Arla Foods Ingredients Recipe Date May 2014 Page 1/1 Kringle Egg free with Nutrilac® Benefits of our products Nutrilac® BK-7781 is a highly functional milk protein developed to provide excellent cake structure. It can be used to replace egg components in cake batters and dough. Nutrilac® BK-1530 is a functional milk protein developed to replace skim milk powder in baked gods. Key features  Egg free  Excellent structure  Easy handling Formulation INGREDIENTS GRAMS % Water, tap 400,0 29,92 Dry yeast 15,0 1,12 Sugar, sucrose white 20,0 1,50 Fat, Margarine firm or veg shortening 150,0 11,22 Flour, Wheat Cake 700,0 52,36 12,0 0,90 ® Nutrilac BK-7781 ® Nutrilac BK-1530 40,0 2,99 1337,0 100,00 Filling Fat, Margarine firm or veg 250,0 48,50 Sugar, sucrose white 250,0 48,50 15,0 3,00 515,0 100,00 75,0 21,40 Fruit, Raisins 200,0 57,20 Sugar, Crystal 75,0 21,40 515,0 100,00 Total Spice, Cardamom powder Total Inclusions and sprinkles Sugar, sucrose white Total Procedure  Mix all ingredients with dough adaptor for 1 minute at low speed  Scrape the bowl  Mix for 4 minutes at medium speed (until the dough begins to look shiny)  Allow the dough to rest for 20 minutes  Roll the dough into a 20 x 100 cm.  Add filling in the centre of the sheeted dough.  Add the raisins on top of the filling, sprinkle with sugar  Close the Kringle by folding the dough over the filling  Allow the Kringle to proof for approx 30 minutes  Brush the Kringle with water and sprinkle with large crystalline sugar  Bake in deck oven at 200 °C, top and bottom for approx 25 minutes until golden brown. Arla Foods Ingredients Group P/S Sønderhøj 10-12, 8260 Viby J, Denmark, Tel. +45 89 38 10 00, www.arlafoodsingredients.com All rights to the information contained herein belong to Arla Foods Ingredients Group P/S. The information is confidential and may not be disclo sed to third parties or exploited by users without prior written consent. Statements contained herein do not constitute permission to infringe any patent or license rights. The information contained herein is reliable to the best of our knowledge. The details given are intended only as a source of information. Users should evaluate the products to determine their suitability for the user’s own specific purposes and compliance with relevant food legislation. No warranties, expressed or implied, are made.