Kringle IV

Ingredients for Kringle IV

Instructions for Kringle IV

To prepare the Kringle IV recipe, please follow these instructions:

Flour, salt and sugar sifted together. The milk is heated to 30 degrees, and the yeast is mixed in a bit of this. 1/3 of the fat is melted in milk. The eggs are whisked together. All kneaded lightly and recommended on a warm place ½ hour covered with a lid or a damp cloth. The rest of the fat is added in small pieces at a time, with a bageske "fight" in the batter very strongly (at least ¼ hour) is increased to twice that of approximately ¾ hour.

The dough rolled out in a long sausage that are deployed in a wide by 15 cm in the middle of this be a stripe macaroons or almonds, which are together touched with fat and sugar (fat must be softened without melting) Dough gather on both sides, but the macro mass must not, however, completely covered. The dough can now be shaped to plums or shared for two rods, which after raised, swabbed and bestrøs with coarse sugar and bake for 15 minutes.

You can for this dejmængde take the double dose of post, as well as in further can knead the dough 50 g raisins and sukat. 50 g.

View additional recipes on post somewhere on the cookbook.

Tips:
This kringle must serve hot, in cold mode is the heavy and soggy because of the big fat content.