Chocolate Kringle is a beloved Wisconsin classic and an irresistible treat for anyone who loves rich, flaky pastries. Featuring layers of crisp, buttery dough wrapped around a velvety chocolate ganache and finished in a silky, sweet vanilla glaze, this traditional holiday dessert captures the essence of holiday magic in every bite!
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Whether you're preparing a festive brunch or looking for a comforting winter dessert, this show-stopping treat is one you definitely don't want to miss. Not only does it make for the perfect centerpiece on your holiday spread, but its impressive presentation makes it look like something straight out of a bakery window.
If you're planning a full holiday menu, you might also love our Pistachio Pudding Cake, a soft and nostalgic favorite that always gets rave reviews, or this festive Christmas Bread Recipe using Cake Mix that makes a beautiful addition to any brunch table. And if you're craving something fruity, our Easy Cranberry Cake is another cozy winter treat that pairs perfectly with a cup of coffee by the tree.
What is Kringle?
Kringle is a traditional Scandinavian pastry, typically shaped into a ring and filled with sweet ingredients like chocolate, nuts, or fruit, and it's especially popular around Christmas time.
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Why You'll Love This Recipe
- Homemade goodness: This delicious dessert looks and tastes like something straight from a bakery, yet it's made right at home.
- Perfect holiday centerpiece: A true showstopper that brings festive flair to any holiday spread.
- Surprisingly simple: Even with multiple steps, it's shockingly easy to make, even if you're not a pastry pro.
- Wisconsin favorite: Bring a beloved Midwest favorite to your own kitchen!
- Make-ahead friendly: Prep the dough and filling in advance to save time on busy holiday mornings.
- Customizable: Swap in fillings like almond, pecan, or raspberry to make your own flavor twist.
Ingredients
Gather the ingredients below to make this chocolate filled kringle!
- All-purpose flour: Gives the dough structure, be sure to measure accurately.
- Granulated sugar: Adds sweetness to the dough and helps it bake to golden brown perfection.
- Salt: Helps balance the sweetness of the dough.
- Butter, cubed & cold: Cold butter is essential for achieving a flaky, layered pastry dish. Keep it chilled until added to the mix.
- Milk: Makes the dough rich, soft, and moist.
- Lemon juice: Makes the dough tender and adds a subtle brightness.
- Dark chocolate chips: Use a good quality chocolate for the richest, deepest flavor.
- Brown sugar: Caramelizes the filling slightly and adds sweetness.
- Vanilla extract: Enhances the flavor of the dark chocolate and balances out the sweetness.
- Powdered sugar: Creates a silky, sweet glaze.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- More toppings: There are endless ways to top a kringle. A few popular options include toasted pecans, chocolate chips, caramel drizzle, fresh berries, or cinnamon sugar.
- Glaze variations: Switch up the flavor with different glazes and icings. Maple glaze, cinnamon sugar glaze, chocolate glaze, salted caramel glaze, and almond icing are just a few delicious choices.
- Filling options: Once you know the basics, it's incredibly easy to customize your kringle with different fillings. Almond, raspberry, and cream cheese-filled kringles are classic favorites, but the possibilities are endless! How about blueberry? If blueberry sounds good, you'll also love my Blueberry Cinnamon Roll Casserole, which is another delicious way to bake with berries over the holidays!
- Nut swaps: Try walnuts, hazelnuts, or pistachios for a different flavor and texture.
- Flavor add-ins: Add a hint of espresso powder, orange zest, or peppermint extract to the chocolate filling for a fun twist.
How to Make Chocolate Kringle
Once you've gathered all your ingredients, preheat the oven to 375°F and follow the steps below for this homemade kringle.
- Step 1: In a large bowl, whisk together the flour, sugar, and salt, then cut in the cold butter with two knives until the pieces are about pea-sized.
- Step 2: Form into ball shape with your hands
- Step 3: In a saucepan over low heat, melt the butter and chocolate until smooth, then remove from heat and stir in the brown sugar, granulated sugar, and vanilla, letting the mixture cool to room temperature so it becomes spreadable.
- Step 4: On a lightly floured surface, roll the chilled dough into a rectangle roughly 10x20 inches.
- Step 5: Spoon the chocolate filling down the center lengthwise, leaving about 2 inches empty on the edges.
- Step 6: Fold the long sides over the filling so they overlap slightly; pinch the seams to seal.
