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1. Mix tepid milk with 3½ oz. baker's yeast and stir in sufficient flour to form light dough of a dropping consistency. Leave in a warm place until well risen.
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2. Sprinkle a handful of flour over a pastry board, tip the dough on to this and sprinkle a little flour over. Roll out very lightly and cover with butter cut in thin slices (a cheese cutter is admirable for this purpose).
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3. Using a palette knife, fold the dough in three so that the fat is enclosed, then roll out lightly again. Fold again in three, place in a bowl in a warm place and allow proving for ½ hour.
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4. Turn the dough on to the pastry board and divide in two, using the minimum of flour. Roll out one-half into a long strip about 5 inches broad and 18 inches long.
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5. Along this place a layer of thinly sliced apple rings, then sprinkle with sugar and cinnamon or a generous helping of stoned raisins and candied peel and the filling (see below):
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6. Fold in both sides of the dough to cover the filling, giving the appearance of a long sausage. Place on a greased baking tray in a circle to form half of the kringle.
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7. Repeat the process with the other half and place it on the baking tray to complete the traditional shape of a figure eight with a straight back, the two ends crossing each other in the middle. Brush over with egg and milk and decorate.
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8. Bake in a moderately hot oven (425°F) for about 15 minutes, then reduce to moderate (350°F) and continue cooking for a further 20-30 minutes.
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FILLING:
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1. Mince sweet almonds which have been washed and dried.
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2. Mince a second time with icing sugar.
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3. Add 1 egg or the stiffly beaten whites of 2 eggs.
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