Free recipes

Christmas Kringel

This recipe easily makes one large wreath.  You can expect to feed at least twenty people!


For the dough:

500 g plain flour
2.5 g instant yeast OR 5 g dry yeast OR 10 g fresh yeast
100 g sugar
250 g milk that you have heated to boiling point and allowed to cool right down
(always heat up 300 g because 50 g seems to vanish in the process)
1 whole egg plus 1 egg white (you need the yolk of this below)
1 tsp vanilla
10 g salt
1 tsp mixed spice
grated zest of 1 large, unwaxed lemon (or wash the lemon in warm water to melt off the wax)
100 g butter, cubed, at room temperature

For the home made marzipan filling:

150 grams dried apricots
400 g ground almonds
1 tsp vanilla
100 g poppy seeds
5-10 tablespoons of icing sugar (add it gradually to taste)
1 egg yolk (you need the white of this above)

To decorate:

1 egg beaten with a tsp of water and a pinch each of salt and sugar
3 tablespoons poppy seeds
2 tablespoons apricot jam thinned with 1 tsp water


Cover the apricots in warm water and let them soak for one hour.

Measure the flour into a big bowl and make a well in it.  Add the yeast and 1 tablespoon of the sugar.  Flick a bit of flour over the yeast and sugar and then pour in the milk.  Flick some more flour over the milk and let it sit for 1 hour.

Add all the other ingredients for the dough and knead it well for 10 minutes either by hand or machine.

Cover the dough and let it rise for 2-4 hours until it has doubled in size.

Meanwhile, make the marzipan by draining the apricots and placing them, along with everything else into a magimix and whizzing it all together until it is a paste.  You can do this by hand.  Chop the apricots finely and then mix them together with everything else.

To shape the kringel:

Put the dough on a floured surface and divide it into three equal portions.  Take one portion and, with a rolling pin, roll it into a long rectangle about 10 cm wide and 1/2 cm thick (so as long as that makes it).  Do the same with the other two portions, trying to make them all the same size.  Lay them side by side on the surface.  You can watch a video of this here.

Using a spoon, dot the marzipan down the middle of all three rectangles of dough, dividing it equally.  Fold the sides of the rectangles snugly over the marzipan to make three tight ropes that are stuffed with marzipan. You can watch a video of this here.

Braid the ropes together and then bring the ends of the braids together and squeeze them tightly to close the wreath.  Don't worry if the seam is a big odd because you will cover this with a ribbon. You can watch a video of this here.

Move the wreath to a baking tray that is lined with non stick parchment.  Cover it with a tea towel and let it rest for 1-2 hours until it has pretty much doubled in size.  Preheat the oven to 180 centigrade.

Brush the egg wash over the dough and sprinkle on the poppy seeds.  Pop it in the oven and bake it for 45 minutes.  Check after 30 minutes and if it's getting really brown, cover it with a sheet of parchment to complete the baking.

While it is still warm, brush it with the apricot jam,

Let it cool completely and then decorate it with a lovely ribbon.


Like this recipe?  You can find more like this in Making Bread at Home, available on Amazon.

The final, wonderful kringel The final, wonderful kringel

The pre dough before the final knead The pre dough before the final knead

Another view of the kringel because it's so wonderful Another view of the kringel because it's so wonderful

Subscribe to our newsletter