Sunday, November 18, 2012

Kringle aka Marcipanstængerne


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.
Marcipanstængerne (kringle)

Kringle (Staenger med fulde)
The recipe I have is one I've been using for years, and it makes two Kringles, at least the way I make it,  and while I love Kringles, I can't eat all of it in one go.  So I decided to make it for Boat Club last week.   And it made me realize, I need to make some more and just keep it in the freezer for those days when I just have to have a little something extra.  Besides which, it freezes like a dream and is so handy to have on hand for unexpected company anyway.  And I have lots of Marzipan on hand.

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 suckers  Kringles.

Cardamom Pods

Cardamom Seeds

Also, I use freshly ground Cardamom, I hull the seeds and then use my handy, old fashioned, mortar and pestle to crush the seeds.   You can use a spice grinder for this if you like, but I love to do it by hand.   And hey, I just love the smell of the Cardamom.   If you buy the ground Cardamom, be aware, you are getting the whole thing ground up, hull and seed, and it won't be as strong.

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.
 


 I like to grate the marzipan if I can, then add it to the bowl with the butter and sugar.   You could also cut it up into small pieces.

I also like to get my hands in there, and smush it together.  giggle.  Nothing like playing with your food.  I never said I was all grown up, food is still fun to play with. 



Prepare filling.
 Divide dough into halves, return half to refrigerator.
Roll other half into a rectangle 15 x 6 inches on floured cloth covered board with floured stockinet-covered rolling pin. (I’ve never done the cloth or stockinet thing, just floured the board lightly and also rubbed a little flour onto the rolling pin. 

 I also use a plastic cutting board which is exactly 15 inches long ) 

Spread half the filling lengthwise down center of rectangle in 3 inch strip.

Fold sides of dough over filling with 1 ½ overlap.


 Pinch edges to seal.

Marcipanstængerne (Kringle)

Carefully arrange kringle on greased cookie sheet in oval or horseshoe shape. Or like me in two pieces, cause I'm just not coordinated enough to make the oval or horseshoe shape.  Pinch edges together for latter. Cover, rise for 30 minutes. 

Bake until golden brown 20-25 minutes in 375 deg. oven. Spread with glaze and chopped nuts.
Marcipanstængerne (Kringle)


Marcipanstængerne (Kringle)



 After spreading with glaze, (or just dribble the glaze over in pretty patterns) you can cut them into slices.  Sprinkle with some sliced almonds as well if you like.   I also like to cut them into wedge shapes, but you can cut them however you like.
 I prefer using Odense brand marzipan, but this was one I found on sale, and so I stocked up on it.  I found it a tad bitter, so the next time I use some I will increase the sugar by a 1/4 cup and see how that works.

 
 
 You can also use chopped nuts in the filling, or even some raisins or ?  I'm also going to try some pastry cream in the middle with some raisins soon.   Make it more like a Danish patisserie offering. 



yield: 2 Kringles or one large pretzel shaped one.print recipe

Marcipanstængerne aka Danish Kringle

prep time: 20 MINScook time: 3 hour and 30 MINStotal time: 3 hours and 50 mins
This is called by various names, Kringle, Marcipanstængerne, or Stænger med Fulde- I call it delicious. You'll find various versions of this cake all over Denmark. I like to make it and keep it in the freezer for Kringle emergencies.

INGREDIENTS:

  • 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
  • Glaze
Almond Filling
  • 1 roll marzipan, (6 oz. Size)
  • ½ cup brown sugar
  • ½ cup butter, softened until smooth
Pecan Filling
  • 1 ½ cups chopped pecans
  • 1 cup packed brown sugar
  • ½ cup butter, softened
Glaze
  • 1 cup confectioner sugar
  • 1 tablespoon water
  • 1/2 teaspoon vanilla extract

INSTRUCTIONS:

  1. Dissolve yeast in warm water and sugar.
  2. 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.
  3. Prepare which filling you will be using.
  4. Almond Filling: Grate the marzipan into bowl, add the brown sugar and butter and mix well.
  5. Pecan Filling: Mix the nuts with butter and sugar.
  6. Divide dough into halves, return half to refrigerator.   
  7. 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).
  8. 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.
  9. Carefully arrange Kringles on greased cookie sheet in oval or horseshoe shape.
  10. 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.



Created using The Recipes Generator
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

2 comments:

  1. You are right about the marzipan ;) I've got sooo much i my pantry!

    ReplyDelete
    Replies
    1. I don't think you can have too much Marzipan in the pantry either. I like to use it in so many recipes.

      Delete

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