Norwegian Kringlas Recipes

KRINGLA COOKIES

Steps:

• In a medium mixing bowl, combine sugar, egg, and sour cream.
• In another bowl, combine flour, baking soda, and salt.
• Add the flour mixture to the cream mixture and combine completely. Dough will be a little sticky.
• Refrigerate for 30 minutes.
• Preheat oven to 350 degrees.
• Divide dough in half and return 1/2 to refrigerator.
• On a floured surface, form dough into a 18" long roll with your hands.
• Cut off a narrow (1/2" more or less) slice of dough. Roll lightly with hands on lightly floured board into a pencil width strip about 7-8" long.
• Create a figure 8 and pinch the ends together to fasten securely.
• Place on lightly greased baking sheet or one topped with a silicone baking mat. Repeat with remaining dough.
• Bake 8-9 minutes or until just barely lightly golden.

GRANDMA'S NORWEGIAN KRINGLA

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.

NORWEGIAN KRINGLAS

Steps:

• Mix together the sugar, margarine or butter, and egg.
• Add buttermilk.
• Add the rest of ingredients.
• Cover and chill overnight.
• Preheat oven to 450 degrees.
• On floured surface, roll out dough to length of 12" and width of about 1/2" (resembling a pencil).
• On ungreased baking sheets, shape into figure 8's.
• Bake for 7-10 minutes or until just barely golden.
• Remove to wire racks.
• Brush with milk or cream while still hot.
• Store in airtight container.

GRANDMA'S NORWEGIAN KRINGLA

Steps:

• Mix the flour, baking powder, salt, and sugar together. Cut the melted butter into these dry ingredients. Combine the buttermilk and soda, and add to the mixture. Stir well and work with your hands forming it into a ball. Chill for 2-3 hours. On a floured cutting board or pastry cloth, roll a piece of dough the size of an egg into a long strip about 9 inches long and about a 1/2 inch in diameter. Twist the dough into a figure eight, with one circle smaller than the other. Fold the smaller circle over the larger one, and pinch the two loose ends to the circles. Lay on a lightly greased cookie sheet and bake for 8-10 minutes at 450°F until bottom is golden brown. Serve as soon as they're cool enough to handle. Spread with butter and serve with coffee. Store in tightly covered container. In camp I put the kringlas on an aluminum pizza pan and bake them in my 16-inch Dutch oven. In order to get the high heat required, I preheat the lid with about 35 briquets. I use about 12-14 briquets underneath and bake for about 12-14 minutes.

KRINGLA

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.

KRINGLA II

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.