Kringler (danish pretzel-shaped breads)
2 breads
Ingredients
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Directions
SERVINGS: MAKES 2 BREADS
SOURCE: GOURMET MAGAZINE, AP
The Danish multilayered kringler are a culinary triumph, sublime the year round. This almond, macaroon-filled version, from the Reinhard Van Hauen Bakery in Copenhagen, is especially prized on holidays. In a small bowl proof 1 envelope active dry yeast in ¼ cup lukewarm water with 1 teaspoon sugar for 10 minutes. In a large bowl combine 2 eggs, 3 tablespoons sugar, and ½ teaspoon salt. Stir ½ cup scalded milk into the mixture and let the mixture cool until it is lukewarm. Stir in the yeast mixture and gradually beat in 2½ cups flour, or enough to make a soft dough. Turn the dough out onto a lightly floured surface and knead it for 10 minutes, or until it is smooth and satiny. Sprinkle the dough with flour, wrap it in wax paper, and chill it for 15 minutes. In a bowl beat together 1 ½ sticks or ¾ cup butter, softened and cut into bits, and ¼ cup flour until the mixture is well blended. Form the butter mixture into a 6- by 11-inch rectangle with a metal spatula on a sheet of wax paper and chill it until it is firm but not hard. Roll out the dough into a 12-inch square on a lightly floured surface. Remove the wax paper from the butter mixture and arrange the mixture in the center of the dough. Fold the dough lengthwise over the butter from each side, forming a 6- by 12-inch strip. Fold the top third of the strip over the center and the bottom third over the top. Turn the folded dough so that an open side faces you. With the rolling pin flatten the dough with uniform impressions. Roll the dough from the center, away from you, to within ½ inch of the edge. Reverse the strip on the board, flouring as necessary, and again roll the dough away from you to make a rectangle 8 by 16 inches. Brush off any excess flour from the dough and fold the strip in thirds as before. This completes 2 turns. Make 1 more turn starting with an open side facing you, wrap the dough in wax paper, and chill it for 30 minutes. Roll out the dough into a 12- by 22-inch rectangle on a lightly floured surface and cut it in half lengthwise. Make almond paste filling and spread half of it down the center of each dough strip. Fold the dough lengthwise over the paste from each side. Transfer each strip to a lightly buttered baking sheet, seam side down, and form each one into a pretzel shape. Flatten the shapes lightly with a rolling pin, cover them with a tea towel, and let them rise for 30 minutes. Brush the surfaces with 1 egg white, beaten until frothy, and sprinkle them with sugar and 2 tablespoons sliced blanched almonds. Bake the kringler in a preheated moderately hot oven (375-F.) for 25 minutes, or until they are golden brown, and let them cool on a rack. ALMOND PASTE FILLING: In a bowl cream together an 8-ounce tin almond paste and ½ stick or ¼ cup butter, softened. Beat in 2 egg yolks and ½ cup pulverized almond macaroons and combine the mixture well.
Submitted By SALLIE KREBS On 12-26-94