South Asian Spiced Kringle

Ingredients

In this South Asian adaptation of the Danish Kringle, we incorporate traditional South Asian spices such as cardamom, cinnamon, nutmeg, and cloves into the pastry dough. The filling is also modified to include crushed pistachios, almonds, and a touch of rosewater, which adds a unique texture and floral aroma to the pastry. Additionally, the glaze is infused with saffron and rosewater, further enhancing the South Asian flavors. We alse have the original recipe for Kringle, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 1/4 cup (30g) crushed pistachios 1/4 cup (30g) crushed pistachios
• 1/4 cup (30g) crushed almonds 1/4 cup (30g) crushed almonds
• 1 teaspoon rosewater 1 teaspoon rosewater
• 1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar
• 1/4 teaspoon saffron strands 1/4 teaspoon saffron strands

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 32g (10g sugars)
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, cardamom, cinnamon, nutmeg, and cloves.
2. 2.
   Add the cold cubed butter to the flour mixture and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
3. 3.
   Stir in the granulated sugar.
4. 4.
   Gradually add the milk, mixing until the dough comes together. Knead the dough gently until smooth.
5. 5.
   Roll out the dough into a rectangle shape on a lightly floured surface.
6. 6.
   Sprinkle the crushed pistachios, crushed almonds, and rosewater evenly over the dough.
7. 7.
   Starting from one long side, tightly roll the dough into a log shape.
8. 8.
   Carefully transfer the log onto a baking sheet lined with parchment paper and shape it into a twisted wreath.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Bake the South Asian Spiced Kringle for 25-30 minutes, or until golden brown.
11. 11.
    While the Kringle is baking, prepare the glaze by combining the powdered sugar, saffron strands, and a teaspoon of rosewater in a small bowl. Mix until smooth.
12. 12.
    Once the Kringle is baked, remove it from the oven and let it cool for a few minutes.
13. 13.
    Drizzle the saffron-rosewater glaze over the warm Kringle.
14. 14.
    Allow the glaze to set before serving.

Treat your ingredients with care...

• Crushed pistachios and almonds — Make sure to crush the nuts into small pieces, but not too fine, to add a pleasant crunch to the filling.
• Rosewater — Use a high-quality rosewater for the best flavor. Adjust the amount according to your preference, as rosewater can vary in intensity.

Tips & Tricks

• For a more pronounced South Asian flavor, you can add a pinch of ground cardamom, cinnamon, nutmeg, and cloves to the glaze.
• If you prefer a sweeter Kringle, you can increase the amount of granulated sugar in the dough or add a sprinkle of powdered sugar on top before serving.
• Serve the South Asian Spiced Kringle warm with a cup of chai tea for a perfect pairing.
• To make the Kringle ahead of time, you can prepare the dough and filling in advance, refrigerate them separately, and assemble and bake the Kringle when ready to serve.
• Leftover Kringle can be stored in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the South Asian Spiced Kringle as a delightful breakfast pastry or as a sweet treat with afternoon tea. Cut it into slices and present it on a platter for guests to enjoy.

Presentation advice

To enhance the visual appeal, sprinkle some crushed pistachios and saffron strands on top of the glaze. Serve the Kringle on a decorative plate or cake stand to showcase its beautiful twisted wreath shape.