This is a traditional Danish pastry usually made for Sunday morning breakfast and served warm. This cake is yeast risen and very easy to make.
Start to finish this will take about 2 hours to make and 25 minutes to bake.
Kranse Kage med Nutella By David Green
You will need the following Ingredients:
25 grams yeast
3 dl warm water
1 tsp salt
125 grams spelt flour
20o grams white flour
125 grams Nutella
Pearl sugar to dust with
First you need to mix the yeast into warm water and let set for 2 minutes. Add the salt and flour and mix well.
Cover for an hour until double in size.
Once it has risen lay it out on a floured counter and roll out into a rectangle (Note don’t roll it to thin or you will have problems when you roll it up).
Now melt the Nutella and spread it out on the dough.
Then you want to roll it up like a cinnamon roll or a roulade. Once you have done that you place it on a sheet pan lined with baking paper in a circle and pinch the ends together.
Let stand for 30 minutes
After it is done rising brush on the egg wash and sprinkle with sugar. Then take a sharp knife or kitchen scissors and cut angled sits around the entire cake.
Place in an oven for 20 to 25 minutes and bake till golden brown.
This is a perfect starter to any Sunday morning breakfast and is best served warm. Enjoy