Kringla: A Taste of Nordic Tradition, Whispered from My Grandmother’s Kitchen

The scent of Kringla, that distinctive aroma of warm dough laced with a hint of nutmeg or cardamom, is a portal to my childhood. It transports me back to my grandmother’s bustling kitchen, a place where flour dust danced in the sunlight and the rhythmic thud of dough being kneaded was the soundtrack to our days. She, with her perpetually flour-dusted apron and a twinkle in her eye, would patiently guide my small hands as we shaped these intricate knots. Each Kringla was a tiny masterpiece, a promise of sweet, slightly chewy goodness. It wasn’t just about the cookie; it was about the shared moments, the hushed stories, and the enduring love baked into every single batch.

Recipe Overview

• Prep Time: 45 minutes (plus at least 5 hours chilling time)
• Cook Time: 5-7 minutes per batch
• Total Time: Approximately 6 hours to overnight (including chilling), plus baking time
• Servings: Approximately 40 cookies
• Yield: 40 cookies
• Dietary Type: Vegetarian

Ingredients

This recipe calls for simple, wholesome ingredients that come together to create a truly unique cookie. The dough, while initially soft, transforms into something magical after its chilling period.

• 3 cups all-purpose flour
• 2 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg (optional) or ¼ teaspoon ground cardamom (optional) – This is where you can personalize your Kringla. Nutmeg offers a warm, familiar spice, while cardamom provides a more exotic, fragrant note.
• ½ cup unsalted butter, softened (this is equivalent to 1 stick of butter)
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk or 1 cup sour milk – If you don’t have buttermilk, you can make sour milk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5-10 minutes until it slightly curdles.

Equipment Needed

• Medium mixing bowl
• Large mixing bowl
• Electric mixer (handheld or stand mixer)
• Whisk or fork
• Rubber spatula or wooden spoon
• Plastic wrap
• Well-floured work surface
• Sharp knife or pizza cutter
• Baking sheets or trays
• Wire cooling racks
• Airtight container (for storage)
• Waxed paper (for storage)

Instructions

Crafting Kringla is a process that rewards patience, especially with the crucial chilling step. Don’t rush it; the result will be worth every moment.

1. Combine the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and your chosen spice – either nutmeg or cardamom, if you are using it. Set this mixture aside for now.

2. Cream the Butter and Sugar: In a large mixing bowl, using an electric mixer, beat the softened butter on medium to high speed for about 30 seconds. Then, add the granulated sugar and continue to beat until the mixture is light and fluffy. This process incorporates air, which contributes to the cookie’s texture.

3. Incorporate Wet Ingredients: Add the egg and vanilla extract to the creamed butter and sugar mixture. Beat well until everything is thoroughly combined and smooth.

4. Alternate Dry and Wet: Now, it’s time to bring the dough together. Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk (or sour milk). Begin and end with the flour mixture, mixing until just combined after each addition. Beat until the dough is well mixed. Be aware that the dough will be soft and sticky at this stage; this is perfectly normal.

5. The Crucial Chill: This is a vital step for handling the soft dough. Cover the bowl tightly with plastic wrap. Refrigerate the dough for at least 5 hours, or preferably overnight. If you’re in a hurry, you can freeze the dough for 3 to 4 hours until it’s firm enough to handle. This chilling period allows the gluten to relax and the starches to absorb moisture, making the dough much easier to shape.

6. Divide and Conquer: Once the dough is well-chilled and firm, divide it in half. Return one half to the refrigerator to keep it cold while you work with the other half. This prevents the dough from becoming too soft and unmanageable as you shape the cookies.

7. Roll and Cut: On a well-floured work surface, roll out one half of the dough into a 10 x 5-inch rectangle. Aim for an even thickness. With a sharp knife or pizza cutter, cut the rectangle into twenty 5 x ½-inch strips.

8. Prepare for Baking: Place half of these strips on a baking sheet or tray. Place this tray in the refrigerator while you shape and bake the first 10 strips. This ensures that the dough remains cold and firm during the shaping process.

9. Shape the Kringla: Take one strip of dough at a time. Roll each strip into a 10-inch long rope. There are two classic ways to shape them:

   • The Loop and Twist: Shape each rope into a loop, crossing the ends about 1 ½ inches from the tips. Twist the rope at the crossing point. Then, lift the loop over to touch the ends and seal, forming a pretzel-like shape.
   • The Fold and Twist: Alternatively, fold each 10-inch-long rope in half and then twist it 3 times. Finally, seal the ends together.

10. Arrange for Baking: Place the shaped cookies 2 inches apart on ungreased cookie sheets. Leaving adequate space prevents them from sticking together as they bake and expand slightly.

