Authentic Norwegian Kringla Recipes

Steps:

• In a small bowl, stir together the heavy cream and sour cream. Cover and refrigerate overnight.
• Let the sour cream mixture come to room temperature. It should take about 30 minutes. Preheat the oven to 475 degrees F (245 degrees C).
• In a large bowl, mix the sugar, shortening, and egg yolk together using an electric mixer. Stir the vanilla and baking soda into the sour cream mixture. Stir the sour cream mixture into the bowl with the sugar and shortening until well blended. Combine the flour and baking powder; stir into the batter until fully incorporated.
• Place the dough on a well-floured surface, as the dough will be sticky. Use ping pong ball sized pieces of dough, and roll out into an 8 or 9 inch rope. Form into a 'lazy eight' or 'infinity sign', and pinch the ends together. Place on ungreased cookie sheets.
• Bake for 5 minutes in the preheated oven, or until slightly brown. Cool completely before storing in an airtight container. Store at room temperature for up to 5 days, or 1 month in the freezer.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
• Combine the sugar, beaten egg and sour cream together. Mix in the flour, baking soda and salt. Blend thoroughly.
• Divide dough in half and form each half into a long roll. (Note: If your kitchen is warm, keep the half of dough you're not working with in the refrigerator.)
• Cut off a narrow slice of dough. Roll lightly with hands on lightly floured board into pencil-like strip about 7 inches long. Form into a figure "8" , and pinch ends together. Place on cookie sheet. Repeat with remaining dough.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

Steps:

• Beat all the liquids together well in a large bowl.
• Mix the dry ingredients together well in a medium bowl.
• Add dry ingredients to liquids.
• Then add either the vanilla or lemon extract.
• Refrigerate overnight.
• Set oven to preheat at 400 degrees.
• The dough is very sticky.
• Using a tablespoon, scoop out about a'golf ball size' spoonful of dough.
• Having your counter or bread board covered with flour (it takes quite a bit to avoid having it stick -- ), drop the spoonful onto the flour and roll it enough to get all the outside coated with a thin film of flour.
• Then roll the dough like a thin (1/2" thick or slightly less) rope.
• Putting the rope on your pre-greased cookie sheet, twist the ends over one another one time.
• Bring the loop at the top down over the twisted ends.
• That should make the shape you want (a figure eight shape).
• Put about 12 on each cookie sheet, and begin baking.
• Put the first cookie sheet on the lower (not at the lowest level, though) rack in your oven.
• Bake for 6 minutes (be exact -- she set a timer!) then transfer that sheet to the top rack of your oven (if you have an electric oven with the broiler on top, don't put them very close to the heat).
• Bake another 6 minutes (exact -- ) and take them out.
• They should be lightly browned on both the top and the bottom, if you have the correct temperature in your oven.

Steps:

• Cream butter and sugar. Add egg yolks and vanilla. Put the soda in the sour milk and sour cream. Add to the egg mixture. Add the sifted dry ingredients.
• Chill well. Roll in long rolls and form into bows or pretzel shapes.
• Bake in a hot oven, 450 degrees, until light brown or paler if you like.

Steps:

• In a large bowl, stir together sugar and oil. Add 1/2 cup of the buttermilk, the egg yolks, and vanilla. Whisk until batter is smooth. Add the remaining 1/4 cup buttermilk and the baking soda; stir just until combined. Stir together 1 cup of the flour and the baking powder; add to buttermilk mixture. Whisk until smooth. Gradually add the remaining flour, stirring until well mixed. Cover and chill dough for 4 to 24 hours.
• Preheat oven to 450 degrees F. On a lightly floured surface, drop 1 rounded tablespoon of the dough; roll into a 9- to 10-inch-long rope. About 1 inch from ends, cross one end of the rope over the other end of the rope to form an oval. Lift ends across to opposite side of circle; press to seal. Repeat with remaining dough. Place cookies about 1 inch apart on ungreased cookie sheet.
• Bake about 6 minutes or just until starting to brown. Remove from cookie sheet and place on a clean kitchen towel; cover with another clean kitchen towel. Cool completely. To serve, sprinkle tops of cookies with powdered sugar.
• Note; You can use other flavors of extract, such as almond, lemon, orange, anise, whatever you like! This is the basic recipe, so play with it!

Steps:

• Mix vanilla and egg, beat until mixed. add the buttermilk and the baking soda; (i have used 7up®) and sift the dry ingredients into this. add the rest of the ingredients, mix well. put the container into the refrigerator chill over night.
• Take out and roll small pieces of the dough into long strips, then form them into a figure eight,(like a pretzel) put them back into the refrigerator for about an hour, when they have raised to approximately what looks to be the right hight. bake in a 450 degree f pre-heated oven for approximately 6 to 8 minutes, (may vary with the weather so keep an eye on them) but they should be a light brown before you remove them.
• Refrigeration is one of the keys of "kringla" making. they must be refrigerated in order for them to get the flavor, you could bake them without refrigeration but you lose a lot of the flavor. you can also use. a: oatmeal. b: raisins. c: whole wheat.

Steps:

• In large mixing bowl, dissolve yeast in the warm water.
• Add 1 Tablespoon of the sugar and let stand until yeast foams, about 5 minutes.
• Add the remaining sugar, butter, cream, anise seed, and eggs.
• Beat well.
• Stir in the flour, 1 cup at a time, beating well to keep mixture smooth and satiny.
• All of the flour should be moistened.
• Cover and refrigerate for 2 to 24 hours.
• Cover a baking sheet with parchment paper or grease lightly.
• Turn dough out onto a lightly floured work surface.
• Cut it into pieces the size of large walnut.
• Roll out to strands about 8 inches long.
• Twist into figure-8s.
• Place on baking sheets.
• Let rise 1 hour until puffy.
• Preheat oven to 400 F.
• Bake for 15 minutes until golden.
• Brush baked kringla with melted butter.
• These are best served just out of the oven.
• The Great Scandinavian Baking Book.