Marzipan Birthday Kringle

By norsegal8

Ingredients

• PASTRY:
• 1 package active dry yeast
• 1 tablespoon sugar
• 1/2 cup warm milk (105 to 115 degrees)
• 1 cup heavy whipping cream, at room temperature
• 3 1/2 cups flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon freshly ground cardamom
• 1/2 cup firm, unsalted butter, cut into tablespoons
• ALMOND FILLING:
• 1 (8-ounce) package almond paste, about 1 cup
• 1/2 cup chopped, blanched almonds
• 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

Details

Servings 16

Preparation

Step 1

In a small bowl, combine the yeast, sugar and milk. Let stand until the yeast dissolves and begins to foam, about 10 minutes. Gently stir in the cream.

In a large bowl, combine the flour, sugar, salt and cardamom. Cut in the butter until the batter resembles coarse meal. Fold in the yeast mixture just until all of the dough is moistened. Cover and refrigerate for 12 to 24 hours.

To prepare the filling, just before rolling out the dough, blend together the almond paste, almonds, sugar, cinnamon and almond extract.

Turn the chilled dough out onto a lightly floured surface. With a rolling pin, pound the dough until flattened to about a 2-inch thickness, then roll the dough out to make a 24-inch square.

Spread the filling to within 1 inch of the edges of the square. Roll the dough up as tightly as possible.

Sprinkle the sugar for the topping on the work surface. Roll the dough firmly into the sugar to coat it well, and, at the same time, stretch it to form a log of dough measuring 36 to 40 inches long.

Cover a baking sheet wtih parchment paper. Place the roll on the paper in the shape of a pretzel. Brush the surface with the egg whites and sprinkle with the almonds. Cover and let rise for 45 minutes, or until puffy, but not dooubled.

Preheat the oven to 375 degrees. Bake for 25 to 30 minutes, until golden.