1 cup Milk.
3/4 cup Sugar.
1 cup soft Butter 1 cake Yeast.
31/2 cups Flour.
1 teaspoon Salt.
1 cup Raisins.
1 teaspoon Cardamom.
Make the filling for this and let it be cooling while the rest of the recipe is mixed.
(This Is Pronounced Kringleh)
Bring the raisins to boil in 1 cup of water. Drain off the water and add 1/4 cup butter to the puffed fruit. Add 1 teaspoon cardamom and cool.
Soften yeast cake in 1/4 cup of the milk that has been heated to lukewarm. Blend 3/4 cup butter and 1/2 cup flour as you would for pie crust; set this aside. Beat 1 egg and add 3/4 cup sugar and 3/4 cup milk and salt. Mix in 3 cups of flour and stir until well blended. Put onto floured board and roll to 1/2 inch thickness. Pat the flour and butter mixture over this, then fold and refold three times. Roll thin. Repeat this process four times. Chill for 30 minutes, then roll out again to about 10" x 25" size. Spread with the raisin mixture and roll up as for a jelly roll, being sure the edges are pinched tightly together to seal. Place on a flat pan and bend into a pretzel shape. Press flat to about 1/2 inch thickness. Brush with egg or cream and sprinkle with a mixture of sugar and ground almonds. Cover with a damp cloth and let rise in a warm place for 20 minutes. Bake until brown at 350°.
This is the basic recipe for many of the favorite Danish Pastries.