|
|
Foodgeek: |
|
Rating: |
 |
Servings: |
60 cakes |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
2 pkg. active dry yeast
1/2 cup warm water, 105°F to 115°F
1/2 cup sugar
1/2 cup melted butter
1 cup light cream
1 tbsp. anise seed, crushed
2 eggs, room temperature
4 to 4-1/2 cups unbleached all purpose flour
Melted butter to brush baked kringla
|
Directions:
|
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. Makes 60 cakes.
|
Comments from olga
:
|
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.
The Great Scandinavian Baking Book
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
