Kringla Swedish Wreaths Recipes

SWEDISH KRINGLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea-sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet.
• In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread filling over dough.
• Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.
• Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread icing over pastry as soon as it's removed from the oven.

KRINGLA

Steps:

• Start the night before by mixing together the heavy cream and sour cream in a small bowl. Whisk until smooth, then cover with cling film and refrigerate.
• When ready to start, set the cream mixture out to room temperature. Next, preheat your oven to 475°F (246°C) and line your baking sheets with parchment paper or silicone baking mats.
• In a large bowl cream together the sugar, shortening, and egg yolk.
• Stir in the vanilla extract, baking powder, baking soda, and salt into the cream mixture then transfer the wet ingredients into the creamed sugar. Mix until well combined. Add the flour until completely incorporated into the dough, which should be sticky when done. *You can chill the dough for an hour before handling it to make the next step easier if desired.
• Since the dough is sticky, use a well-floured surface to roll the dough out onto. Pull off roughly 1 1/2-inch ball-shaped portions of the dough and roll them in the flour to coat all sides. Then move them to the side of your working surface where there is less flour and roll them out to a rope shape (approximately 8-9 inches long). Shape the rope into an '8' or 'infinity sign' or fold over like a pretzel shape, or you can also shape them into round coils - but these take longer to bake.
• Place each shaped dough piece onto your prepared baking sheets then bake for 5-6 minutes, or until the bottom just begins to turn a light golden color. *Depending on the thickness of the 'ropes', the cooking time can be longer.
• Remove from the oven when done and allow to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack to cool completely.

KRINGLA SWEDISH WREATHS

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.

GRANDMA RUTH'S KRINGLA

Steps:

• Mix sour cream, buttermilk, heavy cream, and sugar well. Add the vanilla. (May substitute 2 teaspoons vanilla and 3/4 tsp nutmeg; or 2 teaspoons vanilla and 1 teaspoons almond flavoring.).
• Sift flour with baking soda, baking powder, and salt. Mix into the cream mixture, blend well.
• Chill overnight, covered, or until easy to handle. Roll into the size of a pencil, then shape into a pretzel shape or figure-8's.
• Bake at 400 degrees for 8 minutes or until golden.

SCANDINAVIAN KRINGLER

Steps:

• Measure 1 cup flour into mixing bowl.
• Using a pastry blender, cut 1/2 cup butter into flour until particles are size of small peas.
• Sprinkle with water, 1 tablespoon at a time, mixing lightly with a fork until flour mixture is moistened and soft dough forms.
• Divide dough in half.
• On ungreased cookie sheet, press each half into a 12x3 inch strip.
• In medium saucepan, heat water and 1/2 cup butter to boiling.
• Remove from heat; immediately stir in 1 cup flour until smooth.
• Add eggs, 1 at a time, beating until smooth after each addition.
• Stir in 1/2 teaspoon almond extract.
• Spoon over crust, spreading to 3/4 inch from edges.
• Bake 50-60 minutes until golden brown and puffy- Cool.
• Blend powdered sugar, butter, almond extract and milk until smooth.
• Frost, sprinkle with nuts.
• Cut into 10-12 slices to serve.