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Xmas "Kringle" - A never ending danish

Xmas "Kringle" - A never ending danish

What you need:

Dough

  • 2dl milk

  • 50 g yeast

  • 550 g wheat flour

  • 2 eggs

  • 1 tbsp sugar

  • 1 tsp salt

  • 125 soft butter

Remonce cream

  • 1 apple

  • 4 cm fresh ginger

  • 100g marzipan

  • 125g soft butter

  • 125g sugar

  • 2 tbsp cinnamon

  • 1 tsp cardamom

  • ½ tsp ground cloves

Topping

  • 50g chopped hazelnuts

  • 1 egg

How to make it:

Dough

  • Warm up the milk sightly (lukewarm)

  • Dilute the salt, sugar and yeast in the milk

  • Mix in half of the flour into the milk thouroughly

  • Mix in the eggs

  • Mix in the soft butter

  • Knead step by step remaining flour into into the dough

  • Let it raise 1-2 hours ( to double seize)

Remonce cream

  • Grate apple, ginger and marzipan

  • Mix it with the other ingredients that you have a soft mixture

Put it together

  • Roll out the dough to a rectangle 60x40 cm

  • Spread the Remonce cream evenly on the dough

  • Roll the dough on the long side

  • Put the rolled dough on a baking sheet with a sheet of baking paper underneath

  • With a scissor cut half way through the dough roll for each 3 cm

  • Fold out the cut through dough ends to the left and right ( see picture)

  • Let it raise for 30 min

  • Brush the surface of the cake with whisked egg

  • Drizzle with chopped hazelnuts

  • Bake in a 200 degree oven for approx 25-30. min until golden

  • Eventually drizzle with icing sugar or serve with a little creme fraise

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