If you follow this blog regularly you will know that I have a real soft spot for sweet dough – mixing, proving, baking and of course, consuming. In my mind, there is nothing better than a freshly baked pastry and your favourite hot drink.Since Christmas I have made a number of Kringles; a Scandinavian pastry made of yeasted dough with a variety of fillings. I have to say that the more familiar Cardamom and Cinnamon is absolutely divine and a real family favourite of ours. However, I wanted to try something a little different…ta dah! Enter my Four Fruit (Jammy) Kringle.
So what do we have? We have a straight forward, slightly sweetened, yeasted dough with a ‘hedgerow’ conserve comprising apples, blackberries, blackcurrants and raspberries, brushed with egg white and topped with sugar crystals. It is wonderfully light and full of flavour, in fact not too dissimilar, one would assume, to the equivalent of a Jam Roly-Poly (a suet pudding) in Danish Pastry form.
I often try to persuade you how easy it is to make sweet dough bakes and I know proving times often deter people. However, I am going to sell you this bake, like this…
- Your friends, or guests, will be hugely impressed if you serve this for breakfast, or brunch, and you will feel immensely proud.
- Not only does it look amazing, it tastes great too.
- You may think it is too large and will never eat your way through it? This Kringle freezes beautifully. Wrap in foil the day it is baked, freeze. Reheat in the oven, initially in the foil and then open up to allow the top to ‘crisp up’ a little.
- You can make the dough a day ahead and allow to prove overnight in the fridge.
- Personalise it! Add drizzled icing, sprinkle with icing sugar when serving or vary the filling (just ensure its not too wet).
This is one ‘feel good’ bake you will be delighted to have in your repertoire.
Have a great weekend!
- 300ml whole milk
- 75g unsalted butter
- 500g plain flour
- 100g caster sugar ( I actually used cardamom infused sugar)
- 1 tsp. ground cardamom
- 3/4 tsp. salt
- 10g instant active yeast
- 1 egg, beaten
- 170g thick set jam/conserve (I used a Four Fruit conserve)
- 1 egg white beaten
- Sugar crystals, or granulated sugar, for sprinkling (optional)
- Place the milk and butter in a small saucepan and scald (do not reach boiling point). Set aside and allow to cool until warm.
- In the bowl of a freestanding mixer, fitted with a dough hook, sift together the flour, sugar, cardamom and salt.
- Once the milk is warm to the touch, sprinkle in the yeast, mix together and allow to dissolve and activate for about 5 minutes. Add the beaten egg and the warm milk mixture to the dry ingredients and mix. Once the dough comes together and starts to come away from the sides of the bowl, tip into a lightly oiled, large bowl and cover with food wrap. Leave somewhere warm to prove for about 1 hour. Alternatively, place in the fridge and allow to prove overnight. If you do this, ensure the dough is bought back to room temperature before you handle it.
- Lightly flour the work surface and tip the dough onto it. Lightly flour the top of the dough and roll out into a large rectangle. Spread the jam evenly on the dough, right to the edges. Use a palette knife for this if you have one. Gently roll the long side of the dough into a sausage, trim a little of the dough either end. With a sharp knife, cut the sausage in half LENGTHWAYS, so you have two equal, open lengths. Gently wrap the lengths around each other forming a twist and then manipulate into a circle shape. Tuck the ends neatly under the dough. Carefully transfer the dough ring to a baking tray lined with baking parchment. Re-shape the dough a little if need be.
- Allow the dough to prove for a further 30 minutes. Preheat the oven to 180 degrees C, or Gas Mark 6. Brush the dough with the beaten egg white and sprinkle with sugar (optional).
- Bake in the middle of the oven for about 30 minutes, turning the tray half way through the bake if need be.
- Allow to cool on a wire rack and serve on the day of baking.
- Alternatively, wrap and freeze.
Source: Adapted from Signe Johansen’s ‘Scandilicious Baking’