Kringle

Kringle

By
From
Scandinavian Comfort Food
Makes
3
Photographer
Columbus Leth

This is a very classic Danish cake with yeasted dough that we eat for breakfast on special occasions, but also as afternoon cake with coffee. Kringle is always part of the traditional cake table. I have worked on the recipe for years, and I bake it often because my love for Kringle never seems to lessen. The recipe makes three, which serves about 10 people, so I always freeze one of them; it doesn’t work so well in a smaller quantity.

Ingredients

Quantity Ingredient

For the kringle

Quantity Ingredient
100ml lukewarm milk, plus 1 tablespoon
50g fresh yeast
3 eggs, lightly beaten
100g caster sugar
1 teaspoon salt
350g butter
550g '00' flour, plus extra for dusting

For the filling

Quantity Ingredient
150g roughly chopped almonds
200g caster sugar
250g soft butter
150g raisins
1 egg, lightly beaten
50g flaked almonds

Method

  1. Pour the milk into a bowl, crumble over the yeast and stir to dissolve. Add the eggs, sugar and salt, cover and leave for 30 minutes. Meanwhile, cut the butter into cubes and, with your hands, rub them into the flour. When the 30 minutes are up, mix the yeast mixture into the flour mixture. Knead on a floured surface until you have a smooth dough. The dough is very delicate, so you might have to use a bit more flour and handle it with care. Place in a bowl, cover and leave to rise at room temperature for about 1 hour.
  2. For the filling, mix the chopped almonds into a paste with the sugar and butter. Set aside.
  3. Return to the dough. Roll it out on a floured surface into a rectangle. Fold it into three, crossways, like a business letter, then turn it by 90°. Now divide the dough into 3 and roll each out into a rectangle.
  4. Divide the filling into 3. Spread each portion out over a 4-cm wide strip down the middle of each dough rectangle. Scatter the raisins over the filling. Fold the short ends up over the filling and then the long sides, first one side over the filling and then the other, so they overlap by 1cm. Place on baking sheets lined with baking parchment, cover with tea towels and let rise again for 30–45 minutes or until the dough feels a bit puffy when you touch it gently.
  5. Preheat the oven to 220°C.
  6. Brush each pastry with egg and sprinkle with the flaked almonds. Bake for 15–20 minutes, keeping an eye on them so they don’t turn too dark. If they are looking too dark, reduce the oven temperature to 200°C. Cool down on a wire rack and serve warm or cold.
Tags:
Scandinavian
Danish
Swedish
comfort food
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