Skandinavische Kringler (Scandinavian kringle pastry)
A laminated Scandinavian pastry, the butter block folded into the dough in repeated turns kept properly chilled between each one, since a butter layer that warms and softens squeezes out through the dough instead of staying as a distinct sheet, which is what creates the pastry's flaky layers in the first place. Shaping the folded dough into a pretzel-like loop before the final rise is what gives kringler their traditional look.
Prep60 min
Cook30 min
Rest180 min
Servings4
Christoph's Scandinavian kringle, the butter kept properly chilled between folds so it stays as a distinct layer.
Ingredients
Units
Temperature
Servings
Dough
- 350 g flour rounded
- 7 g instant yeast rounded
- 40 g sugar rounded
- 150 ml milk, lukewarm rounded
- 1 egg rounded
- 5 g fine salt rounded
- 200 g cold butter, for laminating rounded
Filling and finishing
- 100 g almond paste rounded
- 60 g brown sugar rounded
- 8 g ground cardamom rounded
- 1 egg, beaten, for egg wash rounded
- 60 g sliced almonds rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Whisk the flour, yeast and sugar together. Add the lukewarm milk, egg and salt, and mix to a smooth dough. Do not knead extensively; just bring it together. Cover and chill for 30 minutes.
- Pound the cold butter between two sheets of parchment into a flat rectangle, about 1 cm thick.
- Roll the chilled dough into a rectangle twice the size of the butter block. Place the butter in the centre and fold the dough over to enclose it completely.
- Roll out into a long rectangle, then fold into thirds, like a letter. Chill for 30 minutes. Repeat this rolling and folding two more times, chilling for 30 minutes between each turn.
- Roll the laminated dough into a long rectangle. Mix the almond paste, brown sugar and cardamom, and spread down the centre third. Fold the sides over the filling and pinch to seal, forming a long log.
- Shape the log into a large pretzel-like loop on a baking sheet. Cover and let rise for 45 minutes.
- Preheat the oven to 190°C (fan). Brush with beaten egg and scatter with sliced almonds. Bake for 25 to 30 minutes, until deeply golden brown.
Notes
- Keep the butter properly chilled between every fold. Warm, soft butter squeezes out through the dough instead of staying as a distinct layer; distinct layers of butter and dough are what create the flaky structure lamination is all about.
- Don’t skip the resting time between folds. Chilling relaxes the gluten and firms the butter back up, both of which are needed before the next roll; skipping ahead tears the layers and lets the butter break through.
- Handle the laminated dough gently once filled. Overworking it at this stage can squeeze the butter layers together and flatten the structure you’ve built.
- Best eaten the day it’s baked, though it freezes well before the final egg wash and bake.
Ingredient substitutions
- Almond paste can be swapped for a simple cinnamon-sugar filling if you prefer.
- Cardamom is the traditional Scandinavian spice here; a little cinnamon can stand in if unavailable.
- A simple glaze of powdered sugar and milk drizzled over once cooled is a common finishing touch.
From Christoph Mayer