Skip to main content
Main

Kringel

A braided yeast bread with cardamom, almonds, and a glazed egg finish.

From the Recipes Wiki (Fandom) · 13 ingredients
Jump to recipe ↓

Why it works: Almond and cardamom match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 457 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Kringel

Oven325°F
Timeabout an hour

Ingredients

Directions

Make the dough

  1. Dissolve the yeast in the warm water.

  2. Stir in the milk, sugar, salt, cardamom, eggs, and enough flour (about two cups) to make the batter; beat until the dough is smooth and elastic.

  3. Add about three cups of flour and beat; the dough should be quite smooth and glossy. Add the melted butter and beat again until glossy.

  4. Stir in the remaining flour until a stiff dough forms.

  5. Turn the dough out onto a floured board, cover with a bowl, and let rest for 15 minutes.

  6. Knead the dough until smooth and satiny. Place it in a lightly greased mixing bowl, turn the dough to grease the top, cover lightly, and let rise until about double in bulk.

  7. Punch down the dough and let rise until almost doubled.

Shape and bake

  1. Turn the dough out onto a floured board and form it into two braided loaves or a pretzel shape.

  2. Glaze the kringel with beaten egg, add slivered almonds, and bake at about 325°F for about an hour; be sure not to overbake if you like it soft and slightly chewy.

  3. After removing it from the oven, sprinkle with powdered sugar.

Nutrition, whole recipe (rough)

846Calories
28 gProtein
27 gFat
122 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Almond1 almond (1.2g)7
Cardamom1 tsp ground (2g)6
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Almond + cardamomtop 1% of all pairs
    Smell alikestrong
    Cooked together457 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Almond + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Cardamom + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together643 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Add structure and richness, and help bind the dough.
Butter
Adds fat for a tender crumb and a rich flavour.
Milk
Adds moisture and softness to the dough.
Sugar
Feeds the yeast and adds sweetness and gentle browning.
Active dry yeast
Produces gas that makes the dough rise and become airy.
White flour
Forms the gluten network that gives the dough its structure.

The step that matters

Baking time and temperature. Overbaking dries out the enriched dough and makes it hard rather than soft and slightly chewy, so check the loaves before the full hour is up.

Swap the cardamom

How well each one fits the dish's main ingredients (milk, egg, sugar, almond, flour, butter):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Cardamomthe original
  4. Capersfits less well

Fit is the average pairing score against milk, egg, sugar, almond, flour, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Almond SoupAlmond Soup60 recipesAlmond SaladAlmond Salad6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes