Traditional Danish Kringle - From Denmark
1/2 tablespoon sugar
250 grams wheat flour (about 4 dl)
175 grams butter
50 grams butter
50 grams sugar
50 grams raisins
together beaten egg
sugar and/or chopped skinned almonds
Approximately 20 min. at 200 °.
The cold milk mixed with salt, sugar, eggs, yeast and 2 / 3 of the flour. (The rest of the flour used in the rollout). Roll out the dough to a rectangle (about 20 x 40 cm). The cold butter, cut into thin slices with a cheese slicer and distributed over 2 / 3 of dough. This foldable into 3 layers, so that the part is no butter, folded in first. Then fold dough into 3 parts, on the other part. This roll-out and aggregation is repeated 3 times. The dough is rolled out now in a long strip of approx. ½ cm 's thick and 15 cm "s latitude.
Filling: stir ingredients together.