{"id":9344,"date":"2015-12-25T03:13:12","date_gmt":"2015-12-25T01:13:12","guid":{"rendered":"https:\/\/tiinakasitoo.wordpress.com\/?page_id=973"},"modified":"2026-08-29T16:22:28","modified_gmt":"2026-08-29T16:22:28","slug":"kohupiima-kringel-ounte-ja-pohladega","status":"publish","type":"post","link":"https:\/\/blogi.tiinabutiik.ee\/en\/kohupiima-kringel-ounte-ja-pohladega\/","title":{"rendered":"Quark Kringle with Apples and Lingonberries"},"content":{"rendered":"\n\n

As I had made a marzipan-filled kringle for the family Christmas dinner coffee table two years in a row, I decided to make a quark kringle at home. There were so many bits and pieces left over from the previous day\u2019s baking that I only needed to buy apples and quark.<\/p>\n\n\n\n

For the dough you need:<\/strong><\/p>\n\n\n\n

250 ml milk<\/p>\n\n\n\n

1 packet dried yeast or 25 g fresh yeast<\/p>\n\n\n\n

500 g flour<\/p>\n\n\n\n

about 50 g sugar<\/p>\n\n\n\n

80 g butter or margarine<\/p>\n\n\n\n

2 eggs<\/p>\n\n\n\n

Quark filling:<\/strong><\/p>\n\n\n\n

2\u20133 packets quark<\/p>\n\n\n\n

100\u2013150 g sugar (depending on how sweet you want it and whether the quark is plain or sweetened)<\/p>\n\n\n\n

3 tbsp vanilla custard powder<\/p>\n\n\n\n

50 g butter<\/p>\n\n\n\n

2 apples, about 50 g dried cranberries and a handful of raisins.<\/p>\n\n\n\n

Icing:<\/strong><\/p>\n\n\n\n

Whatever you prefer. For chocolate icing:<\/p>\n\n\n\n

100 g chocolate<\/p>\n\n\n\n

3\u20134 tbsp whipping cream<\/p>\n\n\n\n

I made this icing:<\/p>\n\n\n\n

200 g icing sugar<\/p>\n\n\n\n

2 tbsp raspberry syrup (easily replaced with lemon or orange juice, for example)<\/p>\n\n\n\n

2 tbsp hot water<\/p>\n\n\n\n

I decorated it with chopped nuts.<\/p>\n\n\n\n

<\/p>\n\n\n\n

First I measured 500 g flour into a bowl and mixed in the dried yeast and sugar. I let the butter come to room temperature, cut it into small pieces and added it to the flour. I warmed the milk to a little above room temperature, about 30\u201335\u00b0C by feel, and mixed one egg into the milk. I had heard somewhere that dried yeast likes slightly warmer liquid. Then I started kneading. I kneaded until the dough became elastic and glossy and no longer stuck to the bowl or my hands. I actually like this method, even though it is tedious. A friend once told me to just add more flour, but I knead until my hands come completely clean of dough. I dusted the surface with flour (my mother taught me that this keeps the yeast vapours in and helps it rise better; whether that is true or not, I always do it because that is how my mother taught me), covered the bowl with a towel and left it somewhere warm to rise for an hour. I used to make a sponge first, but these days I have given up on that \ud83d\ude41 <\/p>\n\n\n\n

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A little flour on the ball of dough, then under a towel in a warm place to rise.<\/figcaption><\/figure>\n\n\n\n
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Apple pieces, raisins and cranberries.<\/figcaption><\/figure>\n\n\n\n
\"WP_20151224_19_08_24_Pro\"
Quark mixed with sugar and vanilla custard powder.<\/figcaption><\/figure>\n\n\n\n

While the dough was becoming fluffy, I cut the apples into small pieces and mixed them with the raisins and cranberries. I added the sugar and vanilla custard powder to the quark and mixed it together.<\/p>\n\n\n\n

Once the dough had risen for about an hour and almost doubled in size, I rolled it into a rectangle on a floured surface and spread it with room-temperature butter. I put the quark mixture down the centre, scattered the apple-cranberry-raisin mixture over it and rolled it up. I shaped the roll into what I considered a heart and left it to rise for about exactly another hour.<\/p>\n\n\n\n

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Then I brushed it with egg and put it into a 200\u00b0C oven. My oven heats from the top, so I placed it on the lowest shelf to let it rise a little before browning; that way the crust that forms on top does not crack as it rises. After about 15 minutes I checked what was happening and moved it to the middle of the oven. I baked it until nicely browned on top, another 15\u201320 minutes or so. I did not time it exactly. There was no point checking with a skewer because there is quark inside and the skewer would come out damp anyway.<\/p>\n\n\n\n

I put the kringle on the table to cool, moistened the crust well with lukewarm water and covered it with paper, then put a terry towel over the paper. Again, my mother taught me that this keeps the crust from becoming hard. Sometimes, like she did, I even put a plastic bag between the paper and the towel.<\/p>\n\n\n\n

 Once it had cooled, I made the icing by mixing icing sugar with syrup and hot water. I drizzled it over the kringle and sprinkled chopped nuts on top.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

<\/p>\n\n<\/trp-tag>","protected":false},"excerpt":{"rendered":"

As I had made a marzipan-filled kringle for the family Christmas dinner coffee table two years in a row, I decided to make a quark kringle at home. There were so many bits and pieces left over from the previous day\u2019s baking that I only needed to buy apples and quark. For the dough you\u2026<\/p>","protected":false},"author":1,"featured_media":8585,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tiina_en_title":"Quark Kringle with Apples and Lingonberries","footnotes":""},"categories":[129],"tags":[331,330,326,333,332,327],"class_list":["post-9344","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kokkamine","tag-kohupiimakringel","tag-kringel","tag-kupsetamine","tag-pahklid","tag-rosinad","tag-sai"],"_links":{"self":[{"href":"https:\/\/blogi.tiinabutiik.ee\/en\/wp-json\/wp\/v2\/posts\/9344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogi.tiinabutiik.ee\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogi.tiinabutiik.ee\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogi.tiinabutiik.ee\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blogi.tiinabutiik.ee\/en\/wp-json\/wp\/v2\/comments?post=9344"}],"version-history":[{"count":4,"href":"https:\/\/blogi.tiinabutiik.ee\/en\/wp-json\/wp\/v2\/posts\/9344\/revisions"}],"predecessor-version":[{"id":10928,"href":"https:\/\/blogi.tiinabutiik.ee\/en\/wp-json\/wp\/v2\/posts\/9344\/revisions\/10928"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogi.tiinabutiik.ee\/en\/wp-json\/wp\/v2\/media\/8585"}],"wp:attachment":[{"href":"https:\/\/blogi.tiinabutiik.ee\/en\/wp-json\/wp\/v2\/media?parent=9344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogi.tiinabutiik.ee\/en\/wp-json\/wp\/v2\/categories?post=9344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogi.tiinabutiik.ee\/en\/wp-json\/wp\/v2\/tags?post=9344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}