You know you're in a Dane's kitchen when you go in the spice drawer and find not one, but two bottles of Cardamom seeds, as well as a half dozen Marzipan logs. I kept finding the Marizpan on sale, and I just 'had to' buy it.
And I needed both for this recipe.
These are also known as Stænger med Fulde, which translates into Bars with filling, or Marcipanstængerne. Lots of names, but we'll just call it a Kringle for right now.
This is an extremely soft dough and is best worked with in a cold kitchen after you've taken it out of the fridge. And don't skip the cooling part, please. I had to cut it short last week, and it made it very hard to work with the dough. In fact, if I'd planned better, I would have made the dough the day before, and then baked it off on Monday. The next time I make it, that is just what I will do. And then I'm freezing the
To start with, set out your egg and let come to room temperature. Scald your milk and let it cool to lukewarm. Get the yeast ready and set aside while you get the rest of the ingredients together. I know, picky, picky, picky. But you do need to be picky here. Take it from someone who's tried the shortcuts and had to eat the evidence.
Since this is a very soft dough, you don't really need the Kitchenaid, but if you have a sore shoulder like myself, it sure is nice to have. However, I think it makes the dough a little softer than need be.