Kringla

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

Ingredients

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

Instructions

Cream together the sugar and butter. Mix in the eggs and vanilla.
In another bowl, whisk together the dry ingredients - flour, baking powder and salt.
Add the dry ingredients alternately with the buttermilk (that contains the baking soda).
Chill the dough. The longer the better. At least a couple of hours, but overnight is the best.
Preheat the oven to 450º.
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.)
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. 😉)
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.