Makes (4) 9” kringels, or you can make them larger if you wish
2-1/4 cups ground blanched almonds
1-1/2 cups confectioners’ sugar
1 egg white
2 tsp almond extract
Mix all together to make a smooth dough. Tightly wrap and refrigerate until needed.
Soak 2 cups dried cranberries in boiling water with 2T Amaretto added to cover for 5 minutes.
Drain well and put on a plate lined with paper towels. Roll and blot until fairly dry. Set aside.
- (3) 1/2 oz packets active dry yeast (6-3/4 teaspoons)
- 1.5 Cups, plus 1Tablespoon granulated sugar
- ½ Cup warm water (75F)
- 3 cups half and half, warmed (75-90F)
- 10 cups unbleached all-purpose flour
- 2-1/2 sticks butter melted (20Tablespoons)
- 1 teaspoon salt, heaping if kosher
- 4 egg yolks
- 1 teaspoon vanilla extract
- Zest of 1-1/2 oranges or lemons- your taste
- 1-1/2 teaspoons freshly ground cardamom
- 2 cups cranberries -see above
- Softened butter for filling, maybe 1-1/2 sticks or a bit less, divided
- 8 teaspoons Ceylon Cinnamon, divided
- 1 cup brown sugar, divided
- Marzipan from above, divided
- 1 egg lightly beaten for egg wash
- Sliced almonds
- Pearl sugar for sprinkling over top
- ¼ C Amaretto for brushing on tops after baking
Instructions are for the Ankarsrum mixer using the dough beater. Adjust to your mixer as needed.
In the metal bowl of the Ankarsrum add the yeast and 1 Tablespoon of granulated sugar to the warm water. Let sit for 10 minutes, until bubbly. Add the warm half and half to the bowl along with 4 cups of the flour, mix on low with the dough beater. Cover with the bowl cover and put into a warm place to rest for 1 hour. After the hour, remove the cover, replace the beater and mix for a minute or two on low.
Combine the melted butter, remaining 1-1/2C granulated sugar, salt, egg yolks, zest and cardamom. Add to mixture and beat well. Add the cranberries and the remaining 6 cups of flour. Be careful that the dough doesn’t come up over the beater and out of the bowl. Knead on low then increase the speed slightly and knead for 14 minutes, using the timer. The dough will be silky, a bit tacky and a little slack. Cover the bowl with the top and a tea towel and put into a warm place for about an hour. It should double or more.
Preheat the oven to 350F.
Turn out the risen dough and divide into however many kringels you want.
I make four:
Cover the pieces while you work with each in turn so they don’t dry out.
For four, roll each piece in turn into a rectangle about 8 inches by 22 inches. Spread with softened butter, leaving a margin all around of about an inch. Sprinkle with 2 teaspoons of the cinnamon, 1/4C of the brown sugar, and one fourth of the marzipan. Roll up from the long side of the rectangle, so you have a long cylinder. Cut the cylinder in half down the length of it and twist together each half, keeping the cut sides facing up. This is important so that all the filling doesn’t leak out while baking. Form into a pretzel shape. Replace any marzipan bits that half fallen out and place on a parchment lined baking sheet. Cover and let raise 30 minutes.
Brush the tops gently with beaten egg, sprinkle on sliced almonds and pearl sugar to your liking.
Place in the preheated 350F oven and bake for about 45 minutes or until an internal temperature (not touching the marzipan) of at least 190F.
Brush all over tops with Amaretto while hot. Let cool on a wire rack.
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