1 Portion dough for sweet
-buns
Slivered almonds/coarse
Sugar/powdered (icing)
-sugar
FILLING 1:
5 dl Custard cream filling
FILLING 2:
150 g Ground almonds
150 g Sugar
1 Egg white
2 ts Water; cold
FILLING 3:
3 dl Thick jam or applesauce
Mix dough as for sweet buns. Roll to a long sausage, about 3 feet
long. If you are adding filling: Roll with rolling pin so it is
about 7-9" wide. Spread a strip of filling along the middle of
the dough. Fold the long sides over the filling, moisten edges and
press together to seal.
Lay the cake on a greased cooking sheet, seam side down. Curve the
two ends to meet at the middle of the cake (and cross them) so
that it is shaped like a figure 8. Let rise about 30 minutes.
Brush with beaten egg and sprinkle with slivered almonds and
coarse sugar. Bake at 200 C (375 F) for about 20 minutes.
Or substitute almond and sugar topping by making icing out of
stirring a little cold water into powdered sugar, and spread this
thinly on top of the kringle, slivered almonds on top, after it
has finished baking.
Aniseeds is also added to the original dough sometimes.
