Kringla Recipe- The Taste of Scandinavian Heritage:

Kringla Recipe:

Make the taste of traditional cookies Kringla Recipe a little different….Try Kringla Scandinaviaische Plunderfest… Sweet and simple, Kringla is rich in flavor, with a deliciously buttery texture that melts in your mouth. These round cookies are traditionally homemade for festive seasons and heirlooms as they are simple to prepare and have a homely taste. Our post will detail the history of Kringla, give you a full recipe to follow, and tips on how to bake these yummy cookies perfectly.

The Origins of Kringla:

Kringla Recipe:

Kringla, kringler, or krumkaker is a traditional cookie from Northern Europe. Kringla means “ring” in Norwegian and that’s what the pastries are — circular. When I lived in Norway for 5 years, it was mostly during the holidays at Christmas or weddings and other family gatherings. It was a recipe, passed down through the years that every family has their twist on dough or decoration.

Kringla is an easy treat to make too, with such simple ingredients that you can easily adjust the flavors and toppings in so many ways. The main recipe to which pretty much every version traces back is a flour-butter-sugar dough — with optional cream or milk for tenderness; the result is rich and delicate, baking into golden butteriness that’s barely sweet.

Ingredients for Kringla:

Kringla Recipe:

• 4 cups of all-purpose flour: This is the structure we need to make it into dough.
• 1 cup granulated sugar: Makes the dough sweet and light.
• Buttermilk: I think of buttermilk as an extra-rich flavor. 2 sticks unsalted butter, softened at room temperature
• 1/2 sour cream or heavy cream: This gives the ends and part of their soft texture.
• 1 egg: binds the dough together, keeping it in a solid shape.
• 1 teaspoon of vanilla extract: Gives the dough a little more flavor.
• Baking powder 1/2 teaspoon: For some rise and tenderness in the cookies.
• And 1/4 salt: To bring out the flavor of your dough.

For the Topping (Optional):

Kringla Recipe:

• Granulated Sugar — 1/4 cup, for sprinkling over the tops of the cookies
• 1/2 teaspoon ground cinnamon [Warm, aromatic]
• Sliced almonds or chopped nuts (I usually go for 1/4 cup): For crunch and flavor.

How to Make Kringla:

Kringla Recipe:

1. Prepare the Dough:

Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

In another bowl, beat softened butter and sugar with an electric mixer on medium speed until light and fluffy. The process should take an average of 3–4 minutes for the version developed by my teammates and me.

Step 1: Combine Wet Ingredients-Beat in the egg and vanilla extract, until smooth.

Add Cream: Slowly add sour cream or heavy cream to the butter mixture until smooth.

Combine Dry Ingredients with Wet: Slowly add the dry ingredients mixture to the wet, begin with flour, then salt and baking powder. Mix the wet ingredients with the dry, but do not overmix as this can cause heavy cookies.

Chill the Dough: If desired, cover the bowl with plastic wrap and refrigerate the dough for at least a half hour. Also, it allows the dough to be less sticky and workable.

2. Shape the Kringla:

Kringla Recipe:

Step 2: Preheat the OvenPreheat oven to 350°F (175°C) Line three baking sheets with parchment paper, or silicone baking mats.

Shape the dough: Remove from the refrigerator and divide it into small sections. Roll each strip into 6-8-inch long ropes. Shape the rope into a circle, pinching ends together to seal. Transfer the shaped dough to your prepared baking sheets.

Place Kringla[s] on a parchment-lined or well-greased baking sheet and top with a sprinkle of granulated sugar mixed with cinnamon. Go a step further and top with sliced almonds or chopped nuts for an added element of texture.

3. Bake the Kringla:

Kringla Recipe:

Bake: Put the baking sheets in a preheated oven and bake for 12-15 minutes, until Kringla is browned around the edges.

Allow to cool on the baking sheets for a few minutes and then transfer them to a wire rack to complete cooling.

Tips for Perfect Kringla:

Kringla Recipe:

Use Room Temperature Ingredients: Make sure your butter is room temperature soft before creaming it. This helps a more cohesive and smoother dough.

Chill the Dough: Chilling dough will also aid in handling by reducing spreading while cookies are baked.

Mix the dough until combined: Do not overmix or you will have tough cookies. Mixing too much can create the gluten in the flour, ending up with a more tougher texture.

Altitude: The balance of flour and baking powder may need to be adjusted if you are located at a high altitude. For the most part, we followed this altitude baking guide; for your particular needs see here.

Variations on Kringla:

As wonderful as regular Kringla is, you can also add a few things to give it an extra flair:

Lemon Kringla: Stir in 1 tablespoon of lemon zest and squeeze some juice from that wonderful little gem for great citrus notes.

Almond Kringle: add 1/2 c almond flour to the dough, before baking place sliced almonds on top.

Spiced Kringla — Try other spices, like some nutmeg or cardamom for added warmth and complexity to these cookies.

Chocolate Kringla: Stir in 1/2 cup of mini chocolate chips or drizzle cooled cookies with melted chocolate for an added decadent twist.

Serving and Storing Kringla:

Kringla Recipe:

Kringla can be tolerated on their lonesome or paired with refried accompaniments:

Kringla with Coffee or Tea: Kringla is a perfect afternoon treat when served with coffee or tea.4

On a Dessert Platter: Serve on a dessert platter with other cookies and fresh fruit for an impressive spread.

How to store Kringla: Allow the baked kringla to cool and place it in an airtight container at room temperature for up to one week. They can be frozen for up to 3 months if you need to store them longer. Pop the tray in your freezer and when frozen solid, store them for months in an air-tight storage bag.