Traditional Danish Kringle - From Denmark
By: Helle Lamlil
Published: Thursday, December 10, 2009 - 6:08pm

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

1 Baking time: 2 Approximately 20 min. at 200 °. 3 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. 4 Filling: stir ingredients together. 5 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.

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Traditional Danish Recipe from Denmark.. ;o)