Here I am, doing one of the things I like the most: learning.
I am always busy in reading something. I am reading travel blogs, books, magazines, homemade how to do guides, news about events, restaurant reviews, recipes... Everything I can by chance.
Today I have found one really interesting thing: the Kringle.
This is not a language, nor a dance and not a martial art at all, it is a recipe.
I love to cook sweets and to learn new method to realise them, I love even more when the sweets have a story to tell, I am more likely to want to make them.
The History of Kringle.
Danish Kringles are butter-layered Danish pastries that were first introduced to Racine, Wisconsin in the late 1800s by immigrant Danish bakers. In Denmark, they are traditionally called Wienerbroth (Viennese bread).
Another story has Kringle as a protagonist, moving with the catholics monks in the XIII century in Scandinavia. Its shape in this option is a ring, as the name could be linked to the Kringa, which is the Norse word for ring and circle.
What is a Kringle
I assume that if the Kringles are Danish and the Danish are hygge, the Kringle are hygge, this is an added reason to try to make them and love them!!
1/4 mug of hot water
1 spoon of sugar
1/2 mug of milk
70 gr butter
2 mugs of flour
1/2 tea spoon of salt
Melt the rising powder in the hot water and add the butter, the flour, the milk (heated up and cool down) and the yolks. Mixed together and add the whites. Keep it to a side to rise for two hours.
Prepare the filling and the icing.
Separate the dough in two parts.
Create a "sausage" and shape it in a ring, then flat it a little bit. Put the filling in the middle and close the dough leaving the filling on the inside.
Do it the same with the second half of the dough.
Put in the oven pre heated at 190° for 40 minutes.
When the sweet is ready and still hot proceed with the icing.
Alternatively you can use a tea spoon of yeast instead of the rising powder.