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Norwegian Oslo Kringle Recipe

Norwegian Oslo Kringle Recipe

5 from 1 vote
Apart from its scrumptious taste and versatility, the Norwegian Oslo Kringle Recipe offers potential health benefits. The recipe incorporates wholesome ingredients that contribute to its nutritional value.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 Servings
Course: bread, Dessert
Cuisine: Norwegian
Calories: 458
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter chilled and cubed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 2 teaspoons dry yeast active
  • 2 eggs large
  • 1/2 cup almond flour
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon ground
  • 1/2 cup almonds chopped
  • 1/2 cup powdered sugar for dusting

Equipment

  • Mixing Bowl: Used for combining ingredients.
  • Pastry Cutter or Fingertips: Used to cut butter into the flour mixture.
  • Small Bowl: Used to warm the milk and activate the yeast.
  • Clean Surface: Used for kneading and rolling out the dough.
  • Greased Bowl: Used for the dough to rise.
  • Baking Sheet: Used for baking the Kringle.
  • Parchment paper: Placed on the baking sheet to prevent sticking.
  • Wire Rack: Used for cooling the Kringle.

Method
 

Preparing the Dough
  1. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
  2. Add the chilled and cubed unsalted butter to the bowl.
  3. Use your fingertips or a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs.
  4. In a separate small bowl, warm the whole milk to about 110°F (43°C) and sprinkle the active dry yeast over it.
  5. Let the yeast mixture sit for 5 minutes until it becomes foamy.
  6. Pour the yeast mixture and 1 beaten egg into the flour mixture.
  7. Stir everything together until a soft dough forms.
Kneading and Rising the Dough
  1. Lightly flour a clean surface and transfer the dough onto it.
  2. Knead the dough for about 5 minutes until it becomes smooth and elastic.
  3. Shape the dough into a ball and place it in a greased bowl.
  4. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour or until it doubles in size.
  5. Punch down the risen dough to release any air bubbles.
  6. Transfer the dough back to the floured surface and knead it for another minute.
Preparing the Filling
  1. In a small bowl, mix together the almond flour, brown sugar, and ground cinnamon.
  2. Sprinkle some flour on the clean surface and roll out the dough into a rectangular shape, about 12x16 inches.
  3. Spread the filling mixture evenly over the rolled-out dough.
  4. Sprinkle the chopped almonds on top of the filling.
Shaping and Baking
  1. Starting from one of the longer sides, carefully roll the dough into a log.
  2. Seal the edges by pinching them together.
  3. Shape the log into an oval or a wreath-like form, carefully tucking the ends together.
  4. Place the shaped dough on a parchment-lined baking sheet.
  5. Cover it with a kitchen towel and let it rise for another 30 minutes.
  6. Preheat the oven to 375°F (190°C).
Baking and Finishing
  1. Beat the remaining egg and brush it over the risen dough.
  2. Bake the Norwegian Oslo Kringle in the preheated oven for about 20-25 minutes or until golden brown.
  3. Remove it from the oven and let it cool on the baking sheet for a few minutes.
  4. Transfer the Kringle to a wire rack to cool completely.
  5. Once cooled, dust the Kringle with powdered sugar.
  6. Slice and serve the Norwegian Oslo Kringle as desired.

Notes

Make sure the butter is chilled and cubed before incorporating it into the flour mixture.
Use your fingertips or a pastry cutter to cut the butter into the flour for a crumbly texture.
Activate the yeast by warming the milk to around 110°F (43°C) before sprinkling the yeast over it.
Let the yeast mixture sit for 5 minutes until it becomes foamy.
Lightly flour the surface when rolling out the dough to prevent sticking.
For a decorative touch, shape the rolled dough into an oval or wreath-like form.
Brushing the beaten egg over the dough before baking gives it a golden and shiny appearance.