- 1/2 cup warm milk
- 3/4 cup + 1 tablespoon white sugar (divided)
- 1 (.25 ounce) envelope active dry yeast
- 1 cup heavy cream
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup butter
- 1 (8 ounce) can almond paste
- 1/2 cup crushed sliced almonds
- 1 teaspoon ground cinnamon
- 1 teaspoon almond extract
- 1 egg white, beaten
- 1/2 cup sliced almonds
- In a small bowl, stir together the milk and 1 tablespoon sugar. Sprinkle the yeast over the top and let stand for 10 minutes to dissolve. Stir in cream.
- In a separate bowl, stir together the flour, 1/4 cup sugar, and salt. Cut in the butter using a pastry blender or pinching with your fingers until it is a course mealy texture. Stir in the yeast mixture until well blended. Pat into a ball, flatten slightly, then wrap in plastic wrap. Refrigerate for 12 to 24 hours.
- To make the filling, mix the almond paste, almonds, 1/2 cup sugar, cinnamon and almond extract using an electric mixer until evenly blended. It may be crumbly.
- Roll the chilled dough out into a 24 inch wide and 18 inch long rectangle. Spread the filling to within 2 inches of the sides and roll up into a tube. Cover your work surface with sugar, and roll the tube of dough in the sugar to coat thoroughly. Roll and stretch the dough out to form a long rope about 36 inches long.
- Place on a parchment lined baking sheet and shape into a pretzel or heart shape.
- Brush the top of the dough with egg white and sprinkle with almonds. Cover loosely with a towel and let rise for 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Bake the kringle in the preheated oven until golden brown, 25 to 30 minutes. You may need to cover with foil for the last few minutes of baking to prevent overbrowning. Cut into slices and eat!
*This bread can be made in advance and frozen for up to a month, wrapped carefully in foil. Thaw Christmas morning and bake till warm on a cookie sheet. Cover lightly with foil to prevent over-browning.
**adapted from this recipe