Danish Mixed Berry Kringle Bar - ¨Blandede Bær Kringlestang¨

Directions:

1. Make the custard the day before by following this link. Make the jams the day before by following this link. 

2. In a mixing bowl, combine all of the ingredients for the dough and mix them together with dough hook on low speed for 6 minutes. 

3. Increase the speed to medium, and mix for 8 minutes more. 

4. Make the marzipan spread. 

5. Whip together the marzipan and sugar on medium speed until smooth. 

6. Add the butter and whip until light and airy. 

7. Remove the dough from the bowl and divide the dough into 2 equal portions. 

8. Shape the 2 portions into logs and set them to rest for 5 minutes on a floured surface. 

9. Using a rolling pin, roll the dough pieces into rough rectangles of your desired size to be able to eventually form a long log that can fit length wise across your baking sheet.

10. Using a spatula, evenly spread out 1/2 of the marzipan spread onto the surface of your dough. 

11. Spread out about 50g of each jam on top of the marzipan spread. 

11. Spread out about 1/5 (about 70 g) of the custard on top of the jams. 

13. Fold in the ends then roll the dough length wise like you would a cinnamon roll, so it creates a long log. 

14. Take the log and put it onto a baking sheet with parchment paper and leave room for one more log on your baking sheet. 

15. Repeat this process with the remaining portion of dough.

16. Place them in a warm place and let them raise for about 30 minutes, covered with a tea towel.

17. Using your pointer fingers, push down the dough in the middle of dough, continuing from one end to the next so that it is indented deep and you can fill the middle of the dough with a line of custard on top. 

18. Brush the kringle bars with a whipped egg. 

19. Preheat your oven to 200*C (400 *F). 

20. Using a piping bag or plastic bag, pipe out the remaining custard (~100g per bar) so that it fills the indented dough all the way across the kringle bars. 

21. Pipe out some jam on top of or to the sides of the custard as well. 

22. Bake the pastries for approx. 20 minutes or until they are evenly golden brown.  

23. When the pastry is cooled off, eat the way it is or add icing. 

*(Optional) Icing:

- In a bowl or cup, mix the powdered sugar and hot water together until smooth. 

- Using a plastic bag or piping bag, drizzle the icing on in your desired pattern. 

Notes:

- You can make a larger portion of marzipan spread and custard and use it for other Danish recipes or simply eat the custard as is. You can also choose to only make one kringle and use the custard and marzipan spread for any of these other Danish recipes. Other recipes include: Danish Strawberry Pie, Danish Cinnamon Rolls, Danish Cinnamon Twists, Danish Cinnamon Braid, or other recipes that you desire! 

- This dough recipe can be used in many other classic Danish recipes, such as: Danish Cinnamon Rolls, Danish Brown Sugar Bread, Danish Cinnamon Twists, Danish Sausage Rolls, Danish Tea Buns, or other recipes that you desire! 

- You can substitute the butter for margarine or a solid fat (margarine or lard) in the brown sugar spread and custard recipe. 

-You can substitute the butter for oil or any other type of fat/oil of your choosing in the dough recipe. 

- You can substitute the sugar for honey. 

- You can substitute the milk for plant based milk. 

- Stored in an airtight container, the marzipan spread can last at room temp. for 6-7 days, 4-5 weeks in the fridge, or 6-12 months in the freezer.

- Stored in an airtight container, the vanilla custard can last in the fridge for 2-3 days; I do not recommend freezing it.

- Stored in a freezer bag/container, the raw pastry (non-baked) can be stored in the freezer for 2-3 months. - In this case, the best method of thawing and proofing the dough would be to let it thaw in the fridge for 6-8 hours and then to let it proof in a warm place or at room temp. for 30-60 minutes before baking. 

-Packed in a bag or airtight container, the finished/baked pastry can last for 2-4 days at room temperature, 6-10 days in the fridge, or 4-6 months in the freezer.