Pumpkin Kringla

Maggie May Schill

By
@NakedMaggie

Kringla is a traditional Norwegian pastry. It is sort of like a pretzel, but sweeter.
I've been making them for years, but recently started adding pumpkin to the mix during the autumn months. It adds a delicious, modern touch to this classic baked good. YUM!


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Comments:

Serves:

about 30-40 pieces

Prep:

24 Hr

Cook:

10 Min

Method:

Bake

Ingredients

4 c
all-purpose flour
1 1/2 c
sugar
2 large
eggs, well beaten
1 c
pumpkin puree
1/2 c
butter milk
1/2 c
butter, unsalted (softened)
1/4 tsp
salt
1 tsp
baking soda
1 tsp
baking powder
1 Tbsp
orange zest
1/2 Tbsp
lemon zest
1 1/2 tsp
pumpkin pie spices

Directions Step-By-Step

1
In a mixing bowl, cream sugar, pumpkin, and butter together.
Mix eggs into sugar mixture until completely incorporated.
2
In another mixing bowl, sift flour, baking powder, baking soda, pumpkin pie spice, and salt.
3
Mix butter milk and zests together.
4
Add butter milk mixture and flour mixture to the sugar mixture, alternating between butter milk and flour until all the ingredients are completely incorporated into a stiff dough.
5
Chill dough for 24 hours.
6
Preheat oven to 425'F
7
Roll dough out into 1/2 inch ropes. Tie ropes into any shape knot you desire.
Bake for about 10 minutes, or until golden brown.
Use an egg wash before baking, if desired, to get a more glossy finish.
Cool for 10 minutes before eating.
Glaze with a simple sugar icing if desired for a neat look.

About this Recipe

Main Ingredient: Flour
Regional Style: Scandinavian
Dietary Needs: Vegetarian