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. The full printable recipe follows, but here's the pictures on how it's made.
Marcipanstængerne aka Danish Kringle
- ½ cup butter
- 2 cups AP flour
- 1 tablespoon sugar
- ½ tsp. Salt (omit if using salted butter)
- 1 package dry yeast (1/4 oz.)
- ¼ cup warm water (105 deg.-115 deg.)
- 1 egg (at room temperature)
- ½ cup luke warm milk (scalded then cooled)
- 1 tsp. Ground Cardamom (grind your own if you can, the commercial cardamom includes the hull of the seed pod)
- ¼ cup almond slivers or slices for topping or pecans if using pecan filling
- Almond or Pecan Filling
- 1 roll marzipan, (6 oz. Size)
- ½ cup brown sugar
- ½ cup butter, softened until smooth
- 1 ½ cups chopped pecans
- 1 cup packed brown sugar
- ½ cup butter, softened
- 1 cup confectioner sugar
- 1 tablespoon water
- 1/2 teaspoon vanilla extract
- Dissolve yeast in warm water and sugar.
- Cut butter into flour, salt in large bowl until mixture
resembles fine crumbs. Stir yeast mixture, egg and milk into flour
mixture. Beat until smooth. Dough will be very soft. Cover and
refrigerate at least 3 hours but no longer than 24 hours.
- Prepare which filling you will be using.
- Almond Filling: Grate the marzipan into bowl, add the brown
sugar and butter and mix well.
- Pecan Filling: Mix the nuts with butter and sugar.
- Divide dough into halves, return half to refrigerator.
- Roll other half into a rectangle 15 x 6 inches on floured
board with floured stockinet-covered rolling pin (if you have one. I
just use a regular rolling pin rubbed with a little flour).
- Spread half the filling lengthwise down center of rectangle
in 3 inch strip. Fold sides of dough over filling with 1 ½ inch
overlap. Pinch edges to seal.
- Carefully arrange Kringles on greased cookie sheet in oval or
- Cover, rise for 30 minutes. Bake until golden brown
20-25 minutes in 375 deg. oven. Spread with glaze and chopped nuts.
After spreading with glaze, (or just dribble the glaze over in
pretty patterns) you can cut them into slices. Sprinkle with
some sliced almonds or chopped pecans as well.