Caraway Kringles Food

CARAWAY KRINGLES

Steps:

• Beat butter and sugar until light and creamy. Beat in egg. Stir in the caraway seeds.
• Sift the flour, salt, and baking powder together; add to the butter mixture alternately with the brandy. Chill the dough for 2 to 3 hours.
• Drop by teaspoonfuls onto an ungreased baking sheet. Dust tops of cookies with confectioner's sugar.
• Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes, or until light brown.

SCANDINAVIAN KRINGLER

Steps:

• Measure 1 cup flour into mixing bowl.
• Using a pastry blender, cut 1/2 cup butter into flour until particles are size of small peas.
• Sprinkle with water, 1 tablespoon at a time, mixing lightly with a fork until flour mixture is moistened and soft dough forms.
• Divide dough in half.
• On ungreased cookie sheet, press each half into a 12x3 inch strip.
• In medium saucepan, heat water and 1/2 cup butter to boiling.
• Remove from heat; immediately stir in 1 cup flour until smooth.
• Add eggs, 1 at a time, beating until smooth after each addition.
• Stir in 1/2 teaspoon almond extract.
• Spoon over crust, spreading to 3/4 inch from edges.
• Bake 50-60 minutes until golden brown and puffy- Cool.
• Blend powdered sugar, butter, almond extract and milk until smooth.
• Frost, sprinkle with nuts.
• Cut into 10-12 slices to serve.

KRINGLE

Steps:

• Beat the eggs and brown sugar until the mixture triples in volume and is firm.
• Add the butter, vanilla extract and almond meal.
• Mix until smooth.
• Mix the yeast and sugar in warm milk and set aside for 15 minutes.
• Add the flour and butter to the bowl of a stand mixer and whisk until reaching a sandy texture.
• Swap the whisk for the hook attachment.
• Make a well in center of flour and add the beaten eggs.
• Start the stand mixer on low speed and gradually add the milk, sugar and yeast mixture, then add salt, gradually increase the power to medium / high, and knead until you get a non-sticky and soft dough.
• From the moment the dough is wrapped around the hook, kneading should continue for at least 5 to 7 minutes.
• At the end of kneading, the dough should be homogeneous, wrapped around the hook and pulled away from the sides of the bowl.
• Put the dough in a large container, cover with a cloth and let the it rest for 45 minutes in a warm place away from drafts. It should at least double in volume.
• On a floured surface, roll the dough and divide in 6 equal parts.
• Roll each portion into a rectangle with a rolling pin.
• Spread the filling and sprinkle with sliced ​​almonds and chocolate chips.
• Roll the dough on itself tightly and form a long "sausage".
• Cut the roll in half lengthwise.
• Braid the two pieces together and give the braid a crown shape. Shape the braid tightly.
• Cover with a cloth and let the crown rise for 30 minutes in a warm place.
• Preheat convection oven to 350 F (180˚C).
• Brush with egg yolk, chocolate chips and almonds and bake for 20 to 30 minutes.

CARAWAY RYE DINNER ROLLS

Steps:

• In a large bowl, mix the first 5 ingredients and 1 cup all-purpose flour. In a small saucepan, heat milk, water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in onion and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 400°., For egg wash, in a small bowl, whisk egg and water; brush over rolls. Bake until lightly browned, 11-14 minutes. Remove to wire racks to cool.

CARAWAY KRINGLES

Steps:

• Beat butter and sugar until light and creamy. Beat in egg. Stir in the caraway seeds.
• Sift the flour, salt, and baking powder together; add to the butter mixture alternately with the brandy. Chill the dough for 2 to 3 hours.
• Drop by teaspoonfuls onto an ungreased baking sheet. Dust tops of cookies with confectioner's sugar.
• Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes, or until light brown.