Best Norwegian Figure 8 Cakes 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 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.

NEXT DOOR LADY'S KRINGLA (NORWEGIAN)

Steps:

• Beat all the liquids together well in a large bowl.
• Mix the dry ingredients together well in a medium bowl.
• Add dry ingredients to liquids.
• Then add either the vanilla or lemon extract.
• Refrigerate overnight.
• Set oven to preheat at 400 degrees.
• The dough is very sticky.
• Using a tablespoon, scoop out about a'golf ball size' spoonful of dough.
• Having your counter or bread board covered with flour (it takes quite a bit to avoid having it stick -- ), drop the spoonful onto the flour and roll it enough to get all the outside coated with a thin film of flour.
• Then roll the dough like a thin (1/2" thick or slightly less) rope.
• Putting the rope on your pre-greased cookie sheet, twist the ends over one another one time.
• Bring the loop at the top down over the twisted ends.
• That should make the shape you want (a figure eight shape).
• Put about 12 on each cookie sheet, and begin baking.
• Put the first cookie sheet on the lower (not at the lowest level, though) rack in your oven.
• Bake for 6 minutes (be exact -- she set a timer!) then transfer that sheet to the top rack of your oven (if you have an electric oven with the broiler on top, don't put them very close to the heat).
• Bake another 6 minutes (exact -- ) and take them out.
• They should be lightly browned on both the top and the bottom, if you have the correct temperature in your oven.

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.

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.