This piece of Danish wienerbrød is made in the form of a pretzel. There is no salt, of course, and there is lots of pearl sugar and almonds. If you have a job in Denmark, the special treat is almost always a “Danish Kringle”. Danes eat them at almost any special occasion such as birthdays, marriages, promotions or just for fun on Friday morning when the employees celebrate that the work week is soon over and the weekend is on the way. Of course, most “Kringles” are bought at the bakery, but they a really quite easy to make. They are also suited to be frozen and taken up at a later point. You can make two “Kringles”and freeze the second one. When you need it, let is thaw 24 hours and then bake it. Then your ready for any unexpected guests or you can take it to you office when it is your turn to give a special treat .
Danish “Pretzel” Cake(makes 2 Kringler, serves 12-16)
½ cup lukewarm water (3.4 fluid oz or 100 ml)
2 1/4 teaspoons active dry yeast (or 25 grams cake/fresh yeast)
2 tablespoons sugar
2 large eggs, room temperature
a pinch of salt
5 oz. /150 grams salted butter, cut into small cubes, room temperature
325 grams all-purpose flour
3 oz. /100 grams butter, room temperature
1 cup /90 grams sugar
Garnish:1 egg white
pearl sugar (or regular sugar)
To make dough, pour lukewarm water (no more than 110 degrees) into a large bowl, add 1 tablespoon of the sugar and sprinkle yeast over water, let sit for 10 minutes. Add remaining sugar, eggs, a pinch of salt, butter and flour. Using your hands, mix all ingredients until dough comes together. Dough may feel a little tacky and there may still be small pieces of butter, that is OK. Transfer dough to a clean bowl, cover with a clean, dry tea-towel, place bowl in a warm location and let rise for 1 hour.
To make Remonce filling, beat butter and sugar until smooth.
To assemble, place two long pieces of plastic wrap (cling wrap) onto your work surface. Sprinkle plastic wrap with flour and give the dough a quick soft kneading, sprinkle with a little more flour until dough is soft and elastic, and no longer sticky. Divide dough into two equal portions and form each piece of dough into a log. Working with one log at the time, roll out the log (on top of the plastic wrap) to approximately 30 x 15 centimeter rectangle (11.5 x 6 inches). Spread 1/2 the Remonce filling down the middle of each dough rectangle. Fold ends over about 2 cm (almost 1 inch) then fold the outer 1/3 of dough over the middle and then the other outer 1/3 of dough over the middle again. Holding onto the plastic wrap, roll dough rectangle over so it’s now placed upside-down (seam side down). Carefully place dough rectangle onto baking sheet lined with parchment paper. Repeat process with second piece of dough. If planning on baking both Kringles at this time, allow both dough rectangles to rise for another 15 minutes on the baking sheet before baking.
Baking: Preheat oven to 220 degrees C (425 degrees F). Lightly beat egg white with a fork and brush dough,sprinkle with Pearl sugar and almonds. Bake for 12-14 minutes on middle rack in preheated oven. Allow to cool on baking sheet.