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Marzipan Christmas Kringle (Juleskringle)
December 20, 2015

This is a delicious bread, but needs some clarification in the steps. First, the dough will not rise, at all, in the fridge. This worried me, but the bread rose beautifully once it was a loaf shape. Second, it's very important that your filling is spreadable, and not a powder. I used homemade almond paste, and my filling was more of a powder than a paste, which caused me problems. If I had it to do again I'd have added an egg white to make it stickier. Third, keep the dough refrigerated until right before you roll it out, otherwise it will get sticky and will tear easily. Fourth, when it's done baking it will still look a little doughy. I overcooked this because I thought it wasn't done, and the doughier parts turned out the most delicious later on. The texture is closer to a coffee cake than a loaf of bread. I had a hard time rolling out the shape to the full 40 inches before the outer layer got thin enough to start tearing, so at that point (probably about 30 inches) I just twisted it up into a loaf and let it rise. But in the end, this was absolutely delicious. Moist and very very rich, with beautiful flavors that complemented each other very well. Highly recommend, and I will try it again now that I know how.