Recipe: 3 Kringla recipes

Swedish Kringla

1/2 cup butter
1 cup flour
1 Tblsp water
1 cup water and 1/2 cup butter boiled together
1 cup unsifted flour
1 tsp almond extract
3 eggs

Mix first three ingredients as for pie crust. Divide into 2 equal portions. Pat out on cookie sheet into two 4x15 inch strips; set aside. After the water-butter mixture boils, remove from heat and immediately add unsifted flour. Beat briskly until mixture is smooth and follow spoon. Add eggs one at a time, beating well after each one. Add extract. Plop the stiff egg mixture on the crust. Bake at 350 for 55 minutes. Ice with powdered sugar frosting. cut in diagonal strips for serving.

Kringla

1 cup sugar
1 tsp soda
1 tsp baking powder
1 tsp vanilla
1/4 tsp salt
2 egg yolks
1/2 cup shortening
3 cups flour
1 cup buttermilk

Mix sugar, shortening, egg yolks, and salt. Mix soda in a small amount of buttermilk; add and beat with mixer until fluffy. Then add the rest of the buttermilk. Sift together 1 cup flour and baking powder; add to above ingredients. Add vanilla and 2 cups flour. Refrigerate for several hours. Roll out on lightly floured board into figure eights. Bake on a lightly greased pan at 425 for 8-10 min.

Kringla

1 1/3 cup sugar
1 cup buttermilk
1 cup whipping cream
1 tsp soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
4 cups flour (or stiff enough to roll out)

Mix all ingredients together. Put soda in the buttermilk and baking powder in the flour. Roll out with enough flour so it doesn't stick. Put in one big fat roll. With a knife, cut off enough to make each kringla. Form like a pretzel and place on cookie sheet. These take a very hot oven, 400-500 degrees. If they do not brown on top, put the oven on broil for a few seconds. Watch carefully as they burn easily. When brown, brush with melted butter. Place on rack to cool. When slightly warm, place in a tight container to keep them moist.