This weekend I visited my friend Tor who is a little depressed. He is a pastry chef and is preparing for a major pastry competition. When there are potentially good things to eat, we can count on my sister and me.
He lives a little far away now but, as a child for a long time, we were very close. It did me a lot of good to see him again even if sleeping at 2 on a sofa that had lived too much for 2 days with a snoring sister was not very restful!!!
So let’s get back to the main subject of this article: the food!!!
Tor gave me the recipe for his kringlers and believe me, they are to die for.
Ok, Nilsa, but what are your “Kring things”?
Kringler or kringle in the singular are the Scandinavian version of the pretzel. Kringle comes from an Old Norse word meaning “ring” or “circle”.
There are several varieties. They can be flaky or made from a yeast dough depending on the region and like pretzels, they can be sweet or savory.
How to make a sweet kringle:
- 1 kg of fluid flour
- 200 ml milk (warm)
- 8 tablespoons of powdered sugar
- 4 eggs
- 100 g unsalted butter (well softened)
- 20 g dehydrated baker’s yeast
- 1 teaspoon of salt
- 60g butter, melted
- 3 eggs
- 130 g almond powder
- A handful of slivered almonds
- 5 tablespoons brown sugar
- A few drops of vanilla extract
- Chocolate chips (optional)
- 2 egg yolks
- Flaked almonds
- Beat eggs and brown sugar until tripled in volume and stiff.
- Add butter, vanilla extract and ground almonds.
- Blend until smooth.
- Mix yeast and sugar with lukewarm milk (heated to around 36 degrees) and set aside for 15 minutes.
- In the bowl of the robot, and using the beater utensil, mix the flour and the butter until you obtain a sandy mixture.
- Change utensil and insert dough hook.
- Make a well in the center of the flour, and place the beaten eggs in it.
- Start the robot at low speed and gradually pour in the milk, yeast, sugar mixture, then add the salt, gradually increase the intensity of the robot to medium/high, and knead until you obtain a non-sticky dough. and flexible.
- From the moment the dough wraps around the hook, the kneading should last at least 5-7 minutes.
- At the end of kneading, the dough must be homogeneous, wrap around the hook, and detach from the sides of the bowl.
- Put the dough in a large container, cover it with a cloth and let it rest for 45 minutes in a warm place away from drafts. It should at least double in size.
- On a floured work surface, degas the dough and divide it into 6 equal parts.
- Roll out each part into a rectangle using a rolling pin.
- Spread the stuffing and sprinkle with slivered almonds and chocolate chips.
- Roll the dough on itself and form a sausage by tightening it well.
- Cut the resulting roll in half lengthwise.
- Braid the two pieces obtained together and give the braid a crown shape. Form this braid by tightening well.
- Cover with a cloth and let rise for 30 minutes in a warm place.
- Preheat the oven to 180˚C convection heat.
- Brush with egg yolk, chocolate chips and slivered almonds then bake in a hot oven for 20 to 30 minutes.
I’m super happy with my comforting little weekend, both for Tor, for my snoring sister and for me.
I hope you like this recipe and that you will enjoy it as much as we do!
Take care of yourself and your loved ones and see you Saturday for a new story!
I love you guys!