Kringle Is Made from the Same Dough As Boller Sweet Buns So

I'm starting with the recipe for those. Kringle can be made with. or without filling, I'll include explanation for 3 types of fillings.. Boller (Sweet buns) Makes 24 buns 3.5 dl (1.5 cup US 1.25 cup Eng.) milk 50 g (1.5 oz) fresh yeast 100 g (3 oz) butter 500 g (4 cup US 3.25 cup Eng.) wheat flour (+) 100 g (0.5 cup US 0.4 cup Eng.) sugar 2 tsp. ground cardamom raisins to taste - 1-2 cups? (optional) egg to glaze Melt butter, cool to lukewarm. Heat milk to lukewarm, about 37 C (100 F). Stir the yeast into the milk (or mix dry yeast into the flour). Add sugar and cardamom (and raisins if you use them) to the flour. Add milk and yeast mixture. Add melted and cooled butter. Stir well until dough is shiny and pliable. Add a little more flour if dough is too sticky. Cover dough with plastic wrap and let stand in a warm place until risen to double in bulk, about 45- 60 minutes. Stop here if you are making kringle. Knead dough lightly, roll with your hands into a long sausage and divide into 24 equal parts. Shape each piece into a round ball. Place on greased baking sheet and let rise about 20 minutes. Brush with beaten egg. Bake on the middle rack of the oven until they are nicely browned with pale sides. 250 C (475 F) 8-10 minutes. Kringle (coffee ring) 1 portion dough for sweet buns slivered almonds/coarse sugar/powdered (icing) sugar Filling 1: 5 dl (2 cups) custard cream filling Filling 2: 150g (5 oz) ground almonds 150 g (2/3 cup) sugar 1 egg white 2 teaspoons cold water Filling 3: 3 dl (1.5 US/1.25 Eng.) thick jam, raspberry, strawberry or applesauce Mix dough as for sweet buns. Roll to a long sausage, about 3 ft. long. If you are adding filling: Roll with rolling pin so it is about 7-9 in. wide. Spread a strip of filling along the middle of the dough. Fold the long sides over the filling, moisten edges and press together to seal. Lay the cake on a greased cooking sheet, seam side down. Curve the two ends to meet at the middle of the cake (and cross them) so that it is shaped like a figure 8. Let rise about 30 minutes. Brush with beaten egg and sprinkle with slivered almonds and coarse sugar. Bake at 200 C (375 F) for about 20 minutes. Or substitute almond and sugar topping by making icing out of stirring a little cold water into powdered sugar, and spread this thinly on top of the kringle, slivered almonds on top, after it has finished baking. Aniseeds is also added to the original dough sometimes.