INGREDIENTS

INSTRUCTIONS

1 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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