👨‍🍳 作り方

1. 1

   In a large bowl, whisk together 2 cups of the flour, 1/4 cup sugar, yeast, salt, and cardamom (if using).

   💡 プロのコツ: Ensure yeast is fresh for proper rising.
2. 2

   In a small saucepan, gently heat the milk and 4 tablespoons of butter until the butter is melted. Let it cool slightly until lukewarm (about 105-115°F or 40-46°C).

3. 3

   Pour the milk mixture and the egg yolk into the dry ingredients. Mix with a spatula or wooden spoon until a shaggy dough forms. Gradually add the remaining flour, about 1/4 cup at a time, until a soft, slightly sticky dough forms.

   💡 プロのコツ: The amount of flour needed can vary; add just enough to make the dough manageable.
4. 4

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap and a clean kitchen towel, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

5. 5

   While the dough rises, prepare the filling: In a small bowl, cream together the softened butter, 4-5 tablespoons sugar, and cinnamon until well combined.

   💡 プロのコツ: Ensure the butter is soft but not melted.
6. 6

   Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll it into a rectangle approximately 12x18 inches.

7. 7

   Spread the cinnamon-sugar filling evenly over the dough, leaving a 1/2-inch border on all sides.

   💡 プロのコツ: Don't overfill, as it can make braiding difficult.
8. 8

   Roll the dough up tightly lengthwise, like a jelly roll. Pinch the seam to seal.

9. 9

   Using a sharp knife, carefully cut the log in half lengthwise, leaving one edge intact for about 1/2 inch. Gently spread open the cut halves to expose the layers.

   💡 プロのコツ: Be careful not to cut all the way through.
10. 10

    Braid the two halves together, keeping the cut sides facing upwards. Pinch the ends to seal and form the dough into a ring or wreath shape. Place on a parchment-lined baking sheet.

11. 11

    Preheat oven to 375°F (190°C). Brush the kringel with egg whites and sprinkle with almond slivers, if using.

12. 12

    Bake for 25-30 minutes, or until golden brown and cooked through. If it browns too quickly, you can loosely tent it with foil.

13. 13

    Let cool on the baking sheet for 10-15 minutes before transferring to a wire rack to cool completely. It can also be served warm.