Kringla
A very special Norwegian recipe for tender, doughy cookies that are part cake, part pastry, and all-around delicious! This is my roommates mothers recipe that has been passed down from mother to daughter for generations in his Germanic family. Unfortunately, his sister had no interest in the kitchen. I am the lucky recipient of over 200 years of fantastic recipes!
A very special Norwegian recipe for tender, doughy cookies that are part cake, part pastry, and all-around delicious! This is my roommates mothers recipe that has been passed down from mother to daughter for generations in his Germanic family. Unfortunately, his sister had no interest in the kitchen. I am the lucky recipient of over 200 years of fantastic recipes!
- Carbohydrate 43.2980121157353 g
- Cholesterol 28.0440357530722 mg
- Fat 7.57804701774575 g
- Fiber 1.02684724027882 g
- Protein 5.05809638973617 g
- Saturated Fat 3.84970476653517 g
- Serving Size 1 1 Serving (107g)
- Sodium 5740.62609615972 mg
- Sugar 42.2711648754565 g
- Trans Fat 0.584901793226892 g
- Calories 260 calories
Step-by-step
- Combine first three ingredients until they are like pie crust (coarse meal).
- Mix remaining ingredients and chill.
- Flour board & hands. (use LOTS of flour)
- Roll into balls about the size of half dollars.
- Roll out like hot dogs and make into figure eights.
- Bake at 425F for 8 minutes.
- Sneak away with a few before anyone else can get to them.
- Variations: Add cinnamon and nutmeg to taste (light), Add candied fruit, raisins, or chocolate chips, Can be made into a braid
Dough Handling and Temperature Control
Many bakers handle kringla dough too warmly, leading to sticky ropes that refuse to hold a figure-eight shape. Chill the mixed dough thoroughly before shaping to solidify the fats, which prevents excessive spreading in the oven. Generously flour both the work surface and your hands because this wet dough clings easily. Roll portions into uniform ropes about the size of half-dollars to ensure even baking.
High-Heat Baking Mechanics
Baking these pastries requires an aggressive oven temperature of 425 degrees Fahrenheit. This intense heat causes rapid steam expansion in the leavening agents, creating the characteristic tender crumb inside while the exterior sets quickly. Keep a close watch as the timer approaches the 8-minute mark. Overlooking the baking time yields a dry texture rather than the desired soft, cake-like interior.
Judging Doneness Visually
Visual cues replace internal thermometers for these delicate pastries. Watch for a pale, opaque surface with very minimal golden color around the bottom edges. Remove them from the oven while they still look slightly underbaked to prevent residual heat from toughening the crumb.
