Kringla Scandinavian Coffee Cake Recipes

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KRINGLA



Kringla image

These easy Kringla cookies are a traditional Scandinavian family favorite that's perfect for Christmas, or any time of year! With just a few easy ingredients and no special equipment needed, you'll have the softest, most pillowy cookies that you and your family will adore!

Provided by Angela

Categories     Christmas Cookies     cookies     Cookies & Bars Recipes

Time P1DT6m

Number Of Ingredients 10

1 cup heavy cream
1 cup sour cream
1 1/3 cups sugar
2 Tbsp shortening
1 large egg yolk
1 tsp vanilla extract
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 cups all-purpose flour ((plus more for rolling & shaping))

Steps:

  • Start the night before by mixing together the heavy cream and sour cream in a small bowl. Whisk until smooth, then cover with cling film and refrigerate.
  • When ready to start, set the cream mixture out to room temperature. Next, preheat your oven to 475°F (246°C) and line your baking sheets with parchment paper or silicone baking mats.
  • In a large bowl cream together the sugar, shortening, and egg yolk.
  • Stir in the vanilla extract, baking powder, baking soda, and salt into the cream mixture then transfer the wet ingredients into the creamed sugar. Mix until well combined. Add the flour until completely incorporated into the dough, which should be sticky when done. *You can chill the dough for an hour before handling it to make the next step easier if desired.
  • Since the dough is sticky, use a well-floured surface to roll the dough out onto. Pull off roughly 1 1/2-inch ball-shaped portions of the dough and roll them in the flour to coat all sides. Then move them to the side of your working surface where there is less flour and roll them out to a rope shape (approximately 8-9 inches long). Shape the rope into an '8' or 'infinity sign' or fold over like a pretzel shape, or you can also shape them into round coils - but these take longer to bake.
  • Place each shaped dough piece onto your prepared baking sheets then bake for 5-6 minutes, or until the bottom just begins to turn a light golden color. *Depending on the thickness of the 'ropes', the cooking time can be longer.
  • Remove from the oven when done and allow to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack to cool completely.

Nutrition Facts : Calories 165 kcal, Carbohydrate 24 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 26 mg, Sodium 82 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 3 g, ServingSize 1 serving

KRINGLA (SCANDINAVIAN COFFEE CAKE)



Kringla (Scandinavian Coffee Cake) image

Make and share this Kringla (Scandinavian Coffee Cake) recipe from Food.com.

Provided by Molly53

Categories     Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

4 eggs
1/2 cup sugar
1/2 cup butter, melted
1 cup raisins
1/2 cup citron, minced finely
2 cups sifted flour
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cardamom
1/2 cup finely chopped nutmeats

Steps:

  • Beat eggs and sugar until very light.
  • Add butter, raisins and citron.
  • Sift flour, baking powder, salt and cardomom together three times and add to first mixture.
  • Blend thoroughly.
  • Divide dough in half.
  • Shape into rings.
  • Place on a buttered cookie sheet.
  • Brush the tops with beaten eggs and sprinkle with sugar and finely chopped nuts.
  • Bake at 350F until a golden brown, about 30 minutes.
  • When cool, slice about 1 inch wide, as though slicing bread.

Nutrition Facts : Calories 406.3, Fat 18.7, SaturatedFat 8.7, Cholesterol 123.5, Sodium 349.4, Carbohydrate 53.6, Fiber 2.4, Sugar 23.4, Protein 8.6

SCANDINAVIAN COFFEE CAKE



Scandinavian Coffee Cake image

The Scandinavians love the taste of almond. This easy coffee cake incorporates it and is a nice, easy pastry to enjoy with that first cup of coffee (or the one afterwards ;-) ).

Provided by evelynathens

Categories     Breads

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 1/2 cups all-purpose flour
3/4 cup butter
3 tablespoons water
3/4 cup lingonberry preserves (or your favourite)
1 1/4 cups water
1/2 cup butter
1 cup all-purpose flour
1/2 cup ground almond meal (just grind up some blanched almonds in your processor to a coarse crumb)
1/4 cup sugar
1 teaspoon almond extract
1/4 teaspoon salt
3 eggs
1 cup powdered sugar
1 tablespoon butter, softened
1/2 teaspoon almond extract
1 tablespoon milk or 1 tablespoon cream
1/3 cup sliced almonds, toasted

Steps:

