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 on the bottom groove in the oven for 20 minutes.
