Kringla II

Ingredients and Weight:

• Bread flour: 500g
• Milk, lukewarm: 300ml
• Instant yeast: 11g
• Sugar: 50g
• Salt: 10g
• Unsalted butter, softened: 100g

Preparation Time:

• 30 minutes

Cooking Time:

• 25-30 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. In a large bowl, whisk together the yeast, sugar, and lukewarm milk. Let stand for 5 minutes until the yeast becomes foamy.
2. Add the bread flour and salt to the bowl and mix to form a dough. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
3. Add the softened butter to the dough and knead for another 2-3 minutes until the butter is fully incorporated.
4. Form the dough into a ball, place it in a lightly oiled bowl, and cover it with plastic wrap. Let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and divide it in half. Roll out each half into a 12x8 inch rectangle.
6. Spread the desired filling (see below) on one rectangle, leaving a 1-inch border around the edges. Cover with the remaining rectangle and press the edges to seal.
7. Place the Kringla on a baking sheet lined with parchment paper and let rise for another 30 minutes.
8. Preheat oven to 375°F (190°C).
9. Bake for 25-30 minutes or until golden brown on top.
10. Let cool slightly before slicing and serving.

Nutritional Information:

Per serving: * Calories: 350 * Carbohydrates: 55g * Protein: 10g * Fat: 15g

Dish Characteristics:

• Rich, buttery bread
• Scandinavian-inspired theme
• Perfect for a special occasion or breakfast
• Can be filled with a variety of sweet or savory fillings

User Comments:

• "This Kringla is absolutely delicious! The bread is so soft and fluffy, and the filling is perfect."
• "I made this for my family, and they raved about it. It was so easy to make and turned out so well."
• "I love the Scandinavian flavors in this bread. It's a unique and special treat."

Special Precautions and Tips:

• Make sure the milk is lukewarm, not hot, as this can kill the yeast.
• Knead the dough properly to ensure a smooth texture.
• Let the dough rise in a warm place to ensure proper proofing.
• Do not overbake the Kringla, as this will make it dry.