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.
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- 1In large mixing bowl, dissolve yeast in the warm water.
- 2Add 1 Tablespoon of the sugar and let stand until yeast foams, about 5 minutes.
- 3Add the remaining sugar, butter, cream, anise seed, and eggs.
- 4Beat well.
- 5Stir in the flour, 1 cup at a time, beating well to keep mixture smooth and satiny.
- 6All of the flour should be moistened.
- 7Cover and refrigerate for 2 to 24 hours.
- 8Cover a baking sheet with parchment paper or grease lightly.
- 9Turn dough out onto a lightly floured work surface.
- 10Cut it into pieces the size of large walnut.
- 11Roll out to strands about 8 inches long.
- 12Twist into figure-8s.
- 13Place on baking sheets.
- 14Let rise 1 hour until puffy.
- 15Preheat oven to 400 F.
- 16Bake for 15 minutes until golden.
- 17Brush baked kringla with melted butter.
- 18These are best served just out of the oven.
- 19The Great Scandinavian Baking Book.
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Nutritional Facts for Norwegian Figure-8 Cakes Kringla
Serving Size: 1 (1193 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 61.6
- Calories from Fat 23
- Total Fat 2.5 g
- Saturated Fat 1.5 g
- Cholesterol 13.7 mg
- Sodium 15.1 mg
- Total Carbohydrate 8.3 g
- Dietary Fiber 0.2 g
- Sugars 1.7 g
- Protein 1.3 g