INGREDIENTS

INSTRUCTIONS

portion dough for sweet buns (Boller-Sweet Buns) slivered
almonds/coarse sugar/powdered (icing) sugar  Filling 1: 2 c  custard
cream filling  Filling 2: 5 oz ground almonds 2/3 c  sugar 1 egg white
2 Ts Cold  water  Filling 3:  1.5 c thick jam, for ex. raspberry or
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.  Walt MM Helle  Posted to MM-Recipes Digest V3 #263  Date:
Wed, 25 Sep 1996 23:36:59 -0400  From: Walt Gray <waltgray@mnsinc.com>

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