Kringle with rosehip jam

Kringle with rosehip jam

Scandinavian Baking
Columbus Leth

Quintessential farmhouse baking. When I was around eight years old, my mother rented a cottage as an experiment in trying to live in the country. I became friends with our next-door neighbour, whose parents had a big farm. Her mother baked the best kringle I had ever eaten and she baked several times every week.

This is best the day you bake it, but you can reheat it the next day and serve it warm.


Quantity Ingredient

For the kringle

Quantity Ingredient
100ml lukewarm whole milk
50g fresh yeast
3 eggs, lightly beaten
100g caster sugar
1/2 teaspoon salt
350g butter
550g 00 grade flour, plus more to dust

For the filling

Quantity Ingredient
150g almonds, chopped
200g caster sugar
250g butter
300g rosehip jam, (or apple compote)
1 egg, lightly beaten
50g flaked almonds


  1. 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.
  2. For the filling, mix the chopped almonds into a paste with the sugar and butter. Set aside.
  3. Return to the dough. Roll it out on a floured work 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.
  4. Now divide the dough into three and roll each out into a rectangle.
  5. 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 a warm place, for 30 minutes.
  6. Preheat the oven to 220°C.
  7. Brush each pastry with the 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 on a wire rack and serve warm or cold.
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