How long does the baking take, and how should the oven be?

The kringle bakes in a well-heated oven for about 3/4 hour (45 minutes). With the rising times (20 + 15 + 15 minutes), the total time comes to around 2 hours and 15 minutes.

Why is the butter and sugar added in two stages?

Half of the butter and sugar is mixed with the flour before the milk, eggs and yeast, so the dough first works itself smooth. The rest is kneaded in after the first rise of 20 minutes, and the dough then rests another 15 minutes before shaping.

When do the raisins and candied citron go into the dough?

After the final rise the dough is kneaded on the counter, and that is when 100 g raisins and 100 g candied citron are added. The kringle is then shaped, placed on a greased sheet, left to rise 15 minutes and brushed with egg before baking.

Where does the recipe come from?

It comes from Henriette Schonberg Erken's Stor kokebok from 1914, page 543, and makes a kringle for about 12 servings.

Birthday Kringle

Name: Birthday Kringle
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 12 servings
Cuisine: Norwegian
Ingredients: 750 g wheat flour; 150 g butter (room temperature); 125 g sugar; 1 tsp cardamom (preferably freshly ground); 5 dl milk; 2 pcs eggs; 40 g fresh yeast; 100 g raisins; 100 g candied citron (finely chopped); 1 pcs egg (for brushing)

Birthday kringle (a Scandinavian pretzel-shaped sweet bread) from Erken's Stor kokebok (1914): a rich wheat dough with 750 g flour, 5 dl milk, 2 eggs, cardamom, raisins and candied citron; butter and sugar are kneaded in twice, the kringle is shaped, brushed with egg and baked about 45 minutes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 543 (falt i det fri)

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About the dish

The kringle was the festive bake in Norwegian homes, and Erken gives dedicated recipes for birthdays. The dough is a rich wheat dough with cardamom, raisins and candied citron, in which the butter and sugar are kneaded in two stages to give a good rise.

How to make it

1
Dissolve the yeast
Dissolve the yeast as usual, with a little lukewarm milk and a heaping tablespoon of the flour, and let it rise.
2
Combine flour, half the butter and sugar
Put the flour, half of the butter and sugar, and the cardamom together in a bowl.
3
Work the dough
Warm the milk slightly and work it in well together with the eggs, until the dough is smooth. Add the yeast and let the dough rest for 20 minutes.
4
Knead in the remaining butter and sugar
Knead in the rest of the butter and sugar, and let the dough rest for another 15 minutes.
5
Knead and shape the kringle
Knead the dough on the counter and work in the raisins and candied citron. Shape into a kringle and place it on a greased baking sheet.
6
Proof, brush and bake
Let the kringle rest for 15 minutes, brush with beaten egg and bake in a well-heated oven, about 180-200 degrees C, for around 45 minutes.

Changes from the original

Measures have been converted to modern units, "the milk is watered slightly" in the OCR has been read as "the milk is warmed slightly," and a baking temperature (180-200 degrees C) has been added where the original says "a well-heated oven." The egg for brushing has been specified.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 543) → 1949 (korrekturlest, s. 628)~83% av teksten endretfjernetlagt til

750 gr. hvetemel 150 gr. smør 125 gr. sukker 1 ~~teske~~ teskje kardemomme ~~1/2 l. melk 2 egg 40~~ 80 gr. gjær 100 gr. rosiner 100 gr. sukat. Gjæren behandles som vanlig. — Melet, halvdelen av smørret og sukkeret samt krydderierne haves sammen i et fat. Melken varmes litt og arbeides godt i tillikemed eggene, til deigen er fin. Gjæren haves i. Henstaar i 20 minutter. Resten av smør og sukker eltes i. Henstaar atter i 15 minutter. Eltes paa bordet, og tilsættes rosiner og sukat, dannes til kringle, lægges paa smurt plate, henstaar i 15 minutter, smøres med egg og stekes i godt varm ovn i ca. sukat 3/4 ~~time.~~ l. melk 2 egg.

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Frequently asked questions

How long does the baking take, and how should the oven be?: The kringle bakes in a well-heated oven for about 3/4 hour (45 minutes). With the rising times (20 + 15 + 15 minutes), the total time comes to around 2 hours and 15 minutes.
Why is the butter and sugar added in two stages?: Half of the butter and sugar is mixed with the flour before the milk, eggs and yeast, so the dough first works itself smooth. The rest is kneaded in after the first rise of 20 minutes, and the dough then rests another 15 minutes before shaping.
When do the raisins and candied citron go into the dough?: After the final rise the dough is kneaded on the counter, and that is when 100 g raisins and 100 g candied citron are added. The kringle is then shaped, placed on a greased sheet, left to rise 15 minutes and brushed with egg before baking.
Where does the recipe come from?: It comes from Henriette Schonberg Erken's Stor kokebok from 1914, page 543, and makes a kringle for about 12 servings.

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