Kringla (Norwegian pretzels)

    Kringla (Norwegian pretzels)


    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.

    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

    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 (1)


    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

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