Kringle - Søren Ryge

Ingredients for Kringle - Søren Ryge

Instructions for Kringle - Søren Ryge

To prepare the Kringle - Søren Ryge recipe, please follow these instructions:

Water, crumbled yeast, salt, sugar, egg and soft margarine pour into bowl. Do NOT touch together! Must stand 20-25 minutes and swim.

The flour is added - hold back a little and mix to the linden dough. Add if necessary. Extra flour. Raised covered approximately 30 minutes.

Roll out on the flour board to approximately 1/2 cm thickness about 50-70 cm. Split into 4 equal pieces.

Remonce: Soft margarine and sugar mix with cinnamon to taste and spread in the middle of the 4 bars, raisins sprinkle on. The dough is folded over the remonce and the ends are closed completely. Brush with spicy egg and sprinkle with sugar and chopped nuts. Set to 220 degrees C. alm. Oven for 4 minutes. Then screw down to 200 degrees C. alm. Oven and baked for 10 minutes.
Tastes delicious and is very suitable for freezing!

If Søren Ryge - DR1 - The world's best pastry!