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Recipe: Cherry and Cinnamon kringle

January 13, 2014 10 Comments Filed Under: Christmas, Food, Recipes, Uncategorized

Cherry and Cinnamon Kringle recipe

This Kringle recipe is for those who aren’t on a diet this January as it is very rich.
Denmarks cuisine and great produce is rightly known to food lovers around the world. While Noma is a famous ground-breaking fine dining restaurant, the Danish are celebrated for their baking, particularly Danish pastries. Many Danish bakers have a ‘kringle’ sign outside their shop, which is in the shape of a pretzel, but is a sweet marzipan pastry. I’ve done a big one here, but halve the ingredients for a smaller kringle. 

Cherry and Cinnamon Kringle recipe

Serves 15

Dough:
25g quick acting yeast
50g caster sugar
125ml lukewarm milk
250ml double cream
500g plain flour
1 tsp salt
15g cinnamon powder
120g Lurpak butter, unsalted

Filling:
300g marzipan
75g ground almonds
75g caster sugar
1 egg white
1 tbsp kirsch
100g of tinned cherries

Topping:
1 beaten egg white
30g nibbed sugar
20g ground almonds

Icing sugar to dust

Method:
Put the yeast and 1 tablespoon of the sugar into a jug with the lukewarm milk. The milk must not be too hot or it will kill the yeast.
Leave it until you see some froth/bubbles then add the cream.
Mix the flour, salt, cinnamon together then cut in the butter, until it looks like breadcrumbs.
Then combine this with the yeasty cream mix.
Put in a bowl covered with cling film and leave overnight in the fridge.

Make the filling by mixing all of the ingredients except the cherries in a food processor. Then add the cherries. You want them whole so you can see them clearly in the Kringle.
Preheat the oven to 180cº. Prepare a large flat baking try with silicon paper or a silicon mat.
Remove the chilled dough from the fridge and roll it out, on a very well floured surface, to a 40cm square, about 3mm thick. Fold in either side to make a long thin rectangle. Then roll it out so that it becomes a 100cm flat sausage, about 7 cms in width and 3mm in thickness. 
Scoop the filling all down the centre then bring the sides in, pinching them together. 
Carefully and at the same time flipping over your sausage so that the seam is underneath, place the kringle onto the baking tray. Bring in the ends so that they cross over and form a pretzel shape. 

Brush the top with the beaten egg white and sprinkle with the nibbled sugar and ground almonds.

Bake for 40 minutes. Leave to cool then dust icing sugar over the top.

Cherry and Cinnamon Kringle recipeCherry and Cinnamon Kringle recipe

Cherry and Cinnamon Kringle recipe
Cherry and Cinnamon Kringle recipe

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Reader Interactions

Comments

  1. Anonymous

    January 13, 2014 at 12:30 pm

    It looks amazing and totally addictive 😉

    Reply
    • theundergroundrestaurant

      January 13, 2014 at 6:12 pm

      It's pretty full on yeah

      Reply
  2. Anonymous

    January 13, 2014 at 9:39 pm

    Hmmm, I'm in Copenhagen so am inspired to track down a kringle or two….

    Reply
    • theundergroundrestaurant

      January 15, 2014 at 4:27 pm

      Let me know how you get on…

      Reply
  3. Magnolia Verandah

    January 15, 2014 at 12:55 am

    This kringle looks sensational – love the pretzel shape!

    Reply
    • theundergroundrestaurant

      January 15, 2014 at 4:28 pm

      Yes I want to have a go at other versions of this kringle

      Reply
  4. anna @ annamayeveryday

    January 15, 2014 at 1:52 pm

    That looks so good, who wouldn't bin their diet if that wasn't on offer?

    Reply
    • theundergroundrestaurant

      January 15, 2014 at 4:27 pm

      I really don't understand why people diet in January. January should be declared pudding month.

      Reply
  5. Emil Bülow

    September 24, 2015 at 11:57 am

    It's a shame that the site with the method seems to have been taken down.

    Reply
    • Kerstin Rodgers aka MsMarmiteLover

      September 25, 2015 at 8:05 am

      Thanks for letting me know. I've put the method in now.

      Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

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Kerstin Rodgers/MsMarmiteLover
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Tonka bean galette des rois

Serves 8
Ingredients
* 140 g caster sugar
* 125 g salted butter, softened
* 100 g ground almonds
* 2 eggs, medium
* 1 tonka bean, grated
* 2 packs ready made butter puff pastry on a roll
* 1 yolk for brushing the pastry
Instructions
* Preheat your oven to 200c.

* Blend the butter with the sugar then add the almonds. Make sure it’s well mixed. Add in the 2 eggs one at a time, then add the tonka bean.

* If using a block: divide the puff pastry into two and roll out to 5mm thick. 
* Make two circles about 15 cm’s each in diameter. Lay one circle on a silicone mat/parchment paper on a baking tray and fill with the almond cream leaving a 3 cm border around the edge. 
* Paint the border with the egg yolk. Then lay the other circle on top, sealing the edges with a fork. 
* You could then carve designs into the top. Make a little slit in the middle to let steam escape then brush the top with the egg yolk
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Ingredients:
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- 2 tbsps soy or tamari sauce
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- 4 spring onions, finely sliced
- large pinch fresh coriander leaves

Prepare the tofu by cutting it into one inch cubes and soaking it in hot but not boiling salted water. Drain after 15 minutes.
Soak the dried shiitake mushrooms, covering them in boiling water. Leave until soft, then dice the mushrooms. Retain the mushroom soaking water and add to the vegetable stock water.
Prepare the other ingredients so they are ready to stir-fry: red bell pepper, fresh mushrooms, ginger, garlic.

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Add the mushroom/vegetable broth and simmer on high for a couple of minutes.
Carefully add the cubes of tofu, taking care not to break them too much.
Add the cornflour slurry, stirring for a couple of minutes.
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