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Kringle is made from the same dough as boller - sweet buns - so
I'm starting with the recipe for those. Kringle can be made with
or without filling, I'll include explanation for 3 types of fillings.

Boller (Sweet buns)
Makes 24 buns

3.5 dl (1.5 cup US 1.25 cup Eng.) milk
50 g (1.5 oz) fresh yeast
100 g (3 oz) butter
500 g (4 cup US 3.25 cup Eng.) wheat flour (+)
100 g (0.5 cup US 0.4 cup Eng.) sugar
2 tsp. ground cardamom
raisins to taste - 1-2 cups? (optional)
egg to glaze

Melt butter, cool to lukewarm. Heat milk to lukewarm, about 37 C
(100 F). Stir the yeast into the milk (or mix dry yeast into the
flour). Add sugar and cardamom (and raisins if you use them) to
the flour. Add milk and yeast mixture. Add melted and cooled
butter. Stir well until dough is shiny and pliable. Add a little
more flour if dough is too sticky. Cover dough with plastic wrap
and let stand in a warm place until risen to double in bulk, about
45- 60 minutes. Stop here if you are making kringle.

Knead dough lightly, roll with your hands into a long sausage and
divide into 24 equal parts. Shape each piece into a round ball.
Place on greased baking sheet and let rise about 20 minutes. Brush
with beaten egg. Bake on the middle rack of the oven until they
are nicely browned with pale sides. 250 C (475 F) 8-10 minutes.

Kringle (coffee ring)

1 portion dough for sweet buns
slivered almonds/coarse sugar/powdered (icing) sugar

Filling 1:

5 dl (2 cups) custard cream filling

Filling 2:

150g (5 oz) ground almonds
150 g (2/3 cup) sugar
1 egg white
2 teaspoons cold water

Filling 3:

3 dl (1.5 US/1.25 Eng.) thick jam, raspberry, strawberry or applesauce

Mix dough as for sweet buns. Roll to a long sausage, about 3 ft.
long. If you are adding filling: Roll with rolling pin so it is
about 7-9 in. wide. Spread a strip of filling along the middle of
the dough. Fold the long sides over the filling, moisten edges and
press together to seal.

Lay the cake on a greased cooking sheet, seam side down. Curve the
two ends to meet at the middle of the cake (and cross them) so that
it is shaped like a figure 8. Let rise about 30 minutes. Brush
with beaten egg and sprinkle with slivered almonds and coarse sugar.
Bake at 200 C (375 F) for about 20 minutes.

Or substitute almond and sugar topping by making icing out of
stirring a little cold water into powdered sugar, and spread this
thinly on top of the kringle, slivered almonds on top, after it
has finished baking.

Aniseeds is also added to the original dough sometimes.


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