Cinnamon Kringle

Trine Hahnemann calls this soft sweet bread her personal favorite and says she eats it all day.

DOUGH

2 ounces fresh yeast

2 cups lukewarm milk

1 egg, lightly beaten, plus 1

more

61⁄3 cups all-purpose flour, plus

more to dust

½ cup granulated sugar 1 teaspoon ground cardamom ½ teaspoon fine sea salt 2⁄3 cup softened salted butter, cubed 1⁄3 cup almonds, finely chopped Confectioner’s sugar, to dust

FILLING

¾ cup plus 2 tablespoons

softened unsalted butter ¾ cup soft brown sugar 2 tablespoons ground

cinnamon Instructions:

For the dough, crumble the yeast into the milk and stir to dissolve, then add the beaten egg. Now, in a separate bowl, mix the flour, sugar, cardamom and salt. Rub the butter into the flour mixture with your hands, then mix in the milk mixture. Knead well on a floured surface. Put the dough into a bowl, cover with a tea towel and let it rise for 1 to 2 hours, or until doubled in size.

For the filling, mix together the butter, brown sugar and cinnamon. Divide the dough in half and roll each piece out on a floured surface to make a rectangle measuring about 18 by 12 inches. Spread the cinnamon filling in the middle of each piece, leaving ¾ inch clear along the short sides and 2 inches clear along the long sides. Fold the ¾-inch ends in over the filling at the ends. Fold one long side over toward the middle, then fold the other long side over, too, so that a there is a slight overlap and the filling is completely encased.

Line two baking sheets with baking parchment and place a pastry piece on each. Cover with a tea towel and leave to rise for 30 minutes.

Preheat the oven to 350 degrees. Lightly beat the remaining egg and use it to brush the pastries. Sprinkle the chopped almonds on top. Bake for 18 to 20 minutes. Leave to cool on a wire rack 10 minutes, then cut into slices and coat with confectioner’s sugar to serve.

Makes 8 servings

From “Copenhagen Food” by Trine Hahnemann