Danish Kringle

“This recipe came from my second husband, Hans’ ex-wife, Sigrid. Hans’ mother was cook to the Queen of Denmark and he was an attaché to Prince Faisel of Arabia when he was in the United States. Hans handled all the Prince’s staff, threw all his parties, and was the only one allowed to serve the Prince his drinks, as they feared possible assassination attempts. After Prince Faisel returned to Arabia, he handled parties for high society in the San Francisco area, including Shirley Temple Black, before settling down in Felton, California. He would throw a party at the drop of a hat, but I could never bring him grocery shopping with me because he still thought he was on a Prince’s budget! And he drove me crazy by using my good pinking shears to trim artichokes! He said it made them look pretty.” – Jean Hansen

Danish Kringle

Course: Yeast Breads
Cuisine: Danish


  • 1 Package (2 1/4 Teaspoons) Active Dry Yeast
  • 1/2 Cup Water Lukewarm
  • 4 Cups Flour
  • 3 Tablespoons Sugar
  • 1 1/2 Teaspoons Salt
  • 1 Cup Shortening
  • 3 Eggs Separated
  • 1 Cup Milk Scalded
  • 1/2 Cup Brown Sugar
  • Dates, Raisins, Nuts & Dried Fruits


  • Dissolve yeast in water. Add sugar, salt and shortening to flour and mix as for pie crust.
  • Add egg yolks and yeast to warm milk; mix and add to flour mixture. Mix well. Place in refrigerator overnight.
  • Take out and roll into long strip about 9 inches wide and 1/2-inch thick; spread with 2/3 of egg whites (stiffly beaten), brown sugar, dates, raisins, nuts or any other desired fruits.
  • Fold 1/3 of dough lengthwise; fold other 1/3 over first fold. Shape like pretzel on a greased cookie sheet. Or if desired, dough may be divided into thirds or halves and made into separate cakes fashioned in the same manner as described above. Let rise until double in bulk.
  • Spread with remaining egg whites and bake in moderate oven (350 degrees) for 20 to 25 minutes. Spread with powdered sugar icing (powdered sugar, butter, vanilla, hot water).

1960s Recipe – Sigrid Hansen