Kringla Recipes

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:

• 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:

• In a medium bowl, stir together flour, baking powder, baking soda, salt and, if desired, nutmeg or cardamom; set aside.
• In a large mixing bowl, beat butter on medium to high speed for 30 seconds.
• Add sugar and beat until fluffy.
• Add egg and vanilla and beat well.
• Alternately add flour mixture and buttermilk, beating until well mixed. (Dough will be soft and sticky.)
• Cover and chill at least 5 hours or overnight or freeze for 3 to 4 hours.
• Divide dough in half; return half to the refrigerator.
• On a well-floured surface, roll into a 10 x 5 inch rectangle.
• With a sharp knife, cut rectangle into twenty 5 x 1/2 inch strips.
• Place half of the strips on a baking sheet or tray and place in the refrigerator while shaping and baking the first 10 strips.
• Roll each strip into a 10 inch long rope.
• Shape each rope into a loop, crossing 1 1/2 inches from ends.
• Twist rope at crossing point.
• Lift loop over to touch ends and seal, forming a pretzel shape. (Or fold each 10-inch-long rope in half and twist 3 times; seal ends.)
• Place cookies 2 inches apart on ungreased cookie sheets.
• Bake in a 425F oven 5 to 7 minutes or until cookie bottoms are light brown (tops will be pale).
• Remove from cookie sheets and cool slightly on wire racks.
• Repeat with remaining dough strips and dough.
• Serve warm with softened butter, if desired or serve cool.
• To Store: Place completely cooled cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Steps:

• For the Topping:
• For the Dough: In a large measuring cup or medium bowl, sprinkle the yeast in the water to soften. Heat the cream to 100 degrees F and add it to the yeast along with the egg yolks and egg white. Whisk to combine.
• In a large bowl, combine the sugar, salt, cardamom, and flour. Using a pastry blender or 2 knives, cut the butter into the flour mixture until it is the size of tiny peas. This process also can be done easily in a food processor. Add the yeast mixture to the dry ingredients and stir just until combined. Do not mix too much because you do not want to soften the cold butter. You should see small flour-coated pieces of butter throughout the dough.
• Overnight rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a piece of plastic wrap and a tightly woven towel and refrigerate 12 hours or overnight.
• Shape: Turn the dough out onto a lightly oiled work surface and divide in half. Roll each half into a 24-inch square. Fold the dough in half from top to bottom, then fold the dough in half from side to side to make a 12-inch square. Cover with a towel and let rest 10 minutes.
• Working with 1 square of dough at a time, roll the dough into a 12 by 24-inch rectangle. Spread half of filling evenly over two-thirds of the dough, filling an area of 8 by 24 inches. Fold the portion of dough that has no filling onto the center third of filled dough, then fold the other third of dough to the center, forming a 4 by 24-inch rectangle.
• Place the dough seam side down on a parchment-lined or well-greased baking sheet. Bring the ends of the dough almost together (about 4 inches apart) to form a horseshoe. Repeat with the second piece of dough. If you cannot get both Kringles on a baking sheet, cover the second one and put it in the refrigerator until the first Kringle finishes baking; then bake.
• Second Rise: Cover the with a tightly woven towel and let rise for 1 hour.
• Preheat Oven: About 10 minutes before baking, preheat the oven to 375 degrees F.
• Final Preparation: For the topping, beat the egg white with a whisk or fork until frothy and brush over the loaves. Sprinkle with sliced almonds and then granulated sugar.
• Bake and Cool: Bake for 25 minutes until the internal temperature of the bread reached 190 degrees. Immediately remove the bread from the baking sheet and place on a rack to cool.
• In a medium bowl, stir the sugar, apples, pecans, butter, and cinnamon together until well mixed. Use to fill 2 loaves.

