• The butter is melted, eggs and sugar are whipped in, when it is a little hot the yeast is mixed in.
• Mix the cream in the mass, while mixing the flour in a bit at a time.
• Spread some flour to sprinkle on the table.
• The dough kneels well together, If necessary, add a little flour if the dough is not smooth.
• Cover the dough and let the dough raise a warm place for 30 minutes.
• The dough is kneaded again and divided into 2 equal parts, which is then rolled out to a width of 12-15 cm and a thickness of about 1 cm.
• Mix the filling well and spread on the 2 pieces of dough, put the filling in a stripe on the middle of the dough.
• The sides of the dough are laid over the filling, so it covers the filling.
• The ends are squeezed together so the filling can not run out.
• The dough is laid on a greased plate, which should then rise for 20 minutes.

Before it is in the oven brush it with whipping eggs and sprinkle with sugar and almonds.

• The kringle is baked at 225°C / 437°F on the bottom groove in the oven for 20 minutes.

Bon appetite.