Marmalade Kringles

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“Light coffee cake with marmalade center, make the day before and serve warm for that special breakfast company, or a Sunday brunch!”
24hrs 25mins

Ingredients Nutrition


  1. Measure warm water into large warm bowl.
  2. Sprinkle in yeast and stir until dissolved.
  3. Add warm milk, sugar, salt, butter and eggs.
  4. Stir in 3 cups flour.
  5. Beat vigorously until smooth.
  6. Add enough additonal flour to make a soft dough.
  7. Turn out onto lightly floured board and knead until smooth and elastic,about 8-10 minutes.
  8. Cover with plastic wrap, then a towel and let rest for 20 minutes.
  9. Divide dough into 4 equal parts.
  10. Roll each piece into a 9x13 rectangle on a lightly floured board.
  11. Place one layer of dough in the bottom 9x13 lightly greased pan.
  12. Spread 1 cup marmalade over dough.
  13. Top with another layer of dough.
  14. Repeat dough, marmalade, dough in second pan.
  15. Brush with oil, the cover pans loosely with plastic wrap.
  16. Refrigerate 2-24 hours.
  17. When ready to bake, remove plastic and let stand uncovered for 10 minutes at room temperature.
  18. Puncture any gas bubbles with greased toothpick or metal skewer.
  19. Bake at 375 for 20-25 minutes.
  20. Remove, inverted from pan immediately and glaze with confectioners sugar icing.

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