Prep 20 mins
Cook 15 mins
Kringla may be anything from a yeast-raised bun to a cake that is shaped with a cookie press. This version is made with an anise-flavoured yeast dough and is a favourite at Christmastime. The dough requires no kneading and is easy to shape because it is refrigerated.
- 2 packages active dry yeast
- 1⁄2 cup warm water, 105 to 115 f.
- 1⁄2 cup sugar
- 1⁄2 cup melted butter
- 1 cup light cream
- 1 tablespoon anise seed, crushed
- 2 eggs, room temperature
- 4 -4 1⁄2 cups unbleached all-purpose flour
- melted butter, to brush baked kringla
- In large mixing bowl, dissolve yeast in the warm water.
- Add 1 Tablespoon of the sugar and let stand until yeast foams, about 5 minutes.
- Add the remaining sugar, butter, cream, anise seed, and eggs.
- Beat well.
- Stir in the flour, 1 cup at a time, beating well to keep mixture smooth and satiny.
- All of the flour should be moistened.
- Cover and refrigerate for 2 to 24 hours.
- Cover a baking sheet with parchment paper or grease lightly.
- Turn dough out onto a lightly floured work surface.
- Cut it into pieces the size of large walnut.
- Roll out to strands about 8 inches long.
- Twist into figure-8s.
- Place on baking sheets.
- Let rise 1 hour until puffy.
- Preheat oven to 400 F.
- Bake for 15 minutes until golden.
- Brush baked kringla with melted butter.
- These are best served just out of the oven.
- The Great Scandinavian Baking Book.
Neither a sweet roll nor a dinner roll...nevertheless, these are good! Mine came out of the oven mid-afternoon and were perfect with a cup of hot tea. They are best warm, but reheat just fine in the microwave (15 seconds for two.) The recipe was easy to cut in half for the two of us. One change I made, since I didn't have the anise seeds, was to substitute 2 t. of anise flavoring. Next timee, though, I will increase that amount for the licorise flavor was not quite strong enough. Guess I should do as Olga says and use anise seeds!