Kringle

Happy October!!!

KRINGLE

Filled Coffee Cake

I looked in our pantry (really a pre-fab closet standing in the walking space between our kitchen and front living room) only to discover that we are decidedly out of cereal. To The Scandinavian Cookbook!

Kringle                                                                                                         Filling

¼ C flour                                                                                                  1 ½ C water

¾ C butter                                                                                                1 ½ C golden raisins

1 pkg yeast OR 2 ¼ tsp yeast                                                                  ¼ C butter

¼ C warm water                                                                                      1 tsp cardamom

1 egg                                                                                                        2 C confectioners’ sugar

¾ C milk                                                                                                  2-3 tbsp cream

3 tbsp sugar                                                                                   

1 tsp salt                                                                                                  1/3 C almonds

3 C flour, divided                                                                                     1/3 C sugar

Cut butter into flour with a pastry blender. Shape mixture into a ball and place on wax paper. Cover with another sheet of wax paper and roll into a 10x4 rectangle. Chill.

Soften yeast in water. Beat egg and stir in milk, sugar, and salt. Blend in 1 C flour, then add yeast. Add enough remaining flour until dough forms a smooth ball. Roll into a 12 in. square. Remove chilled butter mixture from wax paper and place in the middle of the rolled out dough. Fold dough over butter mixture. Turn dough ¼ way around and roll into a 12 in. square. Fold and roll out, turning ¼ way around each time, twice more. Wrap dough in wax paper and chill for 1 hr.

Meanwhile, prepare filling. Bring water to boiling and add raisins. Drain raisins and set aside. Cream together butter and cardamom. Add confectioners’ sugar gradually, then blend in cream until mixture is of a spreadable consistency. Mix in the raisins and set aside.

Remove chilled dough from wax paper and roll into a 24x12 rectangle. Cut lengthwise into 2 strips. Spread each strip with one-half of the filling.

Starting with one long side of the dough, roll up each strip tightly and pinch to seal. Carefully stretch rolls to 30 in. long. Transfer each roll to a greased baking sheet and shape into a pretzel. Gently flatten dough. Brush each pretzel with egg wash and sprinkle with a mixture of sugar and almonds. Let rise until doubled. Bake at 375oF for 25 to 30 minutes.

I can’t say this enough: THIS IS AMAZING! Kringle is my new favorite breakfast (or dessert, or snack). It’s light, flaky, sweet (but not too sweet), and the cardamom adds a neat spicy background flavor.

As for the raisins, my husband’s not big on cooked fruit (the only apple pie he will eat is of his own creation, hates fruit in cookies and cakes and pies, you get the picture). When I cut him his piece of Kringle, I anticipated a criticism of the raisins. Instead, “Wow, this is great. This is cooked fruit I would actually eat! This would even be good with peaches!”

Well, if this recipe needed any more of a recommendation, that was it. It’s delicious, good days later re-warmed, and the fruit can be changed out for whatever strikes your fancy. I think you should definitely try making a Kringle the next time you’re out of cereal.

Have a question or a request? Put it in the comments below and I’ll be sure to respond. Fröhe essen!