Kringle gets its name
from
the Old Norse for a ring, and is eaten across
Scandinavia during the festive period. Heat
the milk in a small pan with butter until it
is almost boiling and then cool. Sift flour,
sugar, cardamom and salt in to a large bowl,
sprinkle the yeast and stir.
Make a well in the middle, add the beaten
egg and then the warm milk. Stir until it looks
doughy. Place in a lightly oiled plastic bag or
cover the bowl with lightly oiled clingfilm,
and leave in a warm place for 30 minutes.
Put the raisins in a small bowl, cover with
water and soak for 15 minutes. At the same
time, blitz all the filling ingredients, except
the sugar, in a food processor. Season with
caster sugar – I tend to add 2-3 tablespoons.
Roll the dough on a lightly floured surface
to form a 60cm x 15cm rectangle. Spread the
filling evenly over it, starting from the middle
and working outwards. If the buttery mix is
cold, spread it with your hands, as their heat
will smooth the butter out. Drain the raisins
and sprinkle over the dough. Then roll it in
to a cylinder, rolling from one of the longer
edges of the rectangle, brushing the other
long edge with water to seal the pastry. Bring
the two open ends together to form a circular
shape and pinch to seal the open edges.
Cover and leave in a warm place for 20-
30
minutes. If it has proved enough, the
indentation should stay after a gentle poke.
Preheat the oven to 200ºC. Glaze the risen
dough with beaten egg and sprinkle flaked
almonds and sugar over it. Bake on the middle
shelf of the oven for 30-40 minutes until
golden brown. Cool on a wire rack before
serving on the day of baking. And enjoy.
Eat and be merry
Add a Scandinavian flavour to festivities with
Signe Johansen's
fab Kringle recipe
SIGNE JOHANSEN IS AUTHOR OF SCANDILICIOUS: SECRETS OF SCANDINAVIAN COOKING AND SCANDILICIOUS BAKING, PUBLISHED BY SALTYARD BOOKS, £25.
SHE ALSO RUNS THE EATSCANDI SUPPER CLUB IN LONDON
PHOTOGRAPH
TARA FISHER
Scandinavian food expert and still-life stylist
SIGNE JOHANSEN
| Hair &Make-up
CARLSTANLEYMAKEUPANDHAIR.CO.UK
using Bobbi
Brown & Paul Mitchell luxury hair care
| Models
DAVIDNUTLEY
premiermodelmanagement.com
,
ANYA BARKER
stormmodels.com
Fashion assistants
CHLOE MAY, BILLY HASAN
Photographers assistant
ADAM LANG
Stockists
alexandermcqueen.com, americanapparel.net, anthropologie.com, antikbatik.fr, bananarepublic.co.uk, cosstores.com, druvan.
com, falke.com, fritzhansen.com, gant.com, georgjensen.com, hansen-lyderson.com, harveynichols.com, hm.com, johnlewis.com, jlindberg.
com, muji.eu, normann-copenhagen.com, oliverspencer.co.uk, paulandjoe.com, pebblelondon.com, petersyard.com, riverisland.com,
scandikitchen.com, selfridges.com, skandium.com, sockshop.co.uk, temperleylondon.com, toast.co.uk, thetoftalpacashop.co.uk, global.
tommy.com, topman.com, uggaustralia.com, uniqlo.com/uk, waitrose.com
INGREDIENTS
The dough
300
ml whole milk
75
g butter
500
g refined spelt
(
or plain)
flour
100
g caster sugar
1
tsp ground cardamom
3
/
4
tsp fine sea salt
15
g fresh yeast or 7g
fast action dried yeast
1
medium egg, beaten
The filling
50
g raisins
150
g mandelmasse
(50%
almond paste)
or marzipan
75
g almonds, roughly
ground
50
g butter
1
tsp vanilla extract
1
medium egg, beaten
1
/
4
tsp fine sea salt
caster sugar to taste
To finish
1
medium egg,
beaten
flaked almonds
demerara sugar
0 8 8
F A S H I O N
S C A N D I N A V I A
