Kringla, a delightful Swedish pastry, has gained immense popularity worldwide for its unique flavor and beautiful appearance. Originating in the Skåne region of southern Sweden, this delicate treat is characterized by its wreath-like shape and rich filling, often featuring almond paste, nuts, and spices. Typically baked during festive occasions, kringla holds a special place in Swedish culture and is enjoyed by people of all ages. In this article, we will explore the origins, variations, and techniques involved in creating this delectable pastry. We will provide a comprehensive guide to help you master the art of making kringla and indulge in its irresistible taste.
Check out the recipes below so you can choose the best recipe for yourself!
NO-BAKE M&M'S WREATHS
A stretchy-chewy caramel is the glue holding these cereal treats together. Make sure to add the mini M&M'S to the tops before the caramel sets.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Line a baking sheet with parchment paper. Combine the cereals in a bag and roughly crush into small pieces with a rolling pin. Pour into a large bowl, add the peanuts and raisins and toss.
- Combine the butter, brown sugar, corn syrup, heavy cream and salt in a saucepan. Bring to a simmer over medium-low heat, stirring, until the caramel darkens a shade and releases from the sides of the pan when stirred, 4 to 7 minutes. Remove from the heat. When the caramel stops bubbling, stir in the marshmallows and food coloring. Add to the cereal mixture and stir.
- Working quickly, drop 1/4-cup mounds of the mixture onto the baking sheet. Let cool slightly, then press each into a wreath shape while still warm and press mini M&M'S onto each. Let stand until set, about 1 hour.
KRINGLA
Crisp cookie of Norwegian origin.
Provided by J. Storm
Categories World Cuisine Recipes European Scandinavian
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
- Combine the sugar, beaten egg and sour cream together. Mix in the flour, baking soda and salt. Blend thoroughly.
- Divide dough in half and form each half into a long roll. (Note: If your kitchen is warm, keep the half of dough you're not working with in the refrigerator.)
- Cut off a narrow slice of dough. Roll lightly with hands on lightly floured board into pencil-like strip about 7 inches long. Form into a figure "8" , and pinch ends together. Place on cookie sheet. Repeat with remaining dough.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Nutrition Facts : Calories 119 calories, Carbohydrate 19.6 g, Cholesterol 12.2 mg, Fat 3.6 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.1 g, Sodium 96.8 mg, Sugar 8.4 g
SWEDISH KRINGLES
This is a flaky bar-type treat that my mom made many times when I was a kid. It is a tasty almond-flavored treat that is nice at Christmastime!
Provided by Jodie Hay
Categories Bread Yeast Bread Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea-sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet.
- In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread filling over dough.
- Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.
- Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread icing over pastry as soon as it's removed from the oven.
Nutrition Facts : Calories 427.2 calories, Carbohydrate 39.7 g, Cholesterol 137.1 mg, Fat 27.4 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 16.5 g, Sodium 202.4 mg, Sugar 15.6 g
GRANDMA'S NORWEGIAN KRINGLA
I have not tried this recipe. I got this recipe from Obesity Help. This recipe was posted by mehelga.
Provided by internetnut
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar. Add egg yolks and vanilla. Put the soda in the sour milk and sour cream. Add to the egg mixture. Add the sifted dry ingredients.
- Chill well. Roll in long rolls and form into bows or pretzel shapes.
- Bake in a hot oven, 450 degrees, until light brown or paler if you like.
NORWEGIAN FIGURE-8 CAKES KRINGLA
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.
Provided by Olha7397
Categories Yeast Breads
Time 35m
Yield 60 cakes
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 61.7, Fat 2.6, SaturatedFat 1.5, Cholesterol 13.8, Sodium 15.2, Carbohydrate 8.3, Fiber 0.3, Sugar 1.7, Protein 1.3
FLAKY DANISH KRINGLE
This traditional yeast bread wonderfully reflects my Scandinavian heritage. Flaky layers of tender dough are flavored with almond paste. The unique sugar cookie crumb coating adds the perfect amount of sweetness.
Provided by Taste of Home
Time 50m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, cream 6 tablespoons butter and 2 tablespoons flour. Spread into an 8x4-in. rectangle on a piece on waxed paper. Cover with waxed paper; refrigerate. , In a large bowl, dissolve yeast in warm water. Add the cream, sugar, salt and egg; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Roll into an 8-in. square. Remove top sheet of waxed paper from butter mixture; invert onto center of dough. Peel off waxed paper. Fold plain dough over butter layer. Fold widthwise into thirds. Roll out into a 12x6-in. rectangle. Fold into thirds. Repeat rolling and folding twice. Wrap in waxed paper; refrigerate for 30 minutes. , On a lightly floured surface, roll into a 24x5-in. rectangle. In a small bowl, beat almond paste and remaining butter; beat until smooth. Spread lengthwise down the center of dough. Fold dough over filling to cover; pinch to seal. Place on a greased baking sheet. Shape into a pretzel. Flatten lightly with a rolling pin. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Brush egg white over dough. Sprinkle with cookie crumbs and almonds. Bake until golden brown, 20-25 minutes. Carefully remove from pan to a wire rack to cool.
Nutrition Facts : Calories 121 calories, Fat 7g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 88mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Choose the right flour: Bread flour or all-purpose flour can be used for kringla, but bread flour will give you a chewier, more authentic texture.
- Activate the yeast properly: Make sure the water is warm enough (105-115°F) to activate the yeast. If the water is too hot, it will kill the yeast. If the water is too cold, the yeast will not activate properly.
- Knead the dough until it is smooth and elastic: This will help to develop the gluten in the flour, which will give the kringla a chewy texture.
- Let the dough rise in a warm place: This will help the dough to double in size. A warm place is typically between 75-80°F.
- Roll the dough out thinly: This will help the kringla to cook evenly.
- Use a sharp knife to cut the dough: This will help to prevent the dough from tearing.
- Bake the kringla until it is golden brown: This will ensure that the kringla is cooked through.
Conclusion:
Kringla is a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dinner. It is a popular treat in Sweden and is also becoming increasingly popular in other parts of the world. With its unique shape and flavor, kringla is sure to impress your friends and family. So next time you are looking for a special treat, give kringla a try. You won't be disappointed!
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