Family Favorites · Holidays · My Roots

Norwegian Kringla – amazing!

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

  • Beat egg and sugar together. Add anise extract, melted butter, buttermilk and 1/2 of sour cream.
Kringla Step 1 ingredients blended together
  • 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
  • Mix together flour, baking powder and remaining 1/2 teaspoon baking soda.
  • Mix together flour mixture alternately adding egg mixture and sour cream mixture.
  • Dough will be very stiff and you will need to finish mixing with your hands.
Kringla dough
  • 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
  • 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.)
  • Cool and store in airtight container. Great warm with butter and a cup of coffee or hot chocolate.
Kringla ready to be served

3 thoughts on “Norwegian Kringla – amazing!

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