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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a mixing bowl, stir the yeast up with the warm water; add the sugar, warm milk, egg, salt, and lemon extract, mixing well. | 2. Stir in 1 3/4 cups of the flour until it forms a large ball. | 3. Turn ball out onto a floured surface, and knead in the remaining flour until the dough is smooth and elastic, about 2-3 minutes. | 4. Cover the dough and let rise about 5-7 minutes. | 5. Flour a surface and roll out the dough into an 8x12-inch rectangle; place one sheet of the butter on top of the dough at one edge. | 6. Fold the 1/3 that has no butter down over the middle third; then fold the side with the butter over the top of that (it should be about 4-inches wide by 8-inches long). | 7. Now fold the 4-inch side over 1/3 of the way, and the same with the opposite end, leaving a stack of dough. | 8. Loosely cover the dough with plastic wrap and refrigerate for 30-40 minutes. | 9. Now roll the refrigerated dough out again to a 12x8-inch square. | 10. Place the last square of butter to one side of the dough and do the folding process again, then refrigerate the dough for 2 hours. | 11. Cut the dough in half (keep the other in the refrigerator while waiting); and roll out to a 6x24-inch rectangle (if hard to roll, allow to rest for 5 minutes or so). | 12. Spread half the filling on the middle of the dough and sprinkle with half of the almonds. | 13. Fold the dough over 1/3 of the way; brush lightly with water then fold over the other third and pinch the dough to form a seal. | 14. Grease a baking sheet and place the kringle on, forming it into a ring as you do, and sealing the ends together; pat the kringle with your hands to keep it flat. | 15. Repeat with remaining kringle. | 16. Allow kringles to rise for about an hour or until a fingerprint remains when touched. | 17. Bake at 350F for 20-25 minutes or until golden; cool on wire racks. | 18. Prepare icing by mixing powdered sugar with enough water to form a drizzling consistency; drizzle over kringles while they are still warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3/4	cup	softened	1026.0	47.141999999999996	32.058	86.4
active yeast	1	package		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
egg	1			71.5	0.36	6.28	4.755
salt	1/2	teaspoon		-	-	-	-
lemon extract	1/2	teaspoon		0.47	0.16	0.015	0.003
purpose flour	2	cups		-	-	-	-
pie filling poppyseed	1 1/2	1/2		-	-	-	-
almond	1	cup	sliced	1927.12	0.0	0.0	218.0
sugar	1	cup	powdered	466.8	119.72399999999999	0.0	0.0
water	1 -2	tablespoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.