Traditional Danish Kringle - From Denmark

Photo: Helle Lamlil

Ingredients

1 dl cold milk

1/4 teaspoon coarse salt

1/2 tablespoon sugar

1 egg

50 grams fresh yeast (or 25 g dried yeast)

250 grams wheat flour (about 4 dl)

175 grams butter

Fillings:

50 grams butter

50 grams sugar

50 grams chopped almonds

50 grams raisins

Brushing:

together beaten egg

Ornaments:

sugar and/or chopped skinned almonds

Preparation

Baking time:

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.

Stuffing down the center of the dough and fold up the sides so they meet in the middle. The dough is shaped into a pretzel and put on a greased plate. Bun made some withdrawals. 20 min. Brushed with egg, decorated with sugar (and almonds) and bake in middle of oven.