Kringel

Ingredients

• 500 g plain flour
• 250 ml whole milk
• 7 g instant yeast
• 80 g caster sugar
• 100 g softened butter
• 1 egg
• 1 egg yolk
• 1 tsp fine salt
• 1 tsp ground cardamom
• 100 g softened butter for the filling
• 100 g soft light brown sugar
• 2 tsp ground cinnamon
• 0.5 tsp ground cardamom for the filling
• 60 g chopped walnuts
• 1 egg for glazing
• 2 tbsp pearl sugar or flaked almonds

Before you cook

• Take both quantities of butter out of the fridge to soften.
• Warm the milk to blood temperature.
• Chop the walnuts finely.
• Line a large baking tray with baking paper.

Steps

1. Whisk the yeast and a spoonful of the caster sugar into the warm milk.
2. Leave the mixture for ten minutes until it froths.
3. Put the flour, the remaining caster sugar, the salt and the cardamom into a large bowl.
4. Add the yeast milk, the whole egg and the egg yolk.
5. Mix to a rough dough, then work in the softened butter a little at a time.
6. Knead for ten minutes until the dough is smooth, glossy and elastic.
7. Cover the bowl and leave the dough to rise for one hour and fifteen minutes until doubled.
8. Beat the filling butter with the brown sugar, cinnamon and cardamom into a soft paste.
9. Knock the risen dough back on a floured surface.
10. Roll it into a rectangle about 45 cm by 30 cm.
11. Spread the cinnamon butter right to the edges.
12. Scatter the chopped walnuts evenly over the butter.
13. Roll the dough up tightly from the long side into a log.
14. Lay the log seam side down and cut it in half lengthways with a sharp knife.
15. Turn both halves so the cut sides face upwards.
16. Twist the two halves around each other, keeping the cut sides showing.
17. Bring the two ends together to form a ring and tuck one end under the other.
18. Lift the ring onto the lined tray.
19. Cover it loosely and prove for forty minutes until visibly puffed.
20. Heat the oven to 190°C.
21. Brush the ring all over with the beaten glazing egg.
22. Scatter the pearl sugar over the top.
23. Bake for thirty minutes until deep golden and hollow-sounding underneath.
24. Cover the ring with foil if it colours too fast in the last ten minutes.
25. Cool on a rack for twenty minutes and tear into pieces to serve.