Marzipan Birthday Kringle
photo by Mrs Goodall
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Yields:
-
1 kringle
- Serves:
- 16
ingredients
-
Pastry
- 2 1⁄4 ounces active dry yeast (1 packet)
- 1 tablespoon sugar
- 1⁄2 cup warm milk (about 110 F)
- 1 cup whipping cream (about 75 degrees)
- 3 1⁄2 cups flour
- 1⁄4 cup sugar
- 1 teaspoon salt
- 1 teaspoon ground cardamom (preferably fresh)
- 1⁄2 cup unsalted butter, cut into individual tablespoon portions
-
Almond Filling
- 8 ounces almond paste (about 1 cup)
- 1⁄2 cup chopped blanched almond
- 1⁄2 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon almond extract
-
Topping
- 1⁄2 cup sugar
- 1 egg white, beaten
- 1⁄4 cup sliced almonds
directions
- Combine yeast, 1 tbsp sugar, and warm milk in a small bowl. Let rest until the yeast dissolves and begins to foam (about 10 min). Gently stir in the cream.
- Combine the flour, 1/4 cup sugar, salt, and cardamom in a large bowl. Cut in the butter until the mixture resembles coarse meal. Fold in the yeast mixture just enough to moisten the dough. Cover and refrigerate 12 - 24 hours before rolling out the dough.
- Prepare the filling after the dough has been refrigerated by blending together all the filling ingredients.
- Lightly flour a pastry board or other smooth surface, and place the dough on the floured surface. Pound it with a rolling pin until the dough is flattened to a thickness of about 2 inches. Roll the dough to make a 24 inch square.
- Spread the filling to within 1 inch of the edges and roll up the dough as tightly as possible.
- Sprinkle 1/2 cup sugar on the work surface, and with your fingers, roll the dough firmly into the sugar to coat it, while also strething it to form a log measuring about 36 - 40 inches.
- Cover a cookie sheet with parchment paper. Place the roll on the paper in the shape of a large pretzel. Brush the surface with the beaten egg white, and sprinkle with sliced almonds.
- Cover and let rise 45 minutes, or until puffy, but not doubled.
- Bake in a 375 F oven for 25 - 30 minutes, or until golden brown.
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Reviews
-
Every year I wait in line at the Scandinavian bakery to get my Xmas pastries for the family! Our favorite is Kringle! We've had it every year for as long as I can remember! But I think that tradition may have ended with the recipe! Making my own Kringle has been on my cooking "bucket list" and now I can cross it off! No more standing in line for me! What was surprising was how easy this recipe is to make. My only challenge was I didn't have a space big enough to roll the dough square, and therefor it came out a tiny bit thicker. Next time I'll move to the dining room table to roll it out completely! I saw the other reviews and hadn't thought to increase the filling, but I think I might. I to had to cover the dough with foil the last 15 minutes or so to avoid over browning! So much fun to make and so excited to have a new holiday tradition! Thanks for posting Nan!! Made for CQ 2017, Scnadinavia.
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Awesome Kringle that I will be placing in my favorite pastry files! It reminds me of Christmas morning, when one expects something hot and good out of the oven. I increased the cinnamon within the filling and I sprinkled Demarara sugar right before popping it into the oven. My kringle edges started browning prematurely, so I covered it with aluminum foil so as not to go overboard, but in the end it came out perfectly with a perfect crumb and taste. Next time, I will increase the marzipan by half (because I love the flavor of marzipan), but it came out perfect as is. Thank you Pan Nan for sharing! Made it for CQ4, 2017 - Scandinavia - Pastry Challenge.
RECIPE SUBMITTED BY
PanNan
Needville, Texas