Marzipan Birthday Kringle
- Reviews 2
Ready In: 1 hr 30 mins
Serves: 16
Yields: 1 kringle
Ingredients
Pastry
- 2 1⁄4 ounces active dry yeast (1 packet)
- 1 tablespoon sugar
- 1⁄2 cup warm milk (about 110 F)
- 1 cup whipping cream (about 75 degrees)
- 3 1⁄2 cups flour
- 1⁄4 cup sugar
- 1 teaspoon salt
- 1 teaspoon ground cardamom (preferably fresh)
- 1⁄2 cup unsalted butter, cut into individual tablespoon portions
Almond Filling
- 8 ounces almond paste (about 1 cup)
- 1⁄2 cup chopped blanched almond
- 1⁄2 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon almond extract
Topping
- 1⁄2 cup sugar
- 1 egg white, beaten
- 1⁄4 cup sliced almonds
Directions
- Combine yeast, 1 tbsp sugar, and warm milk in a small bowl. Let rest until the yeast dissolves and begins to foam (about 10 min). Gently stir in the cream.
- Combine the flour, 1/4 cup sugar, salt, and cardamom in a large bowl. Cut in the butter until the mixture resembles coarse meal. Fold in the yeast mixture just enough to moisten the dough. Cover and refrigerate 12 - 24 hours before rolling out the dough.
- Prepare the filling after the dough has been refrigerated by blending together all the filling ingredients.
- Lightly flour a pastry board or other smooth surface, and place the dough on the floured surface. Pound it with a rolling pin until the dough is flattened to a thickness of about 2 inches. Roll the dough to make a 24 inch square.
- Spread the filling to within 1 inch of the edges and roll up the dough as tightly as possible.
- Sprinkle 1/2 cup sugar on the work surface, and with your fingers, roll the dough firmly into the sugar to coat it, while also strething it to form a log measuring about 36 - 40 inches.
- Cover a cookie sheet with parchment paper. Place the roll on the paper in the shape of a large pretzel. Brush the surface with the beaten egg white, and sprinkle with sliced almonds.
- Cover and let rise 45 minutes, or until puffy, but not doubled.
- Bake in a 375 F oven for 25 - 30 minutes, or until golden brown.
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