Best Linda Madsens Kringla Recipes

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

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.

NORWEGIAN FIGURE-8 CAKES KRINGLA

Steps:

• In large mixing bowl, dissolve yeast in the warm water.
• Add 1 Tablespoon of the sugar and let stand until yeast foams, about 5 minutes.
• Add the remaining sugar, butter, cream, anise seed, and eggs.
• Beat well.
• Stir in the flour, 1 cup at a time, beating well to keep mixture smooth and satiny.
• All of the flour should be moistened.
• Cover and refrigerate for 2 to 24 hours.
• Cover a baking sheet with parchment paper or grease lightly.
• Turn dough out onto a lightly floured work surface.
• Cut it into pieces the size of large walnut.
• Roll out to strands about 8 inches long.
• Twist into figure-8s.
• Place on baking sheets.
• Let rise 1 hour until puffy.
• Preheat oven to 400 F.
• Bake for 15 minutes until golden.
• Brush baked kringla with melted butter.
• These are best served just out of the oven.
• The Great Scandinavian Baking Book.

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!

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.

LINDA MADSEN'S KRINGLA

Steps:

• Combine sugar and sour cream.
• Mix together buttermilk and HEAPING teaspoons of soda, then add to sugar/sour cream mixture.
• Combine flour and salt. Stir into above combined ingredients. Mix will be stiff and sticky.
• Drop about 1/3 onto floured surface. Sprinkle with flour on top of the dough, and flour rolling pin before rolling to a 10-inch rectangle.
• Using a floured pizza cutter cut 10- inch strips, 1/2 inch wide.
• Shape like a pretzel or a cursive "J". Repeat roll out steps as above with remaining 2/3 dough.
• Bake at 400 degrees for 15-20 minutes until slightly browned or as preferred. Start on bottom oven shelf; move to top after 10 minutes; put another pan in bottom.