Great-grandma Ellen's Swedish kringle

*bread, pastry

Photo by Deb A.
Adapted from bing.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bing.com

Ingredients

  • 2

    pkgs yeast

  • 1/2

    C water

  • 2

    C milk

  • 3/4

    C sugar

  • 1 1/2

    t salt

  • 1/2

    C butter or margarine

  • 7

    C flour

  • 6

    crushed cardamom seeds

  • powdered sugar for dusting

  • cream for brushing

Directions

Dissolve yeast in 1/2 C lukewarm water. Scald the milk being cautious not to burn just until it begins to foam and bubble around the edges. Add the butter and cool until just lukewarm. Combine the milk mixture, dissolved yeast, sugar and salt mixing well. Then stir in beaten eggs and just enough of the flour to create a soft sponge dough. Beat well. Add the remaining flour and cardamom making a stiff dough and knead. Put the dough in a greased bowl, cover and allow to rise until doubled in size. (about 2 hours in a warm location) Knead raised dough down and leave to rise again until very light texture. Punch down and roll into a long rope. Cut and twist strips into a figure eight. Allow to sit covered and rise again. Preheat oven to 350. After they have risen again, brush the tops with the cream or milk and sprinkle with powdered sugar. Bake for 12-15 minutes or until just beginning to brown. Let sit for 10 minutes or so then transfer to a wire baker's rack to cool completely.

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