Kringle
What is a Kringle? It is a Danish yeast cake which is traditionally baked in a pretzel shape. I guess that is why the portions of Kringle dough is so large because you would need a good amount to make it into the classic pretzel shape. However, its quite common for most people to shape them into a rectangle instead. The original recipe would have made 4 cakes which is too much for us here at home, although I could easily have followed that recipe and frozen the remainder downthey freeze well 
But I decided to cut the recipe in half. It worked out very well and the only little hick-up I encountered was that instead of having an odd measurement of 1 1/2 large eggs ?? in the recipe, I went with an even 2 large eggs instead. The result was that I had to add a wee-bit more flour and the outcome was a very soft and pliable dough and an amazing crumb in the final cake. As with any yeast cake it is always best served same day it is baked.
The folding process for making Kringle
Just wanted to share with you that this particular recipe comes from a lady named Anne Margrethe who lives in Hirtshals, Denmark. Her Kringle recipe was featured on a Danish television show hosted by Sren Ryge and he declared it Denmarks best Kringle. I must say that it is super delicious!
Starting top left picture: Cubed butter in liquid, Remonce, Filling on dough, Finished Kringler
Kringle (makes 2 Kringler)
Ingredients:
For the dough:
1 deciliter water
2 1/4 teaspoons active dry yeast
1 1/2 tablespoons sugar
2 large eggs, room temperature
150 grams butter, cut into small cubes, room temperature
325 grams all-purpose flour
For the Remonce:
115 grams butter, room temperature
115 grams sugar
2 teaspoons cinnamon
Garnish:
50 grams raisins
25 grams blanched almonds, chopped
Pearl sugar
1 egg, for egg wash
Directions:
In a small saucepan heat water to 110 degrees F (no more than 110 degrees). Pour warm water into a large bowl, sprinkle yeast over water and let sit for 10 minutes. Add sugar, eggs and butter to bowl and give a quick stir, let sit for another 10 minutes. Add all flour to bowl and using your hands, mix all ingredients until homogeneous. Transfer dough to a clean bowl, cover with a clean and dry tea-towel and let rise for 30 minutes.
To make Remonce filling mix together butter, sugar and cinnamon in a small bowl, set aside.
Sprinkle work surface lightly with flour and give the dough a quick soft kneading. Dough should be soft and pliable. Divide dough into two portions and form each piece of dough into a log. Working with one log at the time, place a piece of parchment paper onto your work surface and, on the parchment paper, roll out the log to approximately 30 x 16 centimeter rectangle (11.5 x 6 inches). Spread 1/2 the Remonce filling down the middle of each dough rectangle and sprinkle with raisins and almonds. Fold the outer 1/3 of dough over the middle and then the other outer 1/3 of dough over the middle again. Fold the ends closed. Holding onto the parchment paper, roll dough rectangle over so its now placed upside-down. Place parchment paper with dough rectangle onto baking sheet. Repeat process with second piece of dough. Allow both dough rectangles to rise for another 15 minutes on the baking sheet.
Preheat oven to 220 degrees C (425 degrees F). Lightly beat egg with a fork and brush dough with egg wash. Sprinkle with Pearl sugar and almonds. Bake for 12-14 minutes on middle rack in preheated oven. Allow to cool on baking sheet. Enjoy!
Source: adapted from Anne Magrethe i Hirtshals via Sren Ryge
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