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.
6 comments
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Chele
March 28, 2010 at 6:16 pm (UTC 0) Link to this comment
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.
Jo
March 29, 2010 at 8:33 am (UTC 0) Link to this comment
It looks yummy! Thank you for taking part in my challenge :-)
Margaret
March 29, 2010 at 11:24 am (UTC 0) Link to this comment
I haven’t heard of this before. It certainly looks very delicious.
Alex
March 29, 2010 at 1:41 pm (UTC 0) Link to this comment
Oh that chocolate topping looks gorgeous!
Hannah
March 29, 2010 at 9:13 pm (UTC 0) Link to this comment
Oh my goodness- that looks delicious!
thingswemake
March 30, 2010 at 4:49 pm (UTC 0) Link to this comment
I like your splattery topping, not sure your kitchen did though! I loved this bread.
Tweets that mention Fresh from the Oven – Kringel « Butcher, Baker -- Topsy.com
March 29, 2010 at 6:21 am (UTC 0) Link to this comment
[...] 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! [...]