The Danish kringle is a plait-shaped cake filled with nuts, sultanas and a cinnamon cream. It is a popular dessert in Denmark, especially at Christmas time. The dough is similar to brioche, but with a special touch thanks to the addition of fresh yeast and cardamom.
Ingredients:
For the dough:
- 300 g of strong flour
- 30 g sugar
- Grated peel of 1 lemon
- 120 ml milk
- 30 g butter
- 25 g fresh yeast
- 1 egg yolk
- 1 pinch of salt
For the filling:
- 50 g chopped walnuts
- 2 tablespoons ground cinnamon
- 60 g sugar
- 50 g melted butter
For the glaze and decoration:
- Filleted almonds
- Icing sugar
- Candied fruits (this is my contribution, the original recipe does not include them, but at home we like them like this).
Elaboration:
1. Prepare the dough:
- In a large bowl, mix the flour, sugar, grated lemon peel, crumbled yeast and salt.
- Add the warm milk and the melted butter. Mix well until a homogeneous dough is obtained.
- Add the egg yolk and knead for 10 minutes until the dough is elastic and smooth.
- Shape the dough into a ball, place in a greased bowl, cover with a damp cloth and leave in a warm place for 1 hour, or until doubled in size.
2. Prepare the filling:
- In a small bowl, mix the chopped walnuts, ground cinnamon, sugar and melted butter.
- Mix well until a homogeneous paste is obtained.
3. Assembly of the kringle:
- Roll out the dough on a floured surface into a rectangle of approximately 30 x 40 cm.
- Spread the walnut filling over the dough, leaving a 2 cm free edge on the sides.
- Roll the dough from the longer side, forming a compact roll. Fold the ends of the roll down to seal them.
- Cut the roll in half lengthwise, without reaching the end, leaving about 5 cm uncut.
- Braid the two halves of the roll together, joining the ends.
- Place the kringle on a baking tray lined with baking paper and leave to stand for a further 30 minutes.
4. Horneado:
- Preheat the oven to 180 degrees C.
- Brush the kringle with a beaten egg and decorate with slivered almonds.
- Bake for 30-35 minutes, or until the kringle is golden brown and crisp.
Advice:
- For a more intense cinnamon flavour, the amount of ground cinnamon in the filling can be increased.
- Other nuts, such as sultanas, dried cranberries or dried figs, can be used instead of nuts.
- Kringle can be stored at room temperature for 2-3 days.
Leave the kringle to cool on a wire rack. Sprinkle with icing sugar before serving.
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