How to Make Kringla
- In 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.)
- Add the baking powder and baking soda and beat until everything is well incorporated.
- Add 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.
- Remove 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.
- When you are ready to bake, preheat the oven to 375 degrees F.
- Remove the dough from the refrigerator and open the plastic wrap but DO NOT remove the dough from the plastic wrap.
- Pinch off a piece of dough and roll it into a long pencil shape.
- Shape the dough into a figure eight.
- Using cooking spray, coat a cookie sheet or tin.
- Place the figure eights on the oiled sheet.
- Bake 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.
- Remove the pastries from the oven and lift each one from the pan to a cooling rack.
- You may serve these right away with butter and/or jam and preserves.
- Store the Kringla in an airtight container. These will keep for several days if they last that long.
- These make a good breakfast or anytime treat!