Kringle with rosehip jam

Kringle with rosehip jam

Makes 3


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.