with rosehip jam
Kringle with rosehip jam
For the kringle
100 ml lukewarm whole milk
50 g fresh yeast
3 eggs, lightly beaten
100g caster sugar
1⁄2 tsp salt
350 g butter
550 g 00 grade (tipo 00) flour, plus more to dust
For the filling
150 g chopped almonds
200 g caster sugar
250 g butter
300 g rosehip jam (or Apple compote, see page 000)
1 egg, lightly beaten
50 g flaked almonds
Pour the milk into a bowl, crumble over the yeast and stir to dissolve. Add the eggs, sugar and salt, cover and leave for 30 minutes.
Meanwhile, cut the butter into cubes and, with your hands, rub them into the flour. When the 30 minutes is up, mix the yeast mixture into the flour mixture. Knead on a floured work surface until you have a smooth dough. The dough is very delicate, so you might have to use a bit more flour and handle it with care. Place in a bowl, cover and leave to rise at warm room temperature for about one hour.
For the filling, mix the chopped almonds into a paste with the sugar and butter. Set aside.
Return to the dough. Roll it out on a floured surface into a rectangle. Fold it into three, crossways, like a business letter, then turn it by 90°, roll it out and fold it once more, in the same way.
Now divide the dough into three and roll each out into a rectangle.
Divide the filling into three. Spread each portion out over a 4cm-wide strip down the middle of each dough rectangle. Spread the rosehip jam on top. Fold the short ends up over the filling and then the long sides, first one side over the filling and then the other, so they overlap by 1cm. Place on baking trays lined with baking parchment, cover with tea towels and let rise again in warm place for 30 minutes.
Preheat the oven to 220°C.
Brush each pastry with egg and sprinkle with the flaked almonds. Bake for 15–20 minutes, keeping an eye on them so they don’t turn too dark. If they are looking too dark, reduce the oven temperature to 200°C. Cool down on a wire rack and serve warm or cold.
Easy to make!
EASY MORNING SPELT ROLLS
10g fresh yeast
700ml cold water
400g fine spelt flour, plus extra for dusting
350g wholegrain spelt flour
50g spelt flakes
5g sea salt
Dissolve the yeast in the water in a bowl, add both flours, the spelt flakes and the salt, mix well for about 10 minutes, then cover and refrigerate overnight.
Preheat the oven to 230°C.
Place the dough on a floured work surface and knead lightly. Form into 14 rolls and place on a baking sheet lined with baking parchment. Spray some cold water in the oven to create steam, then bake the rolls for 10 minutes. Now turn down the oven temperature to 200°C and bake for another 10–15 minutes. Leave to cool on a wire rack before eating.