Norwegian Apple Kringle
A kringle is a yeast based pastry filled with cinnamon sugar, sort of like a wreath of connected cinnamon buns. This apple kringle is also filled with chopped apples, though you can of course experiment with whatever filling you like!
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Servings: 10
Equipment
- Rolling Pin
- mortar and pestal (for grinding cardamom seeds)
Ingredients
Dough
- 1 cup milk (lukewarm)
- 2 tsp instant yeast (or 25 g fresh yeast)
- 1 tsp cardamom seeds
- 1/2 cup granulated sugar
- 9 tbsp butter (room temperature)
- 3 and 1/2 cups all purpose flour
- 1 tsp salt
Filling
- 2-3 apples
- 1/2 cup butter (room temperature)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 3 tsp cinnamon
- 2 tsp corn starch
- 2 tsp milk
Decoration
- 1 egg
- 6 tbsp powdered sugar
Instructions
Dough
- Dissolve the yeast in the lukewarm milk.
- Grind the cardamom seeds into a powder with a mortar and pestle. Add the sugar and ground cardamom to the milk and stir until dissolved.
- Add the butter and about half of the flour and mix until smooth. Slowly add the rest of the flour and the salt, until you can knead the dough without it sticking (you may need less flour). I use the last bit of flour to flour my counter before kneading. Knead the dough for about 10 minutes, until it's elastic.
- Cover and let the dough rise until double in size, about one hour.
Filling
- Peel and chop the apples into small pieces. In a small bowl combine the softened butter, sugars, cinnamon, cornstarch, and milk, mixing until smooth.
- Roll out the dough into a large square.
- Spread the filling evenly across the square of dough, leaving a couple inches free from filling at the top. Scatter the chopped apples over the filling. Then slowly roll the square up from the bottom to the top.
- Carefully transfer the roll onto a baking sheet lined with baking paper, forming it into a circle. Pinch the dough on the bottom of the end of the circle together.
- Cut about fifteen evenly space slits in the roll, cutting almost down to the bottom of the roll but not all the way through. Twist the first section of dough to the right, the next to the left, then to the right, and so on, alternating each section. Then push all the sections forward (see video).
- Cover with plastic wrap and let rise again for about 30 minutes.
- Preheat oven to 200°C (390°F). Whisk the egg with a splash of water and gently brush onto the top of kringle.
- Bake the kringle for about 30 - 35 minutes in the lower section of the oven (I bake mine in the row between the middle and bottom row) until deep golden brown.
Decoration
- Mix powdered sugar with a bit of water or apple juice until you get a thick glaze. Spoon it into a plastic bag or in a bit of plastic wrap and cut a small hole. Drizzle the glaze over the kringle.