Traditional Kringle is filled with tart cherry jam and almond paste, which you are welcome to use! You could substitute any favorite fruit jam or preserves as well. But in honor of the plum orchards at Plumford (aka Sugar Plum) Manor, I decided to create a plum version that’s featured in Christmas at Sugar Plum Manor and is sooooo tasty! Plum preserves can be difficult to find, fair warning. I had to order Bonne Maman’s from Amazon.

1. Combine the flour, sugar, yeast, and salt in a large bowl and mix. Add the butter and cut together, either with a pastry cutter, two knives, or a few pulses in a food processor. You want the butter to be reduced to pea-sized pieces.
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2. Whisk the whole egg and milk together. Add to the dry mixture and gently fold until it comes together in a dough. (If the dough is too crumbly, add a few drops of water at a time, just until it holds together when pinched.) Shape into a flattened disc, wrap in plastic, and refrigerate 6–48 hours.
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3. On a floured work surface, roll the dough into a rectangle approximately 9×15 inches (you can mark it out on the underside of a piece of parchment paper and roll directly onto it for ease of measurement). Take the short ends of the dough and fold it into thirds, creating a 9×5 rectangle. Turn it 90 degrees and repeat the process. Wrap again and chill for another 30 minutes.
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4. Repeat the step above. At this point you can either make and bake the Kringle, refrigerate it for up to 2 days, or freeze it for up to a year (wrapped in plastic wrap and store in a zipper freezer bag).
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5. When ready to assemble, line two baking sheets with parchment paper. Divide the dough in half and roll each portion into a 5×20 rectangle. Spread a thin line of preserves down the middle of each, leaving 2 inches on either side and a half inch at the ends.
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6. Fold one long side of dough over the jam. Use the egg white to brush over the unfolded portion and ends. Fold that over as well, pinching and smoothing the dough closed all along the side and on the ends. Form each length of dough into a circle, pinching the ends to unite. Flip them so that the seam is downward onto the parchment lined baking sheets. Cover and let rise for 45 minutes in a warm place.
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7. Preheat the oven to 375˚. Once the oven is hot and the dough has puffed, brush the egg wash over the top and sides of the Kringles and then bake for about 20 minutes or until golden brown.
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8. Whisk powdered sugar, milk, and vanilla in a small bowl. Drizzle over the warm pastry. Remove pastry to a wire rack to cool.
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9. Best enjoyed within a day of baking, though it will keep at room-temperature for 3–4 days.

Traditional Kringle is filled with tart cherry jam and almond paste, which you are welcome to use! You could substitute any favorite fruit jam or preserves as well. But in honor of the plum orchards at Plumford (aka Sugar Plum) Manor, I decided to create a plum version that’s featured in Christmas at Sugar Plum Manor and is sooooo tasty! Plum preserves can be difficult to find, fair warning. I had to order Bonne Maman’s from Amazon.

For the traditional yeast-dough recipe, you can click here or look in the back of the book!

1. Using a small bowl, mix together the sour cream and the vanilla.
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2. In a large bowl, cut together the flour and the butter with a pastry cutter or two knives (or, alternately, pulse a few times in a food processor). You want the mixture to be pea-sized pieces. Stir in the sour cream mixture and mix to form a dough. Divide in half and shape into flattened disks. Wrap in plastic wrap and refrigerate for at least two hours or overnight. At this point you could also freeze the dough (if wrapped in plastic and stored in a zipper freezer bag, dough will stay fresh in the freezer for a year).
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3. Preheat the oven to 450º. Whisk the egg in a small bowl or cup.
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4. Cut a piece of parchment paper at least 12 inches long (a little longer for overhang) and on the reverse side, draw out two 12×6 rectangles. Flip the parchment over and, using that as your guide, roll each disk of dough into the 12×6 rectangles.
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5. Spread the preserves in a thin line down the center of each rectangle, leaving 2 inches on each end. Using the parchment to help you lift, fold each long side of the dough over the preserves. Fold the ends, pressing to seal. Brush each Kringle with egg wash.
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6. Bake on a parchment lined cookie sheet for 10-15 minutes, until golden brown. As it’s baking, whisk the icing ingredients together. Drizzle over the Kringles as soon as you take them out of the oven. Cool on a wire rack and enjoy! (Best within a day of baking but can be stored in an airtight container for 3 days at room temperature.)