Karamelli-pohla kringel

Caramel-lingonberry kringle

Soft yeast dough pretzel with caramel and sour lingonberry. And to top it all off, caramelized walnuts add a crunchy texture.
I know that making yeast dough can be a real headache for many. To make baking more stress-free, I wrote down some basic points to follow so that the result is wonderfully delicious.

Remember!

Usually 11–12 g of dry yeast corresponds to 50 g of pressed yeast (if using dry yeast, mix it into the dry ingredients beforehand).
When using pressed yeast, the liquid temperature is 37-40 degrees. When using dry yeast, up to 42 degrees. (In a liquid that is too hot, the yeast will be destroyed and the dough will not rise. In a liquid that is too cold, the yeast will not work and the dough will not rise either)
Don't overdo it with flour. Don't put more flour in the dough than the recipe says. Also, use minimal flour when shaping the pretzels. Too much flour will make the products dry and hard.
The dough needs to be kneaded properly. More rather than less. Keep in mind that it will take half as long to knead by hand.
Let the dough rise until it approximately doubles in size.
Spray the baked goods with cold water after they come out of the oven, or cover them with a clean, wet towel.

This amount will make 1.5 kilos of pretzels.
Before making the dough, bring the lingonberries and condensed milk to room temperature.

Yeast dough

Milk 350g
Butter (room temperature) 60g
Kalewi T405 wheat flour 560g
Sugar Diamond 80g
Salt 9g
Compressed yeast 35g

Warm the milk to 37-39 degrees.
Weigh all ingredients into a blender and blend for a few minutes on low speed and 7-10 minutes on high speed. If you do it by hand, allow half the time.
Let the dough rise in a warm place until double in size (over a warm water bath or in the oven at up to 40 degrees, I let it rise for 35 minutes in a 40 degree oven).
While the dough is rising, prepare the caramelized nuts.

Caramelized walnuts

Walnuts 70g
Brown cane sugar 35g
Butter 20g
Water 30g

I recommend making double the amount of nuts. (In our family, half the nuts run out before they reach the pretzel)
Weigh all the ingredients together and pour into the pan.
Stirring constantly, heat until all the liquid has evaporated and caramel has formed around the nuts (be careful not to burn the caramel, lower the heat if necessary).
Pour the prepared nuts onto baking paper to cool.

Kringle filling

Caramel condensed milk 220g
Lingonberries 200g
Egg 25g (half an egg)
Water 25g
White chocolate 60g

Roll the risen dough evenly into a rectangle.
If necessary, melt the condensed milk in the microwave or in a saucepan until it is more liquid, so it is easier to spread on the pretzel.
Spread the condensed milk evenly over the dough, crush the lingonberries lightly with a fork and spread evenly over the caramel.
Roll the dough (from the long side).
Place the roll on a baking sheet covered with baking paper and roll it into a circle.
Cut notches at a 45-degree angle with scissors and slide the pieces alternately to the left and right.
Preheat the oven to 190 degrees, using convection if possible.
Cover the pretzel with plastic wrap and let rise for 15-20 minutes.
Beat the egg and add water to it and brush the pretzel with the egg-water mixture.
Bake at 190 degrees for 10 minutes, reduce the heat to 175 degrees and bake for 10-15 minutes, depending on your oven.
Spray the kringle with water after it has come out of the oven and cover it with a clean towel.

Melt the white chocolate in the microwave or on the stove over a bain-marie.
Drizzle the chocolate with a spoon or brush onto the warm kringle, chop the nuts slightly smaller and sprinkle them on the kringle, add salt flakes if desired.
Shake over the powdered sugar.