Text 21774, 92 rader
Skriven 2012-02-27 23:44:00 av JIM WELLER (1:123/140)
Ärende: Raisin breads 1
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Danish Christmas Kringle - Dansk Smorekringle
 Categories: Scandinavia, Breads, Holiday
      Yield: 1 Servings

      1 pk Active dry yeast
    1/4 c  Warm water; 105-115F
    1/4 c  Milk; room temperature
      1 ts Freshly ground cardamom
           Seeds; optional
    1/4 c  Sugar
      3    Egg yolks
      1 c  Whipping cream
  3 1/2 c  All-purpose flour
      1 ts Salt
    1/2 c  Butter
    RAISIN ALMOND FILLING:
  1 1/2 c  Water
  1 1/2 c  Golden raisins
    1/2 c  Softened butter
    1/2 ts Freshly pulverized cardamom
    Seeds
      2 c  Powdered sugar
      2 tb Heavy cream
    1/2 c  Chopped almonds
    ALMOND FILLING:
      1 c  About 1 pound almond paste
    1/2 c  Finely chopped almonds
    1/2 c  Powdered sugar
      1    Egg white
      1 ts Almond extract
           PRUNE-PORT FILLING:
      12 oz pkg pitted prunes
    3/4 c  Sugar
    1/3 c  Red port wine
    GLAZE AND TOPPING:
      1    Slightly beaten egg white
    Pearl sugar or coarsely
           Crushed sugar cube; or
    Granulated sugar
    Sliced almonds

  In medium bowl dissolve yeast in warm water. Let stand 5 minutes.
  Add milk, cardamom, 1/4 cup sugar, egg yolks and whipping cream.
  Set aside. In large bowl, or in food processor, combine flour and
  salt cut in butter until pieces are the size of kidney beans. Add
  yeast mixture, mixing only until dry ingredients are moistened.
  Cover with plastic wrap and refrigerate 12-24 hours. Meanwhile
  prepare filling and have them ready.

  To make raisin-almond filling, bring water to boil, add raisins,
  let stand 5 minutes drain; cool. In bowl, cream butter until soft
  and add cardamon, powdered sugar and enough cream to make smooth,
  spreadable mixture. Add raisins and chopped almonds. To make
  almond filling, break almond past into pieces and bland with
  almonds,powdered sugar, egg white and almond extract to make a
  smooth paste in a food processor.

  To make prune port filling, cook prune in water to cover until
  tender. Mash. Add sugar and mix until dissolved. Stir in port.
  Return to pan and simmer until mixture is thick, about 5 minutes.

  Turn dough out onto lightly floured board and dust with flour.
  Using a rolling pin, pound dough until smooth and about 1/4 inch
  thick. Roll out to make a 24 inch square. Fold dough into thirds
  to make a long and marrow strip. With rolling pin, roll again
  until about 1/4 inch thick and about 36 inches long. Spread the
  length of the roll up to 1 inch in from the edges with the
  filling. Roll up form the long side, enclosing filling. Crush roll
  with egg white, then roll in sugar. Lightly grease and flour
  baking sheet. Place roll on baking sheet in shape of a large
  pretzel. Let rise in warm place for 45 minutes. It will double.
  Preheat oven to 375F. Brush kringle again with egg white and
  sprinkle with sliced almonds. Bake for 25-30 minutes or until
  golden.

  Recipe By: Great Scandinavian Baking Book - Beatrice Ojakangas
  From: Mhh

MMMMM

Cheers

YK Jim


... A cinnamon raisin bagel from Dunkin Donuts is worse than a plain one

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