Authentic Kringle Recipe Northern Europe, Europe

Mix butter with 1/4 cup of flour, then roll it between sheets of parchment paper into a rectangle 10x4 inches in size. Refrigerate until ready to use.

Dissolve yeast in lukewarm water. Whisk the egg with sugar, salt, and yeast, then stir in the flour.

Transfer the dough on a lightly floured working surface, then roll it out to a 12-inch square. Put the butter in the center of the dough, then fold the sides over the butter like an envelope to seal. Turn the dough at a 90-degree angle and roll out to a 12-inch square. Repeat the folding and the rolling of dough two more times. Wrap in parchment paper and refrigerate for 30 min.

Meanwhile, prepare the filling and the topping. To make the filling, first, mix cardamom and butter, then gradually add sugar. Mix in the cream and the raisins last. To make the topping, mix sugar and almonds. Set both aside for later.

Roll out to a rectangle 24x12-inch in size. Cut the dough lengthwise to get two equal-sized bands. Arrange the filling along the middle part of the dough. Brush the edges with water to moisten, then fold the dough, so you get a roll. Stretch both rolls of dough until they are 30-inches long.

Place them seam side down on the surface, then shape into a kringle. Turn both ends of each roll inward, then tuck them under.

Using a rolling pin, flatten each kringle to a 1/2-inch thickness. Transfer on a greased and floured baking tray. Brush with an egg wash first, then sprinkle with the topping.

Cover with a clean cloth and leave it to rise for 25 minutes.

Meanwhile, set the oven to preheat to 375°F. Bake for 25-30 minutes until golden.