Kringle (coffee ring)
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Kringle (coffee ring)
  Coffee    Fillings  
Last updated 6/12/2012 12:46:28 AM. Recipe ID 6758. Report a problem with this recipe.
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      Title: Kringle (coffee ring)
 Categories: Filling, Breads/yeas
      Yield: 24 Servings
 
 
  1 portion dough for sweet buns (Boller-Sweet Buns) slivered
  almonds/coarse sugar/powdered (icing) sugar
  
  Filling 1:
        2 c  custard cream filling
  
  Filling 2:
        5 oz ground almonds
      2/3 c  sugar 1 egg white 2 Ts Cold water
  
  Filling 3:
  
  1.5 c thick jam, for ex. raspberry or strawberry. Or applesauce.
  
  Mix dough as for sweet buns. Roll to a long sausage, about 3 ft.
  long. If you are adding filling: Roll with rolling pin so it is about
  7-9 in. 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. Walt MM Helle
 




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Recipe ID 6758 (Apr 03, 2005)

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