Grandma Suzie’s Kringle

prep time: 15 minutes, plus 1 hour to chill dough, if needed cook
time: 15 minutes yield: 8 servings

When Craig and I first met (and our diet and lifestyle
were quite different than they are today), we adored
camping up on the south shore of Lake Superior in
the adorable town of Bayfield, Wisconsin. Every
morning we went to a cute bakery in town and
ordered the almond kringle. It was ooey and gooey
and stuffed with a decadent cream cheese mixture. It
has been more than a decade, but this keto-friendly
kringle reminds me of those early-morning trips to the
bakery in Bayfield. My recipe is named after my
mother-in-law, Sue (my boys call her Grandma Suzie),
who also makes an amazing kringle.

This recipe may seem daunting, but let me tell you some
tricks that I learned while working at coffee shop
bakeries, where I needed to get multiple confections ready
and into the display case before 5 a.m.:

• You can make the dough, fillings, and glaze up to 2 days
ahead and store them in the refrigerator. Then all you
have to do is assemble and bake the kringle on the day
you want to consume it.