Old Danish Christmas Kringle (Dansk Smørekringle)

By norsegal8

This legendary pastry symbolizes Danish hygge, or the 'comfortable and good' life. It is always served at Christmas and Easter, as well as on special occasions and anniversaries. Although Danes use any fruit or nut filling in a kringle, almond filling is the favorite.

Ingredients

• RAISIN-ALMOND FILLING:
• 1 pasckage active dry yeast
• 1/4 cup warm water (105 to 115 degrees)
• 1/4 cup evaporated milk, at room temperature
• 1 teaspoon freshly ground cardamom seeds
• 1/4 cup sugar
• 3 egg yolks
• 1 cup whipping cream
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup butter, chilled
• 1 1/2 cups water
• 1 1/2 cups golden raisins
• 1/2 cup softened butter
• 1/2 teaspoon freshly ground cardamom seeds
• 2 cups powdered sugar
• 2 tablespoon heavy cream
• 1/2 cup chopped almonds
• ALMOND FILLING:
• 1 cup, about 1/2 pound almond paste
• 1/2 cup finely chopped almonds
• 1/2 cup powdered sugar
• 1 egg white
• 1 teaspoon almond extract
• GLAZE AND TOPPING:
• 1 slightly beaten egg white
• coarse sugar
• sliced almonds

Details

Servings 1

Preparation

Step 1

In a medium bowl, dissolve the yeast in the warm water. Let stand 5 minutes. Add the milk, cardamom, 1/4 cup sugar, egg yolks and whipping cream. Set aside.

In a large bowl, or in the work bowl of a food processor with the steel blade in place, combine the flour and salt. Cut in the butter until the butter pieces are the size of kidney beans or process. Add the yeast mixture, mixing only until the dry ingredients are moistened. Cover with plastic wrap and refrigerate for 12 to 24 hours. Meanwhile, prepare the fillings and have them ready.

To make the raisin-almond filling, bring the water to a boil; add the raisins, let stand for 5 minutes, and drain. Cool.

In a bowl, cream the butter until soft, and add the cardamom, powdered sugar and enough cream to make a smooth, spreadable mixture. Add the raisins and chopped almonds.

To make the almond filling, break the almond paste into pieces and blend with the almonds, powdered sugar, egg white and almond extract to amke a smooth paste. (This may be easiest to accomplish in the food processor.)

Turn the dough out onto a lightly floured surface, and dust with flour. Using a rolling pin, pound the dough until smooth and about 3/4-inch thick. Roll out to make a 24-inch square. Fold the dough into thirds to make a long, narrow strip. With a rolling pin, roll again until about 1/4-inch thick and about 36 inches long.

Spread the length of the roll up to 1 inch in from the edges with the filling. Roll up from the long side, enclosing the filling. Brush the roll with egg white and roll in the sugar.

Cover a baking sheet with parchment paper. Place the roll on the baking sheet in the shape of a large pretzel. Let rise in a warm place for 45 minutes. It will not double.

Preheat the oven to 375 degrees.

Brush the kringle with egg white and sprinkle with the sliced almonds. Bake for 25 to 30 minutes or until golden.