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Kringla

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Ingredients
  Butter 1⁄2 Cup (8 tbs), softened
  Sugar 1 1⁄4 Cup (20 tbs)
  Egg yolks 2
  Buttermilk 1 Cup (16 tbs)
  All purpose flour 3 Cup (48 tbs)
  Baking powder 1 Teaspoon
  Ground cardamom 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
Directions

Cream butter and sugar till light.
Beat in egg yolks.
Blend in buttermilk.
Stir together remaining ingredients.
Add to creamed mixture; beat well.
Divide in half.
Wrap each half in waxed paper; place in freezer for 2 hours.
Work with half at a time, keeping other half dough in freezer.
Divide each half into 18 pieces.
With floured hands, roll dough on floured pastry cloth into 18 ropes, 9 to 10 inches long.
(Dough will be soft. Flour hands and surface often.) Bring ends of each rope together overlapping slightly to form a loop; twist ends twice.
Then seal to center of opposite side forming pretzel shape.
Place on lightly greased cookie sheet.
Bake at 375° till browned on bottom (tops will be pale), 12 to 14 minutes.
Repeat with remaining dough.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Wheat
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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