Decadent Almond Marzipan Kringle
Indulge in the delightful flavors of Scandinavian cuisine with this Decadent Almond Marzipan Kringle, a traditional Danish pastry that is both visually stunning and deliciously rich. This exquisite treat features a buttery and fluffy dough layered with a sweet almond paste filling, enhanced by the warm notes of cinnamon and cardamom. Whether you're celebrating a birthday or simply treating yourself, this kringle promises to be the centerpiece of any gathering. Remember, this pastry requires advance preparation, as the dough must be refrigerated overnight. The texture and flavor fully develop, making each bite a heavenly experience.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Active dry yeast
2 1/4 ounces (1 packet, dissolved in warm milk)
Sugar
1 tablespoon (to activate yeast)
Warm milk
1/2 cup (heated to about 110°F)
Whipping cream
1 cup (about 75°F)
Flour
3 1/2 cups (for the dough)
Sugar
1/4 cup (for the dough)
Salt
1 teaspoon
Ground cardamom
1 teaspoon (preferably fresh)
Unsalted butter
1/2 cup (cut into tablespoons)
Almond paste
8 ounces (about 1 cup, for filling)
Chopped blanched almonds
1/2 cup (for filling)
Sugar
1/2 cup (for filling)
Cinnamon
1 teaspoon (for filling)
Almond extract
1 teaspoon (for filling)
Sugar
1/2 cup (for coating)
Egg white
1 (beaten for brushing)
Sliced almonds
1/4 cup (for sprinkling)
Instructions
1
In a small bowl, combine the active dry yeast, 1 tablespoon of sugar, and warm milk. Allow it to rest for about 10 minutes, or until the yeast dissolves and begins to foam. Gently stir in the whipping cream.
2
In a large mixing bowl, combine the flour, 1/4 cup of sugar, salt, and ground cardamom. Using a pastry cutter or your fingers, cut in the unsalted butter until the mixture resembles coarse meal.
3
Fold in the yeast mixture into the dry ingredients just until the dough is moistened. Do not overmix. Cover and refrigerate the dough for 12 to 24 hours to allow the flavors to develop and the dough to chill.
4
Once the dough has chilled, prepare the filling by blending together the almond paste, chopped blanched almonds, 1/2 cup of sugar, cinnamon, and almond extract in a bowl until well combined.
5
Lightly flour a pastry board or smooth work surface. Place the chilled dough on the floured surface and roll it out with a rolling pin to form a square approximately 24 inches per side and about 2 inches thick.
6
Spread the almond filling over the dough, leaving a 1-inch border around the edges. Carefully roll the dough up tightly into a log shape.
7
Sprinkle 1/2 cup of sugar evenly on the work surface. Roll the log in the sugar to coat it while stretching the log to a length of about 36 to 40 inches.
8
Shape the sugar-coated dough into a large pretzel on a parchment-lined cookie sheet. Brush the surface with the beaten egg white and sprinkle with sliced almonds for a lovely crunch.
9
Cover the kringle lightly with a clean kitchen towel and let it rise in a warm area for about 45 minutes, or until it becomes puffy but not doubled in size.
10
Preheat your oven to 375°F (190°C). Bake the kringle for 25 to 30 minutes until it turns golden brown and is fully cooked. Allow it to cool slightly before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Almond Marzipan Kringle?
It is a traditional Danish pastry known for its buttery, fluffy dough, sweet almond paste filling, and unique pretzel shape.
How long does the dough need to refrigerate?
The dough must be refrigerated for 12 to 24 hours to allow the flavors to develop and the dough to chill properly.
What are the primary flavors in this pastry?
The primary flavors include almond, cinnamon, and the warm, aromatic notes of ground cardamom.
What type of yeast is used in this recipe?
This recipe calls for one packet (2 1/4 ounces) of active dry yeast.
How do I activate the yeast?
Combine the yeast with 1 tablespoon of sugar and 1/2 cup of warm milk, then let it rest for 10 minutes until it foams.
What is the purpose of ground cardamom in the dough?
Ground cardamom provides a traditional Scandinavian flavor profile that complements the almond filling.
How should the butter be incorporated into the flour?
The unsalted butter should be cut into the dry ingredients using a pastry cutter or fingers until the mixture resembles coarse meal.
What ingredients make up the filling?
The filling consists of almond paste, chopped blanched almonds, sugar, cinnamon, and almond extract.
To what dimensions should the dough be rolled out?
The chilled dough should be rolled out into a square approximately 24 inches per side and about 2 inches thick.
How do I assemble the Kringle?
Spread the filling over the dough, roll it into a log, coat the log in sugar, and then shape it into a large pretzel.
What is the ideal length for the dough log?
The log should be stretched to a length of about 36 to 40 inches while rolling it in sugar.
What should I use to brush the surface of the pastry?
The surface should be brushed with a beaten egg white to help the sliced almonds stick and create a golden finish.
How long should the shaped Kringle rise before baking?
It should rise in a warm area for about 45 minutes, or until it becomes puffy but not doubled in size.
What is the required oven temperature?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
How long does the Kringle take to bake?
It typically takes 25 to 30 minutes to bake until it turns golden brown.
What kind of cream is used in the dough?
The recipe uses 1 cup of whipping cream, ideally at a temperature of about 75 degrees Fahrenheit.
Can I substitute the almond paste?
While almond paste is traditional for this recipe, it is the key component for the marzipan flavor and texture.
Is the dough supposed to be overmixed?
No, you should only fold the yeast mixture into the dry ingredients until just moistened to avoid overmixing.
How many ingredients are required for this recipe?
There are 17 ingredients total, including the dough, filling, and topping components.
What is the final texture of the Kringle?
The Kringle features a buttery and fluffy dough with a rich, sweet center and a crunchy almond topping.
Why do I need to roll the log in sugar?
Rolling the log in sugar provides an even coating that caramelizes slightly during baking for added sweetness and texture.
What is used for the crunchy topping?
The topping consists of sugar and 1/4 cup of sliced almonds sprinkled over an egg white wash.
Is this recipe suitable for special occasions?
Yes, it is specifically noted as being a great centerpiece for birthdays or festive gatherings.
What temperature should the warm milk be for the yeast?
The milk should be heated to approximately 110 degrees Fahrenheit to properly activate the yeast.
How should I prepare the almonds for the filling?
The almonds for the filling should be blanched and chopped before being blended with the almond paste.
What does 'puffy' mean in the context of rising?
Puffy indicates the dough has expanded and feels light to the touch, but has not reached the full 'doubled in size' stage.
Can I bake this on a regular cookie sheet?
Yes, but it is recommended to use a parchment-lined cookie sheet to prevent sticking and ensure even baking.
What is the origin of this pastry?
The Kringle is a traditional pastry originating from Scandinavian and Danish cuisine.
Does the recipe use salted or unsalted butter?
The recipe specifies using unsalted butter for the dough.
Should the Kringle cool before serving?
Yes, it should be allowed to cool slightly before serving to let the filling set and the flavors settle.