  • Heat oven to 350 degrees F. Place 1 1/2 cups flour in large bowl; cut in 3/4 cup butter until mixture resembles coarse crumbs. Stir in 3 tablespoons water with fork until flour mixture is just moistened. Press dough into a ball. Pat dough into 10-inch circle onto ungreased baking sheet. Spread preserves to within 1/2 inch of edge. Set aside.
  • Combine 1 1/4 cups water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat until mixture comes to a boil and butter is melted (careful milk does not overflow). Remove from heat; stir in 1 cup flour, almond meal, sugar and 1 teaspoon almond extract. Reduce heat to low. Cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat. Add eggs, one at a time, beating with wire whisk or wooden spoon until smooth and glossy.
  • Spread egg mixture over pastry and preserves. Bake for 50 to 55 minutes or until surface is crisp and golden. Cool completely (topping rises during baking and shrinks during cooling, forming custard-like layer).
  • Stir powdered sugar, 2 tablespoons butter and 1/2 teaspoon almond extract in small bowl until well mixed. Add enough milk or cream for desired glazing consistency. Drizzle glaze over puff; sprinkle with sliced, toasted almonds.

Nutrition Facts : Calories 661.6, Fat 37.3, SaturatedFat 20.2, Cholesterol 150.1, Sodium 378.3, Carbohydrate 74.1, Fiber 2.6, Sugar 36.1, Protein 8.9

KRINGLA II



Kringla II image

A wonderful Norwegian cookie recipe given to me by an old army buddy, these are fluffy and melt in your mouth delicious.

Provided by MBPG

Categories     World Cuisine Recipes     European     Scandinavian

Time P1DT1h5m

Yield 24

Number Of Ingredients 9

1 cup heavy cream
1 (8 ounce) container sour cream
1 ⅓ cups white sugar
2 tablespoons shortening
1 egg yolk
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract

Steps:

  • In a small bowl, stir together the heavy cream and sour cream. Cover and refrigerate overnight.
  • Let the sour cream mixture come to room temperature. It should take about 30 minutes. Preheat the oven to 475 degrees F (245 degrees C).
  • In a large bowl, mix the sugar, shortening, and egg yolk together using an electric mixer. Stir the vanilla and baking soda into the sour cream mixture. Stir the sour cream mixture into the bowl with the sugar and shortening until well blended. Combine the flour and baking powder; stir into the batter until fully incorporated.
  • Place the dough on a well-floured surface, as the dough will be sticky. Use ping pong ball sized pieces of dough, and roll out into an 8 or 9 inch rope. Form into a 'lazy eight' or 'infinity sign', and pinch the ends together. Place on ungreased cookie sheets.
  • Bake for 5 minutes in the preheated oven, or until slightly brown. Cool completely before storing in an airtight container. Store at room temperature for up to 5 days, or 1 month in the freezer.

Nutrition Facts : Calories 166.6 calories, Carbohydrate 23.8 g, Cholesterol 26.3 mg, Fat 7.1 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 91.9 mg, Sugar 11.2 g

HOW TO COOK A NORWEGIAN COFFEE CAKE (KRINGLA) RECIPE



How to Cook a Norwegian Coffee Cake (Kringla) Recipe image

Make and share this How to Cook a Norwegian Coffee Cake (Kringla) Recipe recipe from Food.com.

Provided by Timothy H.

Categories     Breads

Time 20m

Yield 12 serving(s)

Number Of Ingredients 8

1/2 cup butter or 1/2 cup margarine
1 cup sugar
1 teaspoon vanilla extract
1 large egg
1 cup buttermilk
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt

Steps:

  • Mix vanilla and egg, beat until mixed. add the buttermilk and the baking soda; (i have used 7up®) and sift the dry ingredients into this. add the rest of the ingredients, mix well. put the container into the refrigerator chill over night.
  • Take out and roll small pieces of the dough into long strips, then form them into a figure eight,(like a pretzel) put them back into the refrigerator for about an hour, when they have raised to approximately what looks to be the right hight. bake in a 450 degree f pre-heated oven for approximately 6 to 8 minutes, (may vary with the weather so keep an eye on them) but they should be a light brown before you remove them.
  • Refrigeration is one of the keys of "kringla" making. they must be refrigerated in order for them to get the flavor, you could bake them without refrigeration but you lose a lot of the flavor. you can also use. a: oatmeal. b: raisins. c: whole wheat.

