but I’m going to take it as one anyway.

This recipe was from my Grandma Mary, and she made a bunch of them every year around Christmas. She taught my sister and Michele how to make it, and last year I helped Michele, but this year I want to do as much of it as I could myself. I feel very proud that I can continue this tradition.

My Grandparents were originally from Wisconsin, where there is more of a Dutch and Swedish community. It is also, as was explained to me by my Grandma, extremely cold. When my Grandpa Hap was stationed at Camp Stoneman, Pittsburg CA, my Grandma moved out here with him. My Grandma liked the warm California weather, and when it came time to go back home she demanded they stay. My Grandpa was a little resistant, so my Grandma asked,

What does Wisconsin have that California doesn’t?!

to which my Grandpa simply said,

Danish Kringle.

So, the deal was made, my Grandma would make Kringle, and they would stay in Sunny California.

That is the Carlson legend anyway.

My Dad also said that he only knows of one other place in California that makes Kringle, and that is in Solvang, CA.