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This recipe makes light and airy kringla that melts in your mouth. It can be eaten plain or with butter, as a snack or for breakfast. They're yummy any time of day!!
Course Breakfast, Snack
Cook Time 5 minutes
Total Time 5 minutes
Servings 35 kringla


  • 1 1/4 c. sugar
  • 1/2 c. butter
  • 1 large egg
  • 1 c. buttermilk
  • 3 1/2 c. flour
  • 1 t. baking powder
  • 1 t. baking soda (dissolve in the buttermilk)
  • 1/4 t. salt
  • 1 t. vanilla


  1. Cream together the sugar and butter. Mix in the eggs and vanilla.
  2. In another bowl, whisk together the dry ingredients - flour, baking powder and salt.
  3. Add the dry ingredients alternately with the buttermilk (that contains the baking soda).
  4. Chill the dough. The longer the better. At least a couple of hours, but overnight is the best.
  5. Preheat the oven to 450º.
  6. Roll small pieces of dough into a pencil shape. (My dough is usually a little sticky, so I've found I need to use flour to roll out the dough.)
  7. Form each pencil shape into a figure 8 and place it on a parchment paper lined baking sheet. (Don't worry if they're not perfect figure 8s. Mine usually look more like an ampersand. 😉)
  8. Bake until light brown, about 5-7 minutes. Check them at 5. You can always bake them longer if they need more time.

Recipe Notes

These freeze very well.  Put them in a freezer bag and when you're ready for one (or two or ...), pop them in the microwave for 15-20 seconds.  They taste like they're fresh from the oven.