- Step 7: Shape the dough into an oval ring on a parchment-lined baking sheet with the ends joined, then refrigerate for 20-30 minutes to firm up the dough and keep the layers crisp. Bake at 375°F for 30-35 minutes until golden and crisp, rotating halfway, then let cool slightly.
- Step 8: Whisk the powdered sugar, milk, and vanilla until smooth, drizzle over the cooled kringle, and let set before slicing.
Helpful Tips
- Flour often: Lightly flour your work surface and your rolling pin frequently to prevent the dough from sticking. This helps keep the layers intact and ensures a flaky, smooth result. And if rolling out dough isn't really your thing, try my easy Classic Sugar Cookies instead-they're simple to make and don't require any rolling at all.
- Chill the dough overnight: If you want to spread out the steps or prepare the dough in advance, you can chill the dough overnight instead of chilling for just one hour.
- Don't stress over layers separating: Some dough layers may puff or separate slightly during baking, but there's no need to worry. It's actually completely normal and helps the kringle achieve its signature flakiness.
- Use cold butter: Keep the butter as cold as possible when mixing-it helps create those tender, flaky layers.
- Let it cool before slicing: Giving the pastry a little time to set prevents the filling from spilling out and helps you get cleaner slices.
Recipe FAQs
Kringle is Wisconsin's official state pastry, made with layers of flaky dough shaped into an oval and stuffed with a sweet filling, then drizzled in a glaze or other topping. It's a Danish pastry made for comfort and coziness, and it's become super popular over the years in the Dairyland state.
Yes-just wrap it tightly and refrigerate up to 24 hours, or freeze for up to 2 months.
While it's not required for this recipe, you can absolutely braid or twist your dough for a fancier, more traditional look! It can be a little tricky, but if you're up for it, definitely give it a try.
No, milk or semi-sweet chocolate will work-just keep the same measurements.
Storage & Freezing Instructions
Storage Instructions
Keep the kringle covered at room temperature for 2-3 days or refrigerate up to 5 days.
Freezing Instructions
You can freeze this pastry for up to 4 months. Cover or wrap it well and then thaw and warm it up before serving.
More Christmas Dessert Recipes You'll Love
Looking for other festive holiday recipes like this? Try these:
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Chocolate Kringle
Ingredients
For the Dough
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 cup cold butter (cubed)
- ½ cup milk
- 1 tablespoon lemon juice
For the Filling
- 1 cup dark chocolate chips
- ½ cup butter
- ½ cup brown sugar
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, sugar and salt.
- Cut the cold butter cubes into the flour mixture with two knives until the pieces are about pea-sized.
- Stir in the milk and lemon juice just until dough comes together. Shape into a disc, wrap in plastic, chill in the fridge for at least 1 hour.
- In a saucepan over low heat, melt the butter and chocolate together until smooth.
- Remove from heat, stir in brown sugar, sugar, vanilla until well combined. Let it cool to room temperature so it's spreadable.
- On a lightly floured surface, roll the chilled dough into a rectangle roughly 10 × 20 inches. Spoon the chocolate filling down the center lengthwise, leaving about 2 inches empty on the edges. Fold the long sides over the filling so they overlap slightly; pinch the seams to seal. Shape it into an oval ring on a parchment-lined baking sheet with the ends joined together.
- Place the shaped kringle into the fridge for 20-30 minutes to firm up the dough and keep the layers crisp.
- Preheat oven to 375°F. Bake the kringle for about 30-35 minutes, until golden brown and crisp. Rotate the tray halfway through baking for even browning. Remove from oven and allow to cool slightly.
- Whisk together powdered sugar, milk, vanilla until smooth. Drizzle generously over the slightly cooled kringle in zig-zag lines. Let the glaze set before slicing.
- Slice into wedges and enjoy.
Notes
- Flour often: Lightly flour your work surface and your rolling pin frequently to prevent the dough from sticking. This helps keep the layers intact and ensures a flaky, smooth result.
- Chill the dough overnight: If you want to spread out the steps or prepare the dough in advance, you can chill the dough overnight instead of chilling for just one hour.
- Don't stress over layers separating: Some dough layers may puff or separate slightly during baking, but there's no need to worry. It's actually completely normal and helps the kringle achieve its signature flakiness.
- Use cold butter: Keep the butter as cold as possible when mixing-it helps create those tender, flaky layers.
- Let it cool before slicing: Giving the pastry a little time to set prevents the filling from spilling out and helps you get cleaner slices.
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