Gærkringle I

Ingredients for Gærkringle I

Instructions for Gærkringle I

To prepare the Gærkringle I recipe, please follow these instructions:

Take a little flour to roll out and chop the rest together with the butter and finely chop it to a grit. Stir the yeast smoothly with half of the cold milk and add it. Add sugar and salt. Whip the eggs together with the rest of the milk. Stir a little for brushing, pour the rest and stir the dough together. Let it raise, but not stick to double size.

Cut the butter into slices, put it between two pieces of parchment paper and roll it evenly to approx. 20x25 cm. To the filling, crush the macros and stir with soft butter, honey, egg and salt. Take the dough onto the flour board. Roll it twice as much as the butterflies. Place the butter on half. Pull out the parchment paper and put the dough over. Squeeze the edge and roll the dough into an oblong surface. Fold the same into three layers and roll it out in a long piece, 18 cm wide, 1 cm thick and approx. 115 cm long. The dough must be thickest in the middle, which becomes the bottom of the circle.

Distribute the filling along the middle of the dough. Sprinkle with raisins and fold the sides over the filling. Lift the dough onto a baking sheet with baking paper. This is done easiest by putting the doughters together over the center. Shape and pastry. Let it adhere, covered, but not loose, to double size.

Brush with egg, sprinkle with sliced ​​almonds and sugar. Bake on the second slice in preheated oven at 250 degrees C. After 10 minutes the heat is tempered to 200 degrees and the baking is continued approx. 20 minutes.

Cool on plate.