Kringle is what some of us in the States might call a coffee cake. It’s a thick, knot-shaped pastry made from a (slightly) laminated dough and filled with…well, just about whatever you like (see “Fillings” under the Pastry Components menu), though I should say that raisin or almond cream filling is traditional. The formula goes something like this. It makes enough for two kringles.
1 lb. (3 cups) all-purpose flour
2 1/4 teaspoons instant yeast
3 tablespoons sugar
1 teaspoon salt
1 egg, room temperature
8 ounces (1 cup) milk, room temperature
6 ounces (1 1/2 sticks) cold butter
a few tablespoons all-purpose flour
streusel and/or nuts for topping
First make the dough. Sift the flour into the bowl of a stand mixer fitted with the paddle. Add the yeast, sugar and salt and stir the dry ingredients on low. Meanwhile in a separate bowl beat the egg, then add the milk. Stir until all the ingredients are moistened and a dough starts to form. Switch to the dough hook and knead on medium 3-5 minutes until a smooth dough forms. Meanwhile make the butter block.
Place the butter on top of a double layer of plastic wrap, sprinkle the flour on top, cover with another double layer of plastic, and pound it with a rolling pin to soften it and incorporate the flour. Shape the butter into a rough square about 5″ x 5″.
When the dough is ready, remove it from the mixer and place it on a lightly floured surface. Roll/pat it into a rough square about the size of the butter block. Place the butter in the center of the dough square at a 45-degree angle. Grab the corners of the dough square and stretch them around to the center to enclose the butter. Pinch the dough closed then pound the dough/butter envelope with a rolling pin to flatten it and distribute the butter.
Roll the envelope out to about 10″ x 20″. Fold one of the long sides in toward the center, then fold the other side over the top to complete a “letter” turn. Rest the dough in the fridge for about 15 minutes, then do another letter turn. Rest the dough again for about 15 minutes.
Roll the dough out into a longer rectangle about 12″ x 24″. With a pizza cutter cut the dough in half length-wise. Fold up one piece of dough and put it in the refrigerator. Spread the filling of your choice down the edge of the other. Paint egg wash down the opposite edge. Roll the dough up into a tube. With the seam-side down, flatten the tube with a rolling pin. It should be about 30 inches long. Lay the kringle on a sheet pan curling it in whatever directions you like to get it to fit (kringle is like strudel in that regard). Paint it with egg wash. Repeat with the other piece if you wish (or freeze it for later use).
Preheat your oven to 375 degrees Fahrenheit. After half an hour (by which time the oven should be hot and the kringle risen), paint on more egg wash and sprinkle on some streusel. Bake the kringle for 20-25 minutes until golden.