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Filled Kringle

Erken's filled kringle (1914): a rich yeasted wheat dough with 700 g flour, 4 dl milk, 70 g yeast, 50 g sugar and 180 g butter beaten in, risen 1 hour. Filled with an almond filling of 200 g almonds, 200 g confectioners' sugar and 1–2 egg whites, shaped into a pretzel, brushed with egg, sprinkled with almonds and baked 30–45 min. Prune or apple filling can replace the almond filling, or the filling can be left out and candied peel/raisins kneaded in.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 544 (falt i det fri)

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About the dish

The recipe appears in the baking chapter among Christmas and festive baking, where Erken gives several variations of filled kringle. The kringle is a classic Norwegian coffee-table cake made from a rich wheat dough with the butter beaten in, so that the dough gets a slightly layered structure.

How to make it

  1. 1

    Make the dough

    Dissolve the yeast in the lukewarm milk. Mix in the sugar, cardamom, egg and most of the flour, and work the dough well and until supple.

  2. 2

    Beat in the butter

    Roll the dough out, beat in the butter with the rolling pin so that it distributes evenly, and let the dough rise, covered, for 1 hour after all the butter has been worked in.

  3. 3

    Make the almond filling

    Scald the almonds, peel them, and grind or pound them fine. Work in sifted confectioners' sugar and the half-whipped egg white to a supple mass.

  4. 4

    Fill and shape

    Roll the dough out lengthwise, twice as wide as the kringle is to be. Lay the filling in a strip along the center, fold the dough over, and roll it up well with your hands. Shape into a pretzel and place it on a greased baking tray.

  5. 5

    Rise and brush

    Let the kringle rise about 30 minutes. Brush with beaten egg and sprinkle with chopped sweet almonds.

  6. 6

    Bake

    Bake in a not-too-hot oven (about 180 °C (355 °F)) for 30–45 minutes until the kringle is baked through and nicely browned.

  7. 7

    Variation

    A cooked, cold and moderately sweet prune filling or apple filling can be used instead of almond filling. The filling can also be left out entirely; instead, knead 150 g finely chopped candied citron peel and 100 g sultana raisins into the dough.

Changes from the original

Amounts have been converted to modern measurements (dl, grams, teaspoon). The ingredient list has been assembled from the columns in the original. "Flormelis" is given as confectioners' sugar, and the method has been divided into numbered steps. The dough handling "as usual" has been elaborated with lukewarm milk and beating in the butter, as Erken describes for similar doughs.

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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. 544)~84% of the text changedremovedadded
70 g gr. gjær (fersk). 700 g gr. hvetemel (siktet). 4 dl del. melk (lunken). 50 g sukker. gr. sukker 180 g gr. smør (til innbanking). 2 stk egg (1 til deigen, 1 til pensling). 1 ts kardemomme (malt). teske kardemomme. Til fyld: 200 g gr. søte mandler (til fyllet). 200 g melis (siktet, til fyllet). 1,5 stk eggehvite (1–2, halvpisket, til fyllet). hakkede søte mandler (til strøing). Løs gjæren i den lunkne melken. Bland inn sukker, kardemomme, egg og mesteparten av melet, og arbeid deigen godt og smidig.. Kjevle deigen ut, bank inn smøret med kjevlet slik at det fordeler seg jevnt, og la deigen heve tilbakelagt i gr. flormelis 1 á 2 eggehviter. Deigen behandles som vanlig; staar 1 time etter at til hævning, efterat alt smøret smørret er arbeidet inn.. Skåld mandlene, flå dem banket ind. Til fylden skoldes mandlerne, males, støtes og kvern eller støt dem fint. Arbeid inn siktet melis iblandes det sigtede sukker og den halvpiskede eggehviten til en smidig masse.. Kjevle deigen halvvispede eggehvite under støtningen. Deigen kjevles ut på langs, efter længden og dobbelt så bred saa bred, som kringlen skal være. Legg fyllet i en stripe langs midten, brett man vil ha kringlen; mandelfylden strykes paa midten langsefter; deigen lægges sammen og rull den rulles godt sammen med hendene. Form hænderne, formes til kringle og legg den på kringle, lægges paa smurt stekeplate.. La kringlen heve ca. 30 minutter. Pensle plate, hæves ½ time, overstrykes med sammenpisket egg og strø over strøes med hakkede søte mandler.. Stek mandler. Stekes i ikke for varm ovn (ca. 180 °C) i 30–45 minutter til kringlen er gjennomstekt og pent brun.. ½—¾ time. Kokt, kald og kold, passe søt sviskefyll sviskefyld eller eplefyll eplefyld kan brukes i stedet for mandelfyll. Fyllet istedenfor mandelfyld. Al fyld kan også sløyfes helt; elt i stedet inn sløifes, og istedet herfor elter man ind 150 g finskåret gr. finskaaren sukat og 100 g sultanarosiner i deigen. gr. sultanarosiner.

Note on Modernised

Mengder er omregnet til moderne mål (dl, gram, teskje). Ingredienslisten er samlet fra spaltene i originalen. «Flormelis» er angitt som melis/pudderstrø (melis), og fremgangsmåten er delt i nummererte trinn. Deigbehandlingen «som vanlig» er utdypet med lunken melk og innbanking av smør, slik Erken beskriver for tilsvarende deiger.

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Frequently asked questions

How long does the rising take?
The dough rises 1 hour after all the butter has been beaten in. After the kringle is shaped, it rises a further ½ hour on the greased tray before baking.
How long and at what heat is the kringle baked?
It is baked in a not-too-hot oven for ½–¾ hour (30–45 minutes).
How do I make the almond filling?
200 g sweet almonds are scalded, ground and pounded. During pounding, 200 g sifted confectioners' sugar and 1–2 half-whipped egg whites are mixed in.
How is the kringle shaped?
Roll the dough out lengthwise, twice as wide as the kringle is to be. Spread the almond filling down the center lengthwise, fold the dough together, roll well with your hands and shape into a pretzel. Brush with egg and sprinkle with chopped sweet almonds.

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