A conserved protein domain whose 2-D representation resembles a Scandinavian pastry known as a kringle
Kringles are hand-rolled circular, butter-layered Danish pastry that enclose a fruit or nut layer, and topped with sugar icing They were originally pretzel shaped, almond-filled coffee cakes that were called Wienerbrot (Viennese bread); but over the years, a variety of fruit and nut fillings were added and the pretzel shape was changed to its present oval shape to eliminate the unfilled, overlapping parts A true Kringle is very labor intensive and can take up to three days to make them properly, as they are made with up to 30 layers of delicate pastry dough The challenge for a Kringle baker is to roll butter thinly between several layers of yeast-raised dough The more traditional bakeries offer a flat, oval Kringle Today Kringles is known as the most Danish city in America and probably the only place you can find Kringles in the United States