* This post has been compensated through the AE Dairy Blog Ambassador program. All views and opinions shared are my own. *
Mother's Day always makes me think of back home. I loved growing up on a corn, soybean, pig and sheep farm in Central Iowa. I lived on the county line, which caused a slight identity crisis growing up, but one great thing about growing up in the middle of literally the entire state, I was close to several cultures and was able to experience Iowa's heritages. I am proud to have a large German ancestry, but I have to admit, I loved living close to a large Norwegian and Scandinavian area. Man do the Norsemen know how to bake! I grew up wanting to have a Norwegian wedding cake on my special day, and I knew which Mom out of my classmates made the best Kringla.
I got to thinking about Kringla this week as I was craving a sweet, yet light, breakfast pastry. Kringla are a great coffee cookie, or for the non coffee drinkers out there like myself, I love mine with a cup of hot tea or simply a glass of chocolate milk. And, they aren't just for breakfast. They're a great cookie for anytime during the day. I think what makes Kringla rich, yet soft, is the buttermilk. You can't go wrong with buttermilk! I love using AE Dairy Buttermilk in chocolate cake, pancakes, and even my onion ring batter.
2 1/2 cups sugar
1 cup butter
2 cups AE Buttermilk
7 cups flour
2 tsp baking powder
2 tsp baking soda (dissolve in buttermilk)
1/2 tsp salt
1 Tbsp vanilla
Cream together sugar and butter; mix in eggs. Add dry ingredients alternately with buttermilk. Chill dough (the longer the better - I would suggest overnight if possible, otherwise at least a couple of hours). Roll small pieces into a pencil shape on a floured surface and then form into a figure 8. Bake at 450F