Saturday, 1 December 2018


I'm not really into Christmas. The whole commercial thing is a bit too much for me. But I do love a bit of Christmas baking... And seriously, if something called Kringle doesn't scream Christmas, I don't know what does. 

adapted from here

For the Filling:
¾ cup brown sugar, softened
70g unsalted butter
pinch fine sea salt
pinch ground cinnamon
½ egg white

For the Dough:
170g unsalted butter
1 x 7g sachet dried yeast
60ml lukewarm water
60ml lukewarm milk
¼ cup caster sugar
1 egg
2 cups "00" flour, sifted
½ teaspoon fine sea salt

For the Glaze:
1 cup icing sugar
1 - 2 tablespoons milk 

Make the Filling:
Put all the ingredients into a bowl and mix thoroughly.

Make the Dough:
Pour the water into the bowl of an electric mixer fitted with a dough hook.Sprinkle the yeast over the water, stir and leave to bloom (about 10 minutes).

Divide the butter in half and sandwich each portion between two pieces of cling film. Roll them out to a thin 20cm x 20cm square and pop them in the freezer.

Once the yeast mixture has become foamy, add the milk, sugar and egg and mix well.

Add the flour and mix on low speed for 1 minutes, then add the salt. Mix on low for another 4 minutes.

On a lightly floured work surface, roll the dough out to a 20cm x 30cm rectangle.

Place on piece of chilled butter on the top two thirds of dough.

Fold the uncovered third of dough over the middle third of buttered dough, then fold the remaining third of buttered dough over the top, like you would fold of business letter.

Again, fold one end over middle third and then fold remaining third over the top. Wrap in cling film and refrigerate for 30 minutes.

On a lightly floured work surface, roll the dough out to a 20cm x 30cm rectangle. Add the other piece of chilled butter and fold as before. Wrap and refrigerate for 2 hours.

Cut the dough into two even portions.

On a lightly floured work surface, roll the dough out to a 20cm x 30cm rectangle.

Cut dough into 2 equal pieces.

Lightly roll one piece at a time, until piece is about 15cm x 50cm.

Spread the filling down the centre of each rectangle of dough. Fold one of the long edges over the filling, moisten the other edge with some water and fold the top over, encasing the filling. Seal well.

Place the rolls of dough on a large rimmed baking tray lined with a piece of baking paper and form a circle, pressing the ends together.

Cover the kringle with a clean tea towel and leave at room temperature for 1 hour.

Preheat the oven to 180C and then bake the kringle for 25 - 30 minutes or until golden brown.

Make the Glaze:
Mix the icing sugar with enough milk to make a drizzling consistency.

Once the kringle is cool, drizzle with glaze.

1 comment:

  1. Since I loooooove, your croissant recipe, I'm sure I would love this kringle recipe too :) With cinnamon, yum!