Kringle (Scandanavian pastry)

Kringle (Scandanavian pastry)


14 people made this

About this recipe: Kringle is a Danish and Norwegian type of soft pretzel - aptly named from the Old Norse 'kringla', meaning 'ring' or 'circle'.

J. Storm

Serves: 36 

  • 300g caster sugar
  • 1 egg
  • 575ml soured cream
  • 500g plain flour
  • 2 teaspoons bicarbonate of soda
  • 1/4 teaspoon salt

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Preheat oven to 180 C / Gas 4. Lightly grease or line baking trays with baking parchment.
  2. Combine the sugar, beaten egg and soured cream together. Mix in the flour, bicarb and salt. Blend thoroughly.
  3. 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.)
  4. Cut off a narrow slice of dough. Roll lightly with hands on lightly floured board into pencil-like strip about 20cm long. Form into a figure '8', and pinch ends together. Place on baking tray. Repeat with remaining dough.
  5. Bake at 180 C / Gas 4 for 12 to 15 minutes.

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