Platter with a good layer of remonce and juicy grated apple. It is full of flavor and is delicious on a summer afternoon. Get started and let go of the bakery!
KRINGLE WITH REMONCE AND FRUIT
50 G FRESH YEAST
2 TBSP. LUKEWARM MILK
50 G SUGAR
½ TSP. SALT
200 G BUTTER, MELTED AND COOLED
450 G FLOUR
1 TSP. GROUND CARDAMOM
1 EGG FOR BRUSHING
Stir the yeast out into the warm milk.
Whisk the eggs with sugar and salt and stir into the liquid.
Add the melted and cooled butter.
Mix flour and cardamom and knead it all together to a soft, smooth and buttery dough.
Leave the dough to rise under a cloth. Let it rise in a warm place for 1 hour.
Roll out the dough onto a floured table to a rectangle of about 25×45 cm or as long as your baking sheet is.
Gently move the dough onto a piece of baking paper.
80 G SUGAR
80 G VERY SOFT BUTTER
100 G MARZIPAN, GRATED
1 BIG APPLE
Mix the soft butter, sugar and grated marzipan into a remonce.
Shortly before assembling the kringle, grate the apple to stop it from browning too soon.
Spread the remonce onto the center of the dough in a line. The remone should fill about 1/3 of the dough to the sides
Sprinkle the grated apple on top.
Now cut the dough as in the picture. Make sure to cut the same number of strips on each side and opposite each other.
Fold the ends over the filling and then fold the strips over each other alternately.
When the dough has been braided, let it rise for another 30 minutes.
Preheat the oven to 220 degrees celsius.
Brush the pastry well with the egg wash and sprinkle with pearl sugar and almond flakes.
Bake the kringle for 15-20 minutes until it is golden brown on the top and the dough no longer looks unbaked in the joints of the braid.
Remove the pastry from of the oven and let it cool down on a wire rack.
CHOCOLATE GLAZE OF ICING SUGAR, COCOA AND A LITTLE WATER
Mix a glaze of cocoa, icing sugar and water in the amount you want on the kringle.
Decorate with stripes of the glaze, extra almond flakes and freeze-dried raspberries.