Christmas Calendar 2016 - Christmas kringle

As a modification to the Christmas apple stick, I would made a version without apple. This was actually a good decision, as some of the guest for my Christmas coffee were not to keen on baked apples.

Christmas kringle: - 2 cakes

Dough:

• 300 g wheat flour
• 100 g butter
• 20 g fresh yeast
• 25 g sugar
• 2 g salt
• 1 egg
• 100 g milk

Filling:

• 100 g butter - soft
• 100 g sugar
• 100 g marzipan - roughly grated
• 50 g almond - roughly chopped
• 50 g sucat - roughly chopped
• whipped egg for glazing

1. Add all the dough ingredients into the mixing bowl of the stand-alone mixer.
2. Knead the dough for 5 minutes on speed 2.
3. Cover the mixing bowl with a tea towel, and let the dough raise for 45-60 minutes.
4. Meanwhile make the filling.
5. Add butter and sugar into mixing bowl, stir into a homogeneous mass by hand.
6. Afterwards add in the marzipan, chopped almonds and sucat, stir everything together.
7. Heat up the oven to 220'C.
8. Divide the dough into two portions. Place each dough portion on a piece of baking paper.
9. Roll each dough portion into 15 x 25 cm.
10. Divide the filling into 2 two portions.
11. Place the filling portion in the middle of the dough. And spread out.
12. Cover the filling with rest of the dough.
13. Move the kringle with baking paper to the baking tray.
14. Glaze the dough with whipped egg.
15. Bake the kringle at 220'C in the middle of the oven for 20 minutes.
16. Bake the kringle, until they are golden.
17. Cold down the kringle on a oven rack.
18. Slice the apple sticks, when they are cold.