11. Bake to Perfection: Preheat your oven to 425°F (220°C). Bake in the preheated oven for 5 to 7 minutes. You’re looking for the cookie bottoms to be a light brown. The tops will likely remain pale, which is characteristic of this cookie. Keep a close eye on them, as they bake quite quickly.

12. Cool and Repeat: Remove the Kringla from the cookie sheets as soon as they are out of the oven and cool slightly on wire racks. While the first batch cools, repeat the shaping and baking process with the remaining dough strips and the second half of the chilled dough.

13. Serving: These Kringla are delightful served warm with softened butter, if desired, or enjoyed cool.

14. Storage: To store completely cooled cookies, place them in layers separated by waxed paper in an airtight container. Cover tightly. Store at room temperature for up to 3 days or freeze for up to 3 months.

Expert Tips & Tricks

• Dough Handling: The key to successfully shaping Kringla is keeping the dough cold. If at any point the dough becomes too soft and sticky to handle, return it to the refrigerator for 15-20 minutes to firm up.
• Uniform Strips: For consistent cookies, use a ruler when cutting the dough strips. Uniform strips will bake more evenly.
• Oven Variability: Ovens can vary. If your cookies tend to brown too quickly on the bottom, you can place a baking sheet on the rack below your cookie sheet to shield the bottoms. Conversely, if they aren’t browning enough, you might need to bake them a minute or two longer.
• Make Ahead Magic: The dough can be made and chilled for up to 2 days in advance. If chilling for longer than 24 hours, it might become a bit stiff; let it sit at room temperature for 15-20 minutes before shaping.

Serving & Storage Suggestions

Kringla are wonderfully versatile. Their slightly sweet, subtly spiced flavor makes them a perfect accompaniment to your morning coffee or tea. For a more traditional Nordic treat, serve them alongside a dollop of good quality butter or a light fruit jam. They are also excellent on a cookie platter, offering a unique texture and shape among other treats.

When storing, ensuring they are completely cooled before sealing them in an airtight container is crucial to prevent sogginess. The waxed paper layers prevent sticking, maintaining their delicate shapes. For longer storage, the freezer is your best friend; wrap them well to prevent freezer burn.

Nutritional Information

Here’s an approximate nutritional breakdown for Kringla, based on the ingredients listed. Please note that these are estimates and can vary based on exact ingredient brands and preparation methods.

Nutrient	Amount per Serving	% Daily Value
Calories	79 kcal
Total Fat	3 g	4%
Saturated Fat	1.5 g	8%
Cholesterol	12 mg	4%
Sodium	108 mg	5%
Total Carbohydrate	12.5 g	5%
Dietary Fiber	0.2 g	1%
Sugars	5.3 g
Protein	1.4 g	3%

Note: The “Calories from Fat” is approximately 33 calories, which is about 42% of the total calories. Daily values are based on a 2,000 calorie diet.

Variations & Substitutions

• Citrus Zest: For a brighter flavor, add the zest of ½ a lemon or orange to the dough along with the egg and vanilla.
• Gluten-Free Option: While challenging due to the dough’s softness, a gluten-free flour blend can be experimented with. You may need to adjust the liquid content and chilling time significantly.
• Spiced Variants: Beyond nutmeg and cardamom, consider a pinch of cinnamon or allspice for a different warm spice profile.

FAQs

Q: Why is the Kringla dough so sticky?
A: The high ratio of liquid (buttermilk/sour milk) to flour, combined with the softened butter, creates a naturally soft and slightly sticky dough. Chilling is essential to make it manageable.

Q: Can I make Kringla without buttermilk?
A: Absolutely! You can easily make sour milk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5-10 minutes.

Q: How do I get my Kringla to hold their shape?
A: Ensuring the dough is thoroughly chilled is paramount. Working with cold dough and placing shaped cookies back in the refrigerator before baking can also help maintain their form.

Q: My Kringla bottoms are browning too quickly. What should I do?
A: Try placing an extra baking sheet on the rack below your cookie sheet to act as a heat shield. You can also slightly reduce the oven temperature for subsequent batches.

Q: Can I add decorations to Kringla?
A: While traditionally served plain, you could brush them with a light egg wash and sprinkle with coarse sugar before baking for a touch of sparkle and crunch.

A Final Word

Baking Kringla is more than just following a recipe; it’s an act of connection to tradition and a wonderful way to create something truly special from simple ingredients. As the aroma fills your home, I hope it brings you as much joy and comfort as it has brought me over the years. Don’t hesitate to experiment with the spices and make them your own. Share them with loved ones, and savor the sweet, satisfying crunch of this delightful Nordic cookie. Happy baking!