Go Back

Eggnog Danish Kringle

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Breakfast, Dessert
Cuisine: American, Danish
Keyword: Danish, Eggnog, Kringle, Pastry
Author: The Kitchen Prep


Bottom Layer

  • ½ cup {8 tablespoons} unsalted butter cold
  • 1 cup flour
  • ½ teaspoon salt
  • ¼ cup cold water

Top Layer

  • 1 cup water
  • ½ cup butter unsalted
  • ½ teaspoon salt
  • 1 cup flour
  • 3 eggs
  • 2 tablespoons eggnog
  • ¼ teaspoon nutmeg

For Glaze

  • 1 cup confectioners' sugar
  • 2 tablespoons eggnog
  • 1 tablespoon crumbled gingersnaps for garnish optional


  • Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.

Make Bottom Layer of Kringle:

  • In the bowl of a stand mixer {or in a large bowl}, beat together cold butter, flour and salt until it becomes crumbly. Add cold water and beat until it forms a smooth, soft dough.
  • Now comes the tricky part: Wet your hands and scoop out about 1/4 of the dough. Mold it as well as you can into a "rope" and place on the lined baking sheet. Keep in mind, the end goal here is to form an oval ring shape that is about 12 inches long and 8 inches wide.
  • Wet your hands {it really makes a huge difference in handling the dough} and scoop out another 1/4 of the dough and do the same thing, attempting to connect to the previous piece and slowly forming that oval ring shape.
  • Continue to wet hands and arrange the dough until it forms a completely closed oval, then pat it down slightly to flatten it out to about 1 1/2 inches wide.

Make the Top Layer of the Kringle:

  • In a small saucepan, heat the water, butter and salt over medium-high heat until it comes to a boil. {Be careful, once it boils it'll bubble over quickly if you're not paying attention.} Dump in the flour all at once and stir it in quickly until it comes together into a dough.
  • Scoop the mixture into a large bowl {you can use the same one that you used for the other bowl} and beat it for about 30 seconds to let out some of the heat, then add the eggs one by one, stopping after each addition is fully incorporated. Add the nutmeg and eggnog and mix to fully incorporate.
  • Scoop the batter out and spread it over the top of the bottom layer ring shape with your spatula, covering the raspberries and the dough completely. {You can also scoop the batter into a zip top bag and snip a large opening to easily pipe the dough out over top to make it easier to distribute it evenly.}
  • Bake for about 50 minutes to 1 hour until the kringle is golden brown. Remove from oven and let cool completely. While the kringle is baking, prepare your drizzle and glaze.

For the Glaze:

  • Beat together the confectioners' sugar, and eggnog until a thick, but pourable, consistency is reached. {You may want to pour in a little bit of the liquid at a time until you get the right consistency. If it becomes too runny, just add more sugar.}
  • When the kringle is completely cool, drizzle with the eggnog glaze. While the drizzle is still slightly wet, sprinkle with crushed gingersnaps or a pinch of nutmeg if desired. Allow the drizzle to set, if desired.