Norwegian Figure 8 Cakes Kringla Recipes

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KRINGLA COOKIES



Kringla Cookies image

Provided by LittleFamilyAdventure.com

Time 44m

Number Of Ingredients 6

1 1/2 cups sugar
1 large egg
2 1/2 cups sour cream
4 cups all-purpose flour
2 teaspoon baking soda
1/4 teaspoon salt

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.

Nutrition Facts : Calories 87 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 69 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

KRINGLA II



Kringla II image

A wonderful Norwegian cookie recipe given to me by an old army buddy, these are fluffy and melt in your mouth delicious.

Provided by MBPG

Categories     World Cuisine Recipes     European     Scandinavian

Time P1DT1h5m

Yield 24

Number Of Ingredients 9

1 cup heavy cream
1 (8 ounce) container sour cream
1 ⅓ cups white sugar
2 tablespoons shortening
1 egg yolk
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 166.6 calories, Carbohydrate 23.8 g, Cholesterol 26.3 mg, Fat 7.1 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 91.9 mg, Sugar 11.2 g

NORWEGIAN FIGURE-8 CAKES KRINGLA



Norwegian Figure-8 Cakes Kringla image

Kringla may be anything from a yeast-raised bun to a cake that is shaped with a cookie press. This version is made with an anise-flavoured yeast dough and is a favourite at Christmastime. The dough requires no kneading and is easy to shape because it is refrigerated.

Provided by Olha7397

Categories     Yeast Breads

Time 35m

Yield 60 cakes

Number Of Ingredients 9

2 packages active dry yeast
1/2 cup warm water, 105 to 115 f.
1/2 cup sugar
1/2 cup melted butter
1 cup light cream
1 tablespoon anise seed, crushed
2 eggs, room temperature
4 -4 1/2 cups unbleached all-purpose flour
melted butter, to brush baked 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.

Nutrition Facts : Calories 61.7, Fat 2.6, SaturatedFat 1.5, Cholesterol 13.8, Sodium 15.2, Carbohydrate 8.3, Fiber 0.3, Sugar 1.7, Protein 1.3

HOW TO COOK A NORWEGIAN COFFEE CAKE (KRINGLA) RECIPE



How to Cook a Norwegian Coffee Cake (Kringla) Recipe image

Make and share this How to Cook a Norwegian Coffee Cake (Kringla) Recipe recipe from Food.com.

Provided by Timothy H.

Categories     Breads

Time 20m

Yield 12 serving(s)

Number Of Ingredients 8

1/2 cup butter or 1/2 cup margarine
1 cup sugar
1 teaspoon vanilla extract
1 large egg
1 cup buttermilk
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt

Steps:

  • Mix vanilla and egg, beat until mixed. add the buttermilk and the baking soda; (i have used 7up®) and sift the dry ingredients into this. add the rest of the ingredients, mix well. put the container into the refrigerator chill over night.
  • Take out and roll small pieces of the dough into long strips, then form them into a figure eight,(like a pretzel) put them back into the refrigerator for about an hour, when they have raised to approximately what looks to be the right hight. bake in a 450 degree f pre-heated oven for approximately 6 to 8 minutes, (may vary with the weather so keep an eye on them) but they should be a light brown before you remove them.
  • Refrigeration is one of the keys of "kringla" making. they must be refrigerated in order for them to get the flavor, you could bake them without refrigeration but you lose a lot of the flavor. you can also use. a: oatmeal. b: raisins. c: whole wheat.

Nutrition Facts : Calories 261.9, Fat 8.6, SaturatedFat 5.2, Cholesterol 38.8, Sodium 351.8, Carbohydrate 41.8, Fiber 0.8, Sugar 17.8, Protein 4.5

KRINGLA



Kringla image

These easy Kringla cookies are a traditional Scandinavian family favorite that's perfect for Christmas, or any time of year! With just a few easy ingredients and no special equipment needed, you'll have the softest, most pillowy cookies that you and your family will adore!

Provided by Angela

Categories     Christmas Cookies     cookies     Cookies & Bars Recipes

Time P1DT6m

Number Of Ingredients 10

1 cup heavy cream
1 cup sour cream
1 1/3 cups sugar
2 Tbsp shortening
1 large egg yolk
1 tsp vanilla extract
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 cups all-purpose flour ((plus more for rolling & shaping))

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.

Nutrition Facts : Calories 165 kcal, Carbohydrate 24 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 26 mg, Sodium 82 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 3 g, ServingSize 1 serving

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