Danish Sweet Kringle

Summary
Prep time	1 hr + 30-40 min rising time
Cook time	30 min @ 345°F
Source	The Nordic Baking Book by Magnus Nilsson (pg 294-295)
Yield / serves	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 (1 egg plus ~2 T milk, whisked well)
• flaked or chopped almonds and/or pearl sugar (optional)
• 2 c confectioners' sugar mixed with ~2 T water (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.