Norwegian Figure 8 Cakes (Kringla)
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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 |
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Instructions
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.
Author's Comments
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