To bake or not to bake. That is the kringle.
Monday November 29th 2010, 11:55 pm
Filed under: Food

I apparently guessed right on the shape of kringles changing in Wisconsin. I did not know that the pretzel shape was an ancient guild symbol for a baker and still in use in Denmark.

Here, you can go read the rest yourselves if you’re interested; that recipe is calling me. As for the raspberry filled version I miss, I’m pretty sure I can come up with my own.

On the other hand, there is a certain practicality to being limited to what one can easily buy: when the calories are over, they’re over. And if I start making butter versions you know I’ll have to come up with an acceptable dairy-free one somehow too for an acceptable celebration, while avoiding all cross-contamination.

You know, I learned how to do handsmocking and many, many baby dresses and a great deal of knitting later, how to knit lace, because it just bugged me that here was something I thought was cool but that I didn’t know how to do yet.

I’ve baked a lot of bread in my life. Kringle?  This should be a piece of cake.

There’s a pattern brewing here… (The problem is that I would keep working at it and producing them till I reached an acceptable level of perfection in the creation. Which would only be the starting point.)

10 Comments so far
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Oooh, the calories…

I’ve done my share of English Smocking — in the past.

Comment by Chery 11.30.10 @ 2:24 am

Kringle on! And then a Kringle lace pattern?

Comment by Channon 11.30.10 @ 7:02 am

oh, send the extras to me. I’m willing to save you from the calories! 🙂

Comment by afton 11.30.10 @ 7:06 am

It’s the downfall of any craftsperson. If I see it, why can’t I make it?
I do that all the time, and it not always a good thing…

Comment by Sandra 11.30.10 @ 8:08 am

I am guilty of going to craft shows, looking at things and thinking to myself “I can make that” most of the time I come away empty handed, but with a lot of mental notes, I found out the hard way when I was younger , crafters don’t always like to share their secretes, especially something unique.

Comment by kris 11.30.10 @ 8:30 am

I think I’d like that almond filled version, but you just can’t go wrong with raspberry either (that would be my daughter’s first choice always!)

so would that lace pattern include the traditional guild shape for these?

Comment by Bev 11.30.10 @ 9:26 am

My, my, you are a talented one! Let me know if you need someone to test out the raspberry filled kringle. Always willing to help, especially if it’s fattening!

Comment by Don Meyer 11.30.10 @ 9:59 am

My husband rolls butter into yeast dough to create about 15 layers to make croissants. He does all of the rolling at once, not over several days, but is very careful to keep the butter as cool as possible while still maleable. If you want advice on that part, he can help you.

Comment by LauraN 11.30.10 @ 10:12 am

I sometimes think that everything I’ve ever set out to do was prompted by that little voice in the back of my head that says “you could totally do that, [Best Friend] does that, how hard can it be?”

Comment by Lanafactrix 12.02.10 @ 12:42 pm

No one in NJ has ever heard of Kringle, but I had a friend who had lived in WI and shared a piece with me that she had instructed her husband to bring home from a business trip. Delicious! I found a recipe in an old Woman’s Day cookbook and then sold the book. A call to WD got me the recipe again as the family loved it. Really easy to make!

Comment by Ellen Moore 12.09.10 @ 4:46 am

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