Birthday kringle

Name: Birthday kringle
Ingredients: 50 g fresh yeast; 1 tbsp water, lukewarm; 2 eggs; 300 g plain flour; a pinch of salt; 50 g sugar; 200 g butter, cold; 75 g butter, softened; 75 g sugar; 50 g raisins; 50 g candied peel (súkkat), finely chopped; 50 g almond macaroons (makkarónur), crushed

Oven: 200–225 °C200–225 °C (400–425 °F)

Ingredients

Dough

50 g fresh yeast (or about 17 g instant dry yeast)2 oz fresh yeast (or about 17 g instant dry yeast)
1 tbsp water, lukewarm
2 eggs
300 g plain flour11 oz plain flour
a pinch of salt
50 g sugar2 oz sugar
200 g butter, cold7 oz butter, cold

Filling

75 g butter, softened2½ oz butter, softened
75 g sugar2½ oz sugar
50 g raisins2 oz raisins
50 g candied peel (súkkat), finely chopped2 oz candied peel (súkkat), finely chopped
50 g almond macaroons (makkarónur), crushed (Icelandic makkarónur are small crisp almond macaroon biscuits; amaretti biscuits work well.)2 oz almond macaroons (makkarónur), crushed (Icelandic makkarónur are small crisp almond macaroon biscuits; amaretti biscuits work well.)

Method

Dissolve the yeast in the lukewarm water. Mix the flour, sugar and salt in a bowl and rub in the cold butter with your fingertips (or pulse in a food processor) until it looks like coarse crumbs. Lightly beat the eggs and set a little aside for brushing. Add the yeast mixture and the eggs and work briefly into a soft dough. Chill the dough for about 15 minutes.
Beat the soft butter and sugar for the filling together. Roll the dough out into a long strip, about 15 cm × 70 cm. Spread the filling down the middle of the strip and scatter over the raisins, candied peel and crushed macaroons. Fold the long sides over the filling, lift the strip onto a baking tray lined with baking paper, seam side down, and shape it into a pretzel-shaped kringle.Beat the soft butter and sugar for the filling together. Roll the dough out into a long strip, about 6 in × 28 in. Spread the filling down the middle of the strip and scatter over the raisins, candied peel and crushed macaroons. Fold the long sides over the filling, lift the strip onto a baking tray lined with baking paper, seam side down, and shape it into a pretzel-shaped kringle.
Leave to rise for 45 minutes.
Brush with egg and sprinkle with sugar and chopped nuts.
Leave to rise again for about 45 minutes. Meanwhile heat the oven to 200–225°C.Leave to rise again for about 45 minutes. Meanwhile heat the oven to 400–425 °F.
Bake at 200–225°C for about 15 minutes, until golden brown.Bake at 400–425 °F for about 15 minutes, until golden brown.

As she wrote it

Fødselsdagskringle

50 gr. ger - 1 msk. volgt vatn 2 egg - 300 gr. hveiti - smá salt 50 gr. sykur - 200 gr. smjör

Fylling: 75 gr. smjör 75 gr. sykur - 50 gr. Rúsínur 50 gr. súkkat - 50 gr. makkarónur

Hefast í 45 min. Pensla m/eggi og sykri + hnetum stráð yfir. Hefast aftur í ca. 45 min. Bakað 200-225°C í ca. 15 min.