My husband is of Scandinavian heritage and we're both from Iowa. This pastry is found over much of our beloved home state. It keeps well in an airtight container and is a yummy breakfast treat...good with a cup of coffee...or anytime. I hope you enjoy it.
1In the bowl of a stand mixer, combine the sour cream, sugar, egg yolks, and salt. Beat vigorously with the whip attachment. (If you have one of the new whipping paddles that has a scraper blade, this works really well with this step.)
2Add the baking powder and baking soda and beat until everything is well incorporated.
3Add the flour (enough for a soft dough, but not sticky).
At this point, remove the bowl from the mixer and continue to add the flour manually. Using a wooden spoon will help in adding the flour.
4Remove the dough from the mixer and place on a sheet of plastic wrap. Wrap the plastic around the dough and refrigerate for at least one hour.
5When you are ready to bake, preheat the oven to 375 degrees F.
6Remove the dough from the refrigerator and open the plastic wrap but DO NOT remove the dough from the plastic wrap.
7Pinch off a piece of dough and roll it into a long pencil shape.
8Shape the dough into a figure eight.
9Using cooking spray, coat a cookie sheet or tin.
10Place the figure eights on the oiled sheet.
11Bake for 7-8 minutes or until the Kringla are lightly brown on top (this will depend on how hot your oven is).
Note: You may wish to re-cover the dough and set it in the refrigerator while the first batch bakes...this will prevent the dough from becoming sticky or dried out as you work with it.
12Remove the pastries from the oven and lift each one from the pan to a cooling rack.
13You may serve these right away with butter and/or jam and preserves.
14Store the Kringla in an airtight container. These will keep for several days if they last that long.