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:

• Soften butter with a potato masher or something similar. Spread the butter on waxed paper to an 8 by 16-inch rectangle. Chill.
• Dissolve yeast in the warm water. Add milk, sugar, salt, lemon extract, and egg and mix well. Add flour and mix smooth by hand. A nice dough should be formed Wrap with plastic wrap and chill.
• Roll the dough on well-floured board to an 8 by 12-inch rectangle. Divide the prepared butter layer into 2 equal parts. Place 1 piece of the butter on 2/3 of the dough. Fold the uncovered third of dough over the middle third (on top 1/2 of the butter layer), then fold the remaining third over the top. Chill.
• Roll dough again to an 8 by 12-inch rectangle. Place the remaining piece of chilled butter on 2/3 of the dough. Fold in the same method as the first piece of butter.
• Gently roll dough to an 8 by 16-inch rectangle being careful not to break the layering of butter. Fold like above in thirds. This make 24 layers of butter. Chill.
• Cut the dough into 2 equal pieces. Lightly and patiently roll 1 piece at a time, until piece is about 6 by 20 inches.
• To prepare filling mix ingredient until smooth. Spread center third of dough with butterscotch filling, then add fruit, nuts, raisins or jam. Fold 1 of the long edges to the middle, moisten other edge and fold over top to cover filling. Seal well.
• Put kringle on lightly greased baking sheet and form into oval shape, pressing ends of kringle together to form a continuous oval. Flatten entire oval with hands. Cover kringle for 1 hour at room temperature.
• Preheat the oven to 350 degrees F.
• Bake for about 20 to 25 minutes, until golden brown color. Cool, then ice with mixture of powder sugar and water.
• Please note that the best quality kringle require patience. This process is most successful when spread out over three days. Day 1, roll in first piece of butter. Day 2, roll in second piece of butter and additional fold. Day 3, create your kringle or other fine Danish pastries. A quality Danish pastry should be light, tender, flaky, and full of flavor. With patience and pride this recipe will yield just that.

Steps:

• Cream the butter and sugar and egg yolks. Blend in the flour. Gather the dough into a ball and chill. Preheat the oven to 350 degrees. Break off small pieces and roll out a piece about 5 inches long and 1/3-inch thick. Form into a circle and twist or knot the ends. Continue until all the dough has been used. Brush each cookie with egg wash, sprinkle with parl sukkar (pearl sugar) and bake for 10 to 12 minutes, until just set, not browned.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Steps:

• Heat oven to 350 degrees. To make the crust, cut the butter into the flour. Sprinkle with water and form into a dough. Shape into two 3" by 12" strips on an ungreased baking sheet.
• To make the topping, heat the butter and water to a full rolling boil in a saucepan. Remove from the heat and stir in flour and almond extract. Return to low heat and stir vigorously until it forms a ball (about 1 minute). Remove from heat and beat in eggs.
• Divide the topping in half and spread over crusts. Bake for 1 hour until brown and crispy.
• While the kringla is baking, make the icing. Sift the powdered sugar. Stir in milk and vanilla until smooth.
• After the pastries have cooled, top with the icing and let it set. When the icing has set, cut into strips.

Steps:

• Place the ham in a large soup pot (at least 10 quart size), and pour in 16 to 20 cups of water to cover. Bring the water to a boil, reduce heat, and simmer the ham to make a rich stock, about 2 hours. Remove the ham, and skim any foam off the broth. Stir in 1 teaspoon salt (or to taste) to broth, if necessary.
• Place the potatoes in a large bowl, and use very wet hands to mix in the all-purpose flour, whole wheat flour, baking powder, and 1 teaspoon salt to make a sticky dough.
• Bring the ham stock to a full, rolling boil. Place a bowl of water near the stove. With very wet hands, pinch off about 2/3 cup of dough, and press a piece of bacon into the center of the dough. Roll the dough into a ball about 2 1/2 inches across, and slip the kumla into the boiling broth along the side of the pot. Don't drop them into the middle of the broth to avoid splashing the hot broth. Repeat with the remaining dough, using the bowl of water to keep your hands very wet, until all the dumplings have been added to the broth.
• Cover and simmer over low heat for about 15 minutes, then use a slotted spoon or spatula to gently lift any stuck dumplings from the bottom of the pot. Cover the pot again, and simmer the dumplings for about 1 hour. They will float to the top of the broth as they cook.
• Gently lift the kumla from the broth with a slotted spoon, and stack them in a bowl for serving. Sprinkle with salt and pepper before serving.

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:

• In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
• Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
• Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

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.