In a small city in the American Midwest, a particular pastry holds a special place in the community’s heart. This flaky, ring-shaped treat, filled with nuts or fruit and topped with icing, is a beloved local tradition with roots tracing back to Danish settlers over a century ago. For many, its rich, comforting flavors are synonymous with the cozy atmosphere of the autumn months.
While enjoyed throughout the year, the pastry feels particularly fitting for seasonal gatherings. Its presence on a holiday table sparks conversation and a shared sense of nostalgia. Discussions often turn to friendly debates over which local bakery makes the best version, a lighthearted topic that brings people together. It’s the kind of simple, delicious offering that can say more than words sometimes can, making it a perfect gift or shared dessert during family celebrations.
For those interested in baking this classic at home, here is a detailed recipe.
Ingredients:
220g lukewarm milk
25g caster sugar
7g sachet dried yeast
1 tsp salt
200g strong white bread flour
160g plain flour
40g plain wholemeal flour
200g cold unsalted butter
230g marzipan
100g sour cherry jam or compote
Beaten egg, for glazing
Icing sugar, for the glaze
Method:
1. In a large bowl, whisk together the lukewarm milk, sugar, yeast, and salt until dissolved. In a separate bowl, combine the three flours.
2. Add the flour mixture to the milk mixture and stir with a spatula until a dough forms. Knead in the bowl until the texture is even—neither sticky nor dry. Cover loosely and let rise for one hour.
3. Prepare a butter block. Slice the cold butter into 12 pieces and arrange them in a two-by-six rectangle on a sheet of baking paper. Fold the paper over the butter like an envelope and use a rolling pin to press the slices together into a thin, solid block, roughly 14cm by 32cm. Wrap it and refrigerate.
4. Roll the risen dough into a large rectangle, approximately 16cm by 70cm. Unwrap the chilled butter block and place it in the center of the dough. Fold the sides of the dough over the butter to encase it completely.
5. Fold this dough package into thirds, like a letter, to create layers. Place it in a container and chill for 30 minutes.
6. Remove the dough, rotate it 90 degrees, and roll it out again to a 30cm by 20cm rectangle. Fold it into thirds once more, then return it to the fridge for another 30 minutes. Repeat this rolling and folding process one final time, chilling for a further 30 minutes afterward.
7. Slice the marzipan thinly. Divide the chilled dough in half lengthwise to create two long strips. Roll each piece out to about 16cm by 70cm.
8. Spoon a line of cherry jam down the center of each dough strip. Layer half of the marzipan slices over the jam on each.
9. Fold the long edge of the dough farthest from you over the filling. Then, fold the nearer edge over the top of that, pinching to seal and create a long, filled rope. Carefully shape each rope into a ring, tucking one end into the other. Place each ring on a baking paper-lined tray.
10. Brush the surface of each pastry with beaten egg. Bake in a preheated oven at 210C (190C fan)/410F for about 22 minutes, until deeply golden brown.
11. Allow the pastries to cool. For a traditional flat shape, gently press down on them with another baking tray. Finish by drizzling with a thick glaze made from icing sugar mixed with a little water. Let the icing set before slicing and serving.