CHRISTMAS KRINGLE

Christmas Kringle image

Provided by Bonnie Beck

Time 1h30m

Number Of Ingredients 14

2 c scalded organic raw whole milk, cooled to 120*
1 1/2 Tbsp yeast
1/2 c raw organic butter, softened
8 c organic all purpose flour, sifted
2 exlarge organic eggs, beaten
1 tsp freshly grated organic cardamom
1 tsp orange or lemon extra..i like the oil better
1 c organic granulated sugar
1 egg yolk
slivered almonds
1 organic egg yolk
1 c candied orange or lemon peel
1 cup organic golden raisins, soak in warm water till soft
powder sugar

Steps:

1. I save all my lemon and orange peels, using them to make my own candied ones. But you can buy candied orange or lemon at the store during the holidays.
2. Dissolve yeast in the 1/4 cup of warm milk. Pour into a large bowl with the warm scalded milk. (Scaled milk needs to be cooled to warm, before pour the yeast mixure in)
3. Add the softed butter, sugar, salt, extract, Cardamom and eggs. Mix thoroughly. Add the candied orange or lemon peel and the raisins.
4. Stir in about 3/4 of the sifted flour and stir till well blended. Turn out and knead the dough...add more flour as needed until you have a soft dough. Knead for about 10 to 15 minutes.
5. Cover and let rise in a warm place till double.
6. Slightly floured a surface to shape the bread on. Cut the dough in 3 equal pieces, roll them (do not stretch) till they are about 12 inches long. Braid the dough, pinch the end pieces together. Cover and set aside to rise double.
7. Brush with egg wash and sprinkle the almonds on top.
8. Bake 350* 20 to 30 minutes or until golden brown and bread tests to done.
9. Sift powdered sugar on top to serve.