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Juleskringle (Marzipan Christmas Kringle)
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Prep Time:
50 minutes
50 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
850 minutes
850 minutes
Festive Christmas kringle with almond paste filling and sliced almonds, baked in a pretzel shape. Perfect for the holidays!
Ingredients:
- 0.5 cup warm milk
- 1 (.25 ounce) envelope active dry yeast
- 1 cup heavy cream
- 3.5 cups all-purpose flour
- 1 teaspoon ground cardamom
- 0.5 cup butter, cut into small pieces
- 1 (8 ounce) can almond paste
- 0.5 cup crushed sliced almonds
- 1 teaspoon almond extract
- 1 egg white, beaten
- 0.5 cup sliced almonds
Instructions:
- Combine milk and sugar in a small bowl. Sprinkle yeast on top and let it dissolve for 10 minutes. Mix in cream.
- In a separate bowl, combine flour, sugar, salt, and cardamom. Use two knives or a pastry blender to cut in the butter until the mixture is coarse and mealy. Add the yeast mixture and stir until thoroughly combined. Shape the dough into a ball, slightly flatten it, and wrap it in plastic wrap. Chill in the refrigerator for 12 to 24 hours.
- Combine almond paste, almonds, sugar, cinnamon, and almond extract in a large bowl and mix with an electric mixer until evenly blended, even if slightly crumbly.
- Roll out the chilled dough into a large 2x24-inch rectangle. Spread the filling evenly over the dough, leaving a 2-inch border on each side. Roll the dough into a tube shape. Generously coat the work surface with sugar and roll the dough tube in the sugar until fully covered.
- Roll out the dough into a 40-inch-long rope, then shape it into a pretzel on a parchment-lined baking sheet.
- Gently coat dough with egg white, generously sprinkle with almonds, cover with a cloth, and allow to rise for 45 minutes.
- Preheat your oven to 375°F (190°C).
- Bake kringle in the oven until beautifully golden, about 25-30 minutes. Slice and enjoy!