The milk should be warm to the touch, but not so hot that it burns.
If its too hot for you, its too hot for the yeast.
Youll need to warm the milk in the microwave to 100F in 15 second intervals.
Simply Recipes / Cambrea Gordon
While the dough for Danish Kringle is surprisingly easy to mix, it can be a challenge to handle.
The secret to assembling the kringle is to keep the dough cold.
you’ve got the option to be generous with the flour while rolling.
Simply Recipes / Cambrea Gordon
The dough will absorb much of it, and you might brush off any extra after its shaped.
I like to use adough scraperto loosen the dough from the counter without tearing it too much.
Keep the dough in the fridge as you prepare the filling so it can remain cold.
Simply Recipes / Cambrea Gordon
The ring shape strikes a balance between being beautiful to present and easier to shape.
To shape the ring:Carefully place the kringle dough seam side down on a parchment-lined baking sheet.
To form a pretzel:Carefully transfer the kringle dough seam side down onto a parchment-lined baking sheet.
Simply Recipes / Cambrea Gordon
First, gently stretch the log to taper the ends a little so the knot isnt too thick.
The middle should be slightly thicker than the two ends.
Gently pinch the seams together to seal.
Simply Recipes / Cambrea Gordon
Danish pretzels only have one twist.
Then flip the sticks seam-side down onto the parchment.
If its for a birthday party, do like the Danes and decorate the kringle with miniature Danish flags.
Simply Recipes / Cambrea Gordon
Storage Instructions
Kringle is best served within a day or two of baking.
Wrap well in plastic wrap, then foil to freeze for up to 3 months.
Thaw on the counter still wrapped and add the icing after it defrosts.
Simply Recipes / Cambrea Gordon
If it scalds or burns, then its too hot for the yeast.
Leave theyeast to prooffor about 5 to 10 minutes, until it dissolves and begins to bubble and foam.
Add the remaining sugar, eggs, butter, flour, cardamom, and salt to the milk mixture.
Simply Recipes / Cambrea Gordon
The dough will be thick, almost like cookie dough.
The dough may be kept in the fridge for up to 2 days.
Before taking the dough out of the fridge to roll, make the almond filling.
Simply Recipes / Cambrea Gordon
Add the butter and beat until its creamy and smooth, about 1 minute.
The almond filling resembles buttercream frosting, but is a bit thicker because of the almond paste.
Set aside until ready to use.
Simply Recipes / Cambrea Gordon
Take the dough out of the refrigerator and scrape it onto a generously floured work surface.
Dust the top of the dough with flour.
Before rolling, use your hands to pre-shape the dough by pressing it into a long rectangle.
Simply Recipes / Cambrea Gordon
This makes it easier to maintain a rectangular shape when rolling with the rolling pin.
Work from the center outwards to each end in one movement each time.
The dough is delicate and sticky and will stick to your work surface.
Simply Recipes / Cambrea Gordon
Pause while rolling to move the dough around and dust with more flour to prevent it from sticking.
Keep a dough scraper handy for easily and gently releasing the dough from the counter.
If the dough tears, it’s possible for you to patch it together with your fingers.
Simply Recipes / Cambrea Gordon
Use a pastry brush to brush the edges of the dough with water.
Gently press the seam to close.
You should end up with a long log.
Simply recipes / Cambrea Gordon
Place a piece of parchment paper on your work surface next to the kringle.
Carefully move the kringle onto the parchment paper placing the seam side down.
The dough will not double, but it should be slightly puffy.
Simply Recipes / Cambrea Gordon
It should no longer be cold to the touch.
Arrange a rack in the middle of the oven.
Preheat the oven to 375F.
Simply Recipes / Cambrea Gordon
Use a pastry brush to apply the egg wash over the top of the dough.
Scatter a generous handful of sliced almonds and some turbinado sugar all over the top of the kringle.
Bake the kringle for 20 to 25 minutes, or until golden brown.
While the kringle cools, make the icing.
In a large bowl, whisk together the powdered sugar, milk, and vanilla extract.
The icing should be thick but still runny enough to drizzle.
Use a spoon to drizzle the icing all over the kringle.
Allow the icing to set before serving.
