Nem Kringle (Danish Pastry - the easy way)
200 g / 7 oz Melted butter
100 g / 3.5 oz Warm milk
50 g / 1.75 oz Yeast
Put the butter and milk in a bowl - make sure it's not too hot for the
yeast (feel with the pinky finger - it must feel neither warm nor cool).
Dissolve the yeast in the bowl.
2 tbsp Sugar
400 g Flour
1 tsp Cardemom.
Knead until smooth and shiny.
Place a warm place covered by a towel for 15 minutes.
Stir the remonce:
100 g / 3.5 oz soft butter
100 g / 3.5 oz sugar
50 g / 2 oz raisins
Mix with a spoon.
Extra filling:
50 gram / 2 oz chopped marzipan
20-30 gram 1 oz chopped 60-70% dark chocolate
Roll out the dough into two oblong squares, cover with remonce (leave 3
clean sides) and roll it up and close it security.
Or roll it out as one long piece and shape it like a kringle (crossing
like a pretzel)
Set aside covered for 20 min.
Brush with egg and sprinkle with chopped almonds and course gained sugar
(e.g. raw cane sugar).
Bake at 200 C /400 F for 20 min until they are light brown.