Our Grandma Alma made kringla every year at Christmastime. It is part of our Norwegian heritage. We have been unable to locate the recipe used by her and so we have searched out and tried several different variations. This recipe is one that my sister, Lisa, discovered and uses.
Lisa's favorite kringla
1 cup sugar
2 tbsp butter
1/2 cup buttermilk
16 ounces cultured sour cream
1 tsp baking soda
1 tsp salt
1 tsp baking powder
3-4 cups flour
Combine sugar and butter. Mix in the buttermilk. Mix the baking soda in the sour cream and then add to the sugar/buttermilk mixture. Combine the salt and the baking powder with part of the flour and stir into the mixture. Add the remaining flour. The dough will be sticky. Refrigerate at least one hour. Roll one ounce portions of dough into an 8 inch rope. A dough scoop works great for portioning the dough into equal size kringlas. Form the rope into a figure eight. Bake 350 for 16 minutes (Lisa's original recipe called for baking at 350-400 for 12 minutes) they should be just turning very light brown on the bottoms when done.
Store in a covered container with waxed paper between layers. Lisa places a dish towel over the top layer as well. This recipe can be doubled.
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