Kringle

Method

Combine flour, caster sugar, salt and yeast in a bowl. Warm milk to 30C and mix with beaten egg, then add to dry ingredients along with 100g softened butter. Knead for 8-10 minutes until smooth and elastic, then cover and prove for 1 hour until doubled. On a floured surface, roll the dough into a 30x50cm rectangle. Spread 250g cold diced butter over two-thirds of the dough, fold in thirds, turn, and repeat the fold twice more over 30 minutes with 10-minute rests between folds. After the final fold, chill for 30 minutes. Roll out to 30x40cm, spread with brown sugar mixed with cardamom, cinnamon and dried fruit, then roll tightly along the long edge and form into a ring by joining the ends. Place on a baking tray, prove for 45 minutes, then bake at 190C for 30-35 minutes until golden. Whilst still warm, brush with a glaze made from icing sugar and water, then allow to cool on a wire rack.