Dhanson: /* Ingredients */

2021-02-09T19:07:11Z

Ingredients

← Older revision		Revision as of 19:07, 9 February 2021
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	* egg wash (1 egg plus ~2 T milk, whisked well)		* egg wash (1 egg plus ~2 T milk, whisked well)
	* flaked or chopped almonds and/or pearl sugar (optional)		* flaked or chopped almonds and/or pearl sugar (optional)
	* ~~[[White Icing]]~~ (optional)		* 2 c confectioners' sugar mixed with ~2 T water (optional)

	=== Preparation ===		=== Preparation ===

Dhanson: /* Ingredients */

2021-02-09T18:45:49Z

Ingredients

← Older revision		Revision as of 18:45, 9 February 2021
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	'''Topping'''		'''Topping'''
	* egg wash		* egg wash (1 egg plus ~2 T milk, whisked well)
	* flaked or chopped almonds and/or pearl sugar (optional)		* flaked or chopped almonds and/or pearl sugar (optional)
	* [[White Icing]] (optional)		* [[White Icing]] (optional)

Dhanson: Created page with "{{RecipeSummary |PrepTime=1 hr + 30-40 min rising time |CookTime=30 min @ 345°F |Source=''The Nordic Baking Book'' by Magnus Nilsson (pg 294-295) |Yield=10-12 servings |Ratin..."

2021-02-09T18:44:18Z

Created page with "{{RecipeSummary |PrepTime=1 hr + 30-40 min rising time |CookTime=30 min @ 345°F |Source=''The Nordic Baking Book'' by Magnus Nilsson (pg 294-295) |Yield=10-12 servings |Ratin..."

New page

{{RecipeSummary
|PrepTime=1 hr + 30-40 min rising time
|CookTime=30 min @ 345°F
|Source=''The Nordic Baking Book'' by Magnus Nilsson (pg 294-295)
|Yield=10-12 servings
|Rating={{Very Good}}
}}
=== Ingredients ===
* 2 oz fresh yeast
* 2 oz milk (3 1/2 T)
* 2 eggs
* 1/2 c sugar
* pinch of salt
* 1 t ground cardamom
* 14 T butter, cubed
* 2 1/2 c + 1 T strong wheat flour, plus extra for dusting

'''Filling'''
* [[White Sugar Pastry Filling]]
* handful raisins (optional)

'''Topping'''
* egg wash
* flaked or chopped almonds and/or pearl sugar (optional)
* [[White Icing]] (optional)

=== Preparation ===
In the bowl of a stand mixer, mix the yeast to a paste with the milk. Add the eggs, sugar, salt, cardamom and butter to the mixture. Sift in the flour and work with the paddle attachment until fully combined and smooth.

Line a baking sheet with parchment paper.

Roll the dough out on a lightly floured work counter to a 15 x 50-cm (6 x 20-inch) rectangle. Spread the filling thickly along the center of the rectangle, leaving a 2.5 cm/1-inch margin at each end. Brush the long edges lightly with water, then bring them up and over the filling to enclose it completely. Allow about 2 cm (3/4") of overlap to ensure the filling doesn't ooze out of the kringle while it bakes. You should end up with a long, fat log.

Left the log onto the prepared baking sheet. You can then leave it as a log shape or bring the ends together to form a circle or form into the traditional knot/pretzel shape. If you choose the last option, then taper the ends a little so the knot isn't too thick. Cover with a clean dish towel and leave to rise for 30-40 minutes.

Preheat the oven to 345°F. Brush the kringle lightly all over with egg wash. Scatter on your choice of topping. Some people now use a pair of scissors to cut decorative patterns in the dough -- sometimes all the way down to the filling; others leave the kringle intact. If you do cut all the way down to the filling, then some will ooze out during the baking and caramelize, which can be quite delicious. Do beware of cutting the sides of the kringle, as all the filling with drain out.

Bake for about 30 minutes, or until the kringle is golden in color. Leave to cool on a wire rack then decorate, if you like.

[[Category:Desserts]]
[[Category:Breakfast]]

Danish Sweet Kringle - Revision history

Dhanson: /* Ingredients */

Dhanson: /* Ingredients */

Dhanson: Created page with "{{RecipeSummary |PrepTime=1 hr + 30-40 min rising time |CookTime=30 min @ 345°F |Source=''The Nordic Baking Book'' by Magnus Nilsson (pg 294-295) |Yield=10-12 servings |Ratin..."