Sour Cream Figure Eights Recipes

KRINGLAS

Steps:

• Mix together sour cream, sugar, shortening, and half of the buttermilk.
• Dissolve baking soda in other half of buttermilk and add it to sour cream mixture.
• In a separate bowl mix flour, salt and baking powder.
• Mix flour mixture to sour cream mixture one half cup at a time.
• Add vanilla.
• Refrigerate dough until cold.
• Preheat oven to 400 degrees.
• Coat hands with flour and 1 tablespoon at a time roll dough into a ball, then into a long strip (like a snake), then shape strip into a figure eights.
• Place figure eights on a baking sheet coated with cooking spray.
• Bake for 8 - 10 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.

KRINGLA

Steps:

• 1. In the bowl of a stand mixer, combine the sour cream, sugar, egg yolks, and salt. Beat vigorously with the whip attachment. (If you have one of the new whipping paddles that has a scraper blade, this works really well with this step.)
• 2. Add the baking powder and baking soda and beat until everything is well incorporated.
• 3. Add the flour (enough for a soft dough, but not sticky). At this point, remove the bowl from the mixer and continue to add the flour manually. Using a wooden spoon will help in adding the flour.
• 4. Remove the dough from the mixer and place on a sheet of plastic wrap. Wrap the plastic around the dough and refrigerate for at least one hour.
• 5. When you are ready to bake, preheat the oven to 375 degrees F.
• 6. Remove the dough from the refrigerator and open the plastic wrap but DO NOT remove the dough from the plastic wrap.
• 7. Pinch off a piece of dough and roll it into a long pencil shape.
• 8. Shape the dough into a figure eight.
• 9. Using cooking spray, coat a cookie sheet or tin.
• 10. Place the figure eights on the oiled sheet.
• 11. Bake for 7-8 minutes or until the Kringla are lightly brown on top (this will depend on how hot your oven is). Note: You may wish to re-cover the dough and set it in the refrigerator while the first batch bakes...this will prevent the dough from becoming sticky or dried out as you work with it.
• 12. Remove the pastries from the oven and lift each one from the pan to a cooling rack.
• 13. You may serve these right away with butter and/or jam and preserves.
• 14. Store the Kringla in an airtight container. These will keep for several days if they last that long.
• 15. These make a good breakfast or anytime treat!