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Kringla hanging out with some of my Norwegian Christmas decorations

When I was a little girl, my Mother and I would visit our elderly Norwegian friends, the Butlers, and feast on amazing home-baked goods.  Anna would make Norwegian Kringla (pictured above), Lefse (potato flatbread), and other delights.  I loved everything but my favorite was Kringla.  My Mother learned to make it and the recipe below is well over 100 years old.  It quickly became a Christmas tradition and I’ve made it for my family.  This year is no different.  The slightly sweet dough with the slight anise taste is truly a delight.  Kringla paired with a hot cup of coffee or hot chocolate is heavenly.

Think I’ll head to the kitchen for a hot chocolate and a Kringla….YUM!

KRINGLA

I usually double the recipe and freeze several to enjoy long after the holidays are gone.

1 egg
1 cup sugar
1/4 teaspoon Anise Extract
2 tablespoons melted butter
1/2 cup buttermilk
1 cup sour cream
1 teaspoon baking soda
1 teaspoon baking powder
4 cups flour

1. Beat egg and sugar together. Add anise extract, melted butter, buttermilk and 1/2 of sour cream.

Kringla Step 1 ingredients blended together

2. Mix 1/2 teaspoon baking soda with remainder of sour cream and let sit for about 5 minutes.

Sour cream and baking soda after 5 minutes

3. Mix together flour, baking powder and remaining 1/2 teaspoon baking soda.

4. Mix together flour mixture alternately adding egg mixture and sour cream mixture.

5. Dough will be very stiff and you will need to finish mixing with your hands.

Kringla dough

6. Chill dough overnight.  Remove 1-2 cups of dough at a time so the dough remains chilled.  Take a small piece of dough (size of a small walnut) and roll into a ball and then into a pencil shape.  Shape the dough into a pretzel shape and place on a greased cookie sheet.

Kringla Rolled into Ball

Dough rolled into pencil shape

Kringla shaped and ready for the oven

7. Bake at 425 degrees for 5 minutes on the bottom rack of the oven and then on top rack of oven for 2-3 minutes. Bottom of Kringla should be golden brown–tops may not be brown.  (I have found that every oven is different.  Mine tends to run hot so I decrease the amount of time on the bottom shelf to 3 minutes.)

8. Cool and store in airtight container. Great warm with butter and a cup of coffee or hot chocolate.

Kringla ready to be served

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