Saturday, August 29, 2015

Marzipan Christmas Kringle (juleskringle)


  • Servings: 1
  • 1/2 cup warm milk
  • 1 tablespoon sugar
  • 1 (.25 ounce) envelope active dry yeast
  • 1 cup heavy cream
  • 3 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1/2 cup butter
  • 1 (8 ounce) can almond paste
  • 1/2 cup crushed sliced almonds
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon almond extract
  • 1/2 cup sugar
  • 1 egg , beaten
  • 1/2 cup sliced almonds


    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 15 hrs

  • in a small bowl, stir together the milk and sugar. sprinkle the yeast over the top and let stand for 10 minutes to dissolve. stir in cream.
  • in a separate bowl, stir together the flour, sugar, salt and cardamom. cut in the butter using a pastry blender or pinching with your fingers until it is a course mealy texture. stir in the yeast mixture until well blended. pat into a ball, flatten slightly, then wrap in plastic wrap. refrigerate for 12 to 24 hours.
  • to make the filling, mix the almond paste, almonds, sugar, cinnamon and almond extract using an electric mixer until evenly blended. it may be crumbly.
  • roll the chilled dough out into a 2 inch wide and 24 inch long rectangle. spread the filling to within 2 inches of the sides and roll up into a tube. cover your work surface with sugar, and roll the tube of dough in the sugar to coat thoroughly. roll and stretch the dough out to form a long rope about 40 inches long. place on a parchment lined baking sheet and shape into a pretzel shape.
  • brush the top of the pretzel with egg and sprinkle with almonds. cover loosely with a towel and let rise for 45 minutes.
  • preheat the oven to 375 degrees f (190 degrees c). bake the kringle in the preheated oven until golden brown, 25 to 30 minutes. cut into slices to serve.

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