Authentic Kringle Recipe Northern Europe, Europe

Whisk yeast and sugar in a bowl until blended, then pour in the tepid milk, followed by egg yolk, and melted butter.

Next, whisk flour and salt in a large bowl until blended, then stir in the milk mixture.

Once thick enough, start kneading until the dough pulls away from the sides of the bowl.

Shape the dough into a ball, then place it in an oiled bowl and cover with a cling film.

Keep the bowl in a warm place for an hour until the dough doubles in size.

Meanwhile, beat butter, sugar, and cinnamon until smooth and spreadable.

Set the oven to preheat to 200°C and line a baking tray with baking paper.

Place the dough on a lightly floured working surface, then roll it out to an 18x12 inch rectangle.

Spread the rectangle with the filling, taking care you leave a ½-inch border of dough on the edges clear. Sprinkle the almonds over the cinnamon filling.

Roll the dough into a roll, then cut it in half lengthwise, but leave one edge uncut, about ½ inch.

Braid the two strands, taking care that the cut parts are on the surface of the braid. Pinch the edges together, so you have a wreath.

Place the wreath on a prepared baking tray, brush it with the remaining cinnamon filling, then bake for 20-25 minutes. Ten minutes before the end of baking, lower the temperature to 180°C.

Serve warm with a topping of your choice.