Nutrition Facts : Calories 261.9, Fat 8.6, SaturatedFat 5.2, Cholesterol 38.8, Sodium 351.8, Carbohydrate 41.8, Fiber 0.8, Sugar 17.8, Protein 4.5

KRINGLA



Kringla image

Crisp cookie of Norwegian origin.

Provided by J. Storm

Categories     World Cuisine Recipes     European     Scandinavian

Yield 36

Number Of Ingredients 6

1 ½ cups white sugar
1 egg
2 ½ cups sour cream
4 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
  • Combine the sugar, beaten egg and sour cream together. Mix in the flour, baking soda and salt. Blend thoroughly.
  • Divide dough in half and form each half into a long roll. (Note: If your kitchen is warm, keep the half of dough you're not working with in the refrigerator.)
  • Cut off a narrow slice of dough. Roll lightly with hands on lightly floured board into pencil-like strip about 7 inches long. Form into a figure "8" , and pinch ends together. Place on cookie sheet. Repeat with remaining dough.
  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

Nutrition Facts : Calories 119 calories, Carbohydrate 19.6 g, Cholesterol 12.2 mg, Fat 3.6 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.1 g, Sodium 96.8 mg, Sugar 8.4 g

DANISH KRINGLE



Danish Kringle image

This recipe is from my father-in-law's mother who was born and raised in Denmark. It is a wonderful holiday pastry treat that is both beautiful and delicious. Plan to make your dough at least 1 to 2 days in advance--but it's very simple. It takes just a few minutes to prepare and refrigerate. Creating the kringle takes more time, but it is worth it!

Provided by Colleen Royal

Categories     Bread     Yeast Bread Recipes

Time 13h15m

Yield 18

Number Of Ingredients 8

1 cup butter
2 cups sifted all-purpose flour
1 cup sour cream
1 cup butter, softened
2 cups brown sugar
1 ½ cups chopped English walnuts, divided
1 cup confectioners' sugar
2 tablespoons water

Steps:

  • In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
  • Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
  • Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 35.2 g, Cholesterol 59.9 mg, Fat 29.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 15.2 g, Sodium 157.2 mg, Sugar 22.8 g

DANISH KRINGLE



Danish Kringle image

Everyone agrees that no store-bought kringle can top this homemade version. The nut filling and sweet glaze give this spectacular coffee cake great flavor.

Provided by Taste of Home

Time 50m

Yield 2 kringles (10 slices each).

Number Of Ingredients 15

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup cold butter
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1 large egg, room temperature, beaten
1-1/2 cups finely chopped pecans or walnuts
1 cup packed brown sugar
1/2 cup butter, softened
1 cup confectioners' sugar
4 teaspoons water
1/2 teaspoon vanilla extract
2 tablespoons chopped pecans or walnuts

Steps:

  • In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs. Dissolve yeast in warm water; stir into flour mixture with warm milk and egg. Beat until smooth (dough will be very soft). Cover and refrigerate at least 2 hours but not more than 24 hours. , Punch dough down. Divide dough in half; refrigerate one half. On a well-floured surface, roll remaining half into a 15x6-in. rectangle. , Combine filling ingredients. Spread half of the filling down center of rectangle in a 2-in. strip. Fold sides of dough over filling; overlapping 1-1/2-in.; pinch edges to seal. Shape into an oval; pinch ends together. Place seam side down on a greased 15x10x1-in. baking pan. Repeat with remaining dough and filling. Cover and let rise in a warm place for 30 minutes. , Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool for 15 minutes. Combine confectioners' sugar, water and vanilla; spread over the kringles. Sprinkle with nuts.

Nutrition Facts : Calories 268 calories, Fat 17g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 162mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

SWEDISH KRINGLES



Swedish Kringles image

This is a flaky bar-type treat that my mom made many times when I was a kid. It is a tasty almond-flavored treat that is nice at Christmastime!

Provided by Jodie Hay

Categories     Bread     Yeast Bread Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

1 cup all-purpose flour
½ cup butter
1 tablespoon water, or as needed
1 cup water
½ cup butter
1 cup all-purpose flour
3 eggs
1 teaspoon almond extract
1 cup confectioners' sugar
1 tablespoon heavy cream
1 tablespoon butter, softened
1 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea-sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet.
  • In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread filling over dough.
  • Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.
  • Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread icing over pastry as soon as it's removed from the oven.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 39.7 g, Cholesterol 137.1 mg, Fat 27.4 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 16.5 g, Sodium 202.4 mg, Sugar 15.6 g

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