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Fresh from the Oven – Kringel

This month’s Fresh from the Oven challenge was hosted by Jo from Jo’s Kitchen. In the UK this recipe was brought to our attention by a Hairy Bikers programme where they gathered recipes from mothers throughout the country. As soon as I saw it I knew I wanted to make it so I was glad Jo chose this recipe.

The technique of shaping dough was simple and effective. Not a method I had thought of using before and may use again with other breads. One thing I did find about the bread although there was lots of sultanas and sugar sprinkled over the dough I would have liked the dough to have been a bit sweeter. In typical me style I made a splattered mess all over the kitchen when applying the chocolate topping. I’m tempted to try the cheese version at a later date.

Given there is only two of us living here we were struggling to eat it all before it went stale so yesterday the remnants were reincarnated into a bread & butter pudding. And a very good kringel & butter pudding it was!

Kringel
(Makes 1 Loaf)

Dough

  • 40g fresh yeast
  • 1tbsp sugar
  • 250ml milk, lukewarm
  • 2 egg yolks
  • 50g butter, melted
  • 600-700g flour

Filing

  • 100g butter, softened
  • 3 handfuls of raisins
  • 10 tsp sugar

Topping

  • 150g dark chocolate (at least 50% cocoa solids)
  • 75g butter

Method

Mix the yeast and sugar in a bowl. Add the lukewarm milk and egg yolks, then mix in the flour and melted butter and knead well. Shape the dough into a ball, cover the bowl with a tea towel and leave to rise in a warm place for 30 minutes.

Preheat oven to 200°c/Gas 6. Dust your work surface with flour. Take the dough out of the bow, knock it back and roll out to a thickness of 1cm. Spread the softened butter evenly over the rolled sheet of pastry, then sprinkle with raisins and finally sugar.

Roll up the dough like a swiss roll and cut it in half with a sharp knife. Starting from the uncut end, plait the dough, lifting each half over the other in turn. Finally, shape the plaited bread into a B shape and transfer to a buttered baking tray. Bake for about 25 minutes or until golden.

In the meantime, prepare the chocolate topping by melting the chocolate and butter in a bowl over boiling water. Once out of the oven, let the bread cool down a bit, place on a serving plate and drizzle with chocolate sauce.

Cheese Kringel

To make a savoury version, leave out the raisins and sugar and sprinkle the Kringel with grated cheddar instead. Add more grated cheese on top instead of the chocolate sauce.

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About the author

Jules

Freelance food geek who's passionate about food education.

Permanent link to this article: http://www.butcherbakerblog.com/2010/03/28/fresh-from-the-oven-kringel/

6 comments

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  1. Chele

    Hmmm – wonder if I can convince Hubby not to polish the last bit of ours off so I can make a Kringle Butter pudding too! Looks great Jules.

  2. Jo

    It looks yummy! Thank you for taking part in my challenge :-)

  3. Margaret

    I haven’t heard of this before. It certainly looks very delicious.

  4. Alex

    Oh that chocolate topping looks gorgeous!

  5. Hannah

    Oh my goodness- that looks delicious!

  6. thingswemake

    I like your splattery topping, not sure your kitchen did though! I loved this bread.

  1. Tweets that mention Fresh from the Oven – Kringel « Butcher, Baker -- Topsy.com

    [...] This post was mentioned on Twitter by Jules and Fresh from the oven, Tom Girling. Tom Girling said: RT @Domestic_jules: Fresh from the Oven – Kringel: http://wp.me/pJrBR-j7 <- cor that looks rather tasty! [...]

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