Margaret'S Kringla
Kringla are traditional Scandinavian cookies shaped into figure eights, lightly boiled and baked to golden perfection. Perfect with butter, they offer a delightful, crispy treat.
Ingredients
- your favorite plain white bread dough (less the shortening) ⓘ
Instructions
- Mix your favorite plain white bread dough until smooth, excluding the shortening.
- Take a small amount (1/2 cup) and roll it with your hands into a long strip, curling it into a figure 8 shape. Let them rest on your counter until you make many.
- Bring a large kettle of water to a boil.
- Place each Kringla in the boiling water until it floats to the top, similar to donuts.
- Remove the Kringla and place them on a well-greased cookie sheet.
- Bake at 350°F (175°C) until golden brown, about 15 minutes depending on size.
- Serve fresh with butter for the best flavor.
Tips & Substitutions
For a lighter texture, consider adding a tablespoon of sugar to the dough for a slight sweetness without altering the flavor significantly. If you're short on time, store-bought bread dough can be used as a quick substitute. Remember to knead the dough well for optimal elasticity, ensuring the Kringla have a nice rise when boiled.
Serving Suggestions
These Kringla are best enjoyed fresh and warm, slathered with butter for an indulgent treat. They pair beautifully with a cup of coffee or tea, making them perfect for breakfast or a snack. Consider serving them alongside a refreshing Grapefruit Cooler for a delightful contrast.
Storage & Reheating
To store leftover Kringla, place them in an airtight container at room temperature for up to two days. For longer storage, freeze them in a single layer, then transfer to a zip-top bag for up to a month. Reheat in the oven at 350°F (175°C) for about 5-7 minutes to restore their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Margaret'S Kringla contains roughly 4 calories, with 0g protein, 1g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of white flour for the dough?
Yes, you can use whole wheat flour, but it may result in a denser texture. Consider mixing half whole wheat and half white flour to maintain a lighter consistency while adding some nutritional value.
What should I do if my dough isn't rising?
If your dough isn't rising, check the freshness of your yeast. Ensure that your water is warm, not hot, as high temperatures can kill the yeast. Allow the dough to rest in a warm, draft-free area to encourage rising.
Can I add flavors or spices to the dough?
Absolutely! You can incorporate vanilla extract, almond extract, or spices like nutmeg or cinnamon to the dough for added flavor. Experimenting with these can give your Kringla a unique twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).