Kringle! The Danish Pretzel – a sugar/butter filled dough adventure!

There is no good way to translate this baked good. According to Google Translate, it is called a Pretzel. But it is NOT! As far as I am aware, a pretzel is a dry salty cracker-like thing. This is only called by the same name because you have the option to shape this goodness just like a pretzel.

This should be called a “Kringle” instead. Cause that is the Danish name. And a Kringle is my all time favorite cake. It has a yeast based dough and is filled with a sugar/butter remonce and shredded apples. It is DIVINE!Kringle

Ingredients:

For the Dough
2 dl milk.
2 pck yeast
600 g flour
200 g margarine (room temperature)
2 spsk sugar
1 tsp salt
2 eggsIngredients for Kringle

For the Remonce and filling
200 g butter (room temperature)
200 g sugar
2 spsk flour

3 apples
60 g Raisins
1½ tsp Cinnamon

For garnish
Sugar and almonds (optional)Ingredients for remonce and filling

Instructions:

  1. Heat up the milk to a pinky-temperature to dissolve the yeast.
  2. Now add the rest of the dough-ingredients and combine.Dough for Kringle
  3. Let the dough rise to double the size (about 20 minutes)
  4. While waiting combine the butter, flour and sugar for the remonce and shred the apples.
  5. Split the dough in 3 equals for 3 rods of Kringle
  6. Roll every dough into a 15 cm x 40 cm rectangular (Adjust so it fits your baking sheet, mine was 38 cm so I went for 40) (6×15 inches)
  7. Down the middle of this dough you put a third of the remonce and apple, raisins and cinnamon.How to make Kringle
  8. Fold the ends in and then the sides, close with your fingertips.
  9. Place on a baking sheet to raise for 20 minutes.
  10. Brush with egg and sprinkle with sugar, and if you want it chopped almonds.
  11. Bake for 15 minutes at 220° C /425° FKringle in the oven

This is a very easy cake to make in my opinion. The dough is easy to work with, and if you make sure the butter is at room temperature, you will have no problem what so ever. But it does take a few pictures to understand this recipe, so I have made a bunch of those to help you baking this, and I hope that will be helpful.

Now, about the yeast – you should feel free to use your dry-packaged yeast if that is what is normal in your country. I have heard that one 50 gram package of yeast in Denmark is equivalent to the 12 grams of dry yeast you get elsewhere. But as long as you use 2 packages, I don’t think it will make a huge difference as long as you allow the dough to rise to double size.

Calories (Oh no)

Now, when I eat cake, I don’t want to think about the calories, but the fact is: Cake is not healthy – not at all. There is about 290 calories pr 100 grams of baked Kringle when you follow this recipe, and that quickly adds up. In my Kringle, 100 gram was a slice of 2,5 inches so maybe you shouldn’t have two pieces at a time. OR maybe you should – cause this thing is worth the calories. I promise! And who knows – maybe I’ll go for a run tomorrow – or maybe I won’t. I’m still gonna have my cake.

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One thought on “Kringle! The Danish Pretzel – a sugar/butter filled dough adventure!

  1. Pingback: What I eat in a day! – Malenes Recipes

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