Kringla

🧂 Ingredients

• 1 cup heavy cream
• 1 cup sour cream
• 1 ⅓ cups sugar
• 2 tablespoon shortening
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 3 cups all-purpose flour

  (plus more for rolling & shaping)

Instructions

• 1 Start the night before by mixing together the heavy cream and sour cream in a
  small bowl. Whisk until smooth, then cover with cling film and refrigerate.
• 2 When ready to start, set the cream mixture out to room temperature. Next,
  preheat your oven to 475°F (246°C) and line your baking sheets with parchment
  paper or silicone baking mats.
• 3 In a large bowl cream together the sugar, shortening, and egg yolk.
• 4 Stir in the vanilla extract, baking powder, baking soda, and salt into the cream
  mixture then transfer the wet ingredients into the creamed sugar. Mix until well
  combined. Add the flour until completely incorporated into the dough, which
  should be sticky when done. *You can chill the dough for an hour before handling
  it to make the next step easier if desired.
• 5 Since the dough is sticky, use a well-floured surface to roll the dough out
  onto. Pull off roughly 1 ½-inch ball-shaped portions of the dough and roll them
  in the flour to coat all sides. Then move them to the side of your working
  surface where there is less flour and roll them out to a rope shape
  (approximately 8-9 inches long). Shape the rope into an '8' or 'infinity sign'
  or fold over like a pretzel shape, or you can also shape them into round coils -
  but these take longer to bake.
• 6 Place each shaped dough piece onto your prepared baking sheets then bake for 5-6
  minutes, or until the bottom just begins to turn a light golden color.
  *Depending on the thickness of the 'ropes', the cooking time can be longer.
• 7 Remove from the oven when done and allow to cool on the baking sheet for about 5
  minutes before transferring to a wire cooling rack to cool completely.

Nutrition Info