Authentic Kringle Recipe Northern Europe, Europe

Add yeast to milk, then stir to dissolve and pour in heavy cream that you've previously heated to about 100°F. Set aside for 5-10 minutes.

Whisk sugar and eggs in a bowl, then add vanilla, cardamom, and salt and mix to incorporate. Pour in the milk and the yeast mixture and mix until blended. First, whisk in one half of the flour, then add the second half. Mix for a couple of minutes until incorporated.

Transfer the dough to a lightly floured working surface and knead. Place the dough in a bowl and cover with cling film. Set aside for an hour in a warm place to rise.

Sprinkle the butter with some flour and then either roll it out or shortly mix it by hand.

Combine the ingredients for the filling and set aside.

Roll the dough out into a circle, put the butter in the center of the dough, then fold the four sides of the dough over the butter, so they overlap. Roll the dough out, fold it three times, then roll out again. Repeat this last step two more times.

Then, roll the dough out into a 30x8-inch band. Arrange the filling in the center of the dough and fold the dough over. Seal the edges so the filling does not fall out. Turn both ends of the dough inward and tuck them under to get a kringle shape.

Transfer the kringle on an oiled and floured baking tray, then set it aside so it can rise for an hour.

Before you put it in the oven, brush the kringle with an egg wash, then sprinkle it with sugar and almonds.

Bake in the oven preheated to 400°F for 35-45 minutes.