Grandmas Norwegian Kringla Food

GRANDMA MAE'S NORWEGIAN KRINGLE RECIPE - (3.7/5)

Steps:

• Cream together the sugar and butter, then add egg and vanilla mixing well. Sift together the flour, baking soda, nutmeg, and baking powder. Then combine with the creamed mixture alternating with the buttermilk. Cover tightly and allow to rest overnight at room temp. Preheat oven to 475. On floured work surface and with floured hands take a T of the dough and roll into a thin roll. (Dough will be very sticky) Place roll on ungreased baking sheet in the form of a figure 8 or pretzel. Bake for approx. 5 minutes or until just brown on the bottoms. After removing from the oven, spread with cream, milk, or butter and sprinkle with powdered sugar. Then transfer to a wire baker's rack to finish cooling.

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.

KRINGLA

Steps:

• In a medium bowl, stir together flour, baking powder, baking soda, salt and, if desired, nutmeg or cardamom; set aside.
• In a large mixing bowl, beat butter on medium to high speed for 30 seconds.
• Add sugar and beat until fluffy.
• Add egg and vanilla and beat well.
• Alternately add flour mixture and buttermilk, beating until well mixed. (Dough will be soft and sticky.)
• Cover and chill at least 5 hours or overnight or freeze for 3 to 4 hours.
• Divide dough in half; return half to the refrigerator.
• On a well-floured surface, roll into a 10 x 5 inch rectangle.
• With a sharp knife, cut rectangle into twenty 5 x 1/2 inch strips.
• Place half of the strips on a baking sheet or tray and place in the refrigerator while shaping and baking the first 10 strips.
• Roll each strip into a 10 inch long rope.
• Shape each rope into a loop, crossing 1 1/2 inches from ends.
• Twist rope at crossing point.
• Lift loop over to touch ends and seal, forming a pretzel shape. (Or fold each 10-inch-long rope in half and twist 3 times; seal ends.)
• Place cookies 2 inches apart on ungreased cookie sheets.
• Bake in a 425F oven 5 to 7 minutes or until cookie bottoms are light brown (tops will be pale).
• Remove from cookie sheets and cool slightly on wire racks.
• Repeat with remaining dough strips and dough.
• Serve warm with softened butter, if desired or serve cool.
• To Store: Place completely cooled cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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.

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.