Almond Kringle

I am still on the hunt for the perfect kringle recipe since my favourite Danish bakery closed, but this one at the My Danish Kitchen blog is a good one. The dough is a buttery pillow and fun to work with. When I make this again, I will blitz the sugar in the food processor first to make it finer and easier to incorporate into the butter. I think adding a bit of cardamom to the dough would also be a nice flavour. This time I added 1/4 tsp. of almond extract to the remonce mixture, and was happy with that amount.  I have added a few photos to go with the recipe on the “My Danish Kitchen” blog to make it easier for you to try.

The dough is very soft and easily doubled in size during the rise, which surprised me a bit given the amount of butter in it.

I rolled it out on plastic wrap as she suggested and was really glad I did. I makes the whole thing easy to handle as the dough is so soft.

Adding the remonce log and some almonds.

Folding over the ends and then the sides.

Used the wrap to make a log.

I used raw sugar and almonds to decorate before baking…..

It came out of the oven beautifully.

I love marzipan, so this sweet bread scores a win with me.

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