Kringla (Norwegian pretzels)

    Kringla (Norwegian pretzels)

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    1day1hr


    27 people made this

    About this recipe: These fluffy Norwegian pretzel-shaped pastries are made wonderfully soft with soured cream and double cream, sweetened with sugar and a hint of vanilla.

    Ingredients
    Serves: 24 

    • 235ml double cream
    • 225ml soured cream
    • 265g caster sugar
    • 2 tablespoons margarine
    • 1 egg yolk
    • 1 teaspoon vanilla extract
    • 1 teaspoon bicarbonate of soda
    • 375g plain flour
    • 2 teaspoons baking powder

    Method
    Prep:1day1hr  ›  Cook:5min  ›  Ready in:1day1hr5min 

    1. In a small bowl stir together the double cream and soured cream. Cover and refrigerate overnight.
    2. Let the soured cream mixture come to room temperature (it should take about 30 minutes). Preheat the oven to 240 C / Gas 9.
    3. In a large bowl mix together the sugar, margarine and egg yolk together using an electric mixer. Stir the vanilla and bicarb into the soured cream mixture. Stir the soured cream mixture into the bowl with the sugar and margarine until well blended. Combine the flour and baking powder and stir into the mixture until fully incorporated.
    4. 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 a 20 to 25cm rope. Form into a 'lazy eight' or 'infinity sign', and pinch the ends together. Place on ungreased baking trays.
    5. 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.
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    Reviews & ratings
    Average global rating:
    (30)

    Reviews in English (30)

    0

    Easy to make, quick to bake...the dough is really really stickly though! Have everything to hand or you will have dough every where ☺  -  01 Feb 2015

    by
    39

    After trying to decifer my mom's recipe for this, which was handed down by her mom and so on, I found this recipe which was almost exact, except I used buttermilk instead of heavy cream. Calling the dough sticky is the understatement of the century, there was no way I could roll it out and make shapes (perhaps because I used buttermilk?) SO, I came up with a GREAT idea to put it in a ziplock bag, cut the end and pipe the shapes onto the cookie sheets. They came out FABULOUS! And taste just like I remember from when I was a kid. Thank you!  -  23 Dec 2008  (Review from Allrecipes US | Canada)

    by
    31

    I have a similar recipe for the Norwegian "soft" Kringla cookies/cakes. Mine uses buttermilk though, but I think the sour cream is the key to fab flavor. Soft Kringla are amazing! I do mine in all sorts of shapes, but be careful to keep the same shape on each cookie sheet for even cooking. I do hoops, figure 8's, twists, 'S' shapes, and spirals (think snail shell). I've experimented with coating these in chocolate --- amazing! You can dip half a cookie, or use a thin-tip pastry bag and swirl on (think of following the spiral indent) or stripe on. Gotta use good quality bittersweet or semisweet chocolate though. Great recipe! Glad to see another soft-Norwegian Kringla recipe on the web.  -  28 Dec 2006  (Review from Allrecipes US | Canada)

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