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Birthday Kringle

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. 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. 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. 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. 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. 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. 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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 543)~79% of the text changedremovedadded
750 g hvetemel. gr. hvetemel 150 g gr. smør (romtemperert). 125 g sukker. gr. sukker 1 ts teske kardemomme (helst nystøtt). 5 dl melk. 1/2 l. melk 2 stk egg. egg 40 g fersk gjær. gr. gjær 100 g rosiner. gr. rosiner 100 g sukat (finskåret). 1 stk egg (til pensling). Rør gjæren ut gr. sukat. Gjæren behandles som vanlig, med litt lunken melk og en toppet spiseskje av melet, og la den gå opp.. Ha melet, halvparten vanlig. — Melet, halvdelen av smøret smørret og sukkeret samt kardemommen krydderierne haves sammen i et fat.. Varm melken fat. Melken varmes litt og arbeid den arbeides godt inn sammen med i tillikemed eggene, til deigen er fin. Ha gjæren Gjæren haves i. Henstaar i og la deigen stå 20 minutter.. Elt inn resten minutter. Resten av smøret og sukkeret, smør og la deigen stå ytterligere sukker eltes i. Henstaar atter i 15 minutter.. Elt deigen på bordet minutter. Eltes paa bordet, og arbeid inn tilsættes rosiner og sukat. Form sukat, dannes til kringle og legg den på kringle, lægges paa smurt stekeplate.. La kringlen stå plate, henstaar i 15 minutter, pensle smøres med sammenvispet egg og stek stekes i godt varm ovn, ca. 180–200 °C, ovn i omkring 45 minutter. ca. 3/4 time.

Note on Modernised

Mål er omregnet til moderne enheter, «Melken vannes litt» i OCR er lest som «Melken varmes litt», og steketemperatur (180–200 °C) er lagt til der originalen sier «godt varm ovn». Egg til pensling er spesifisert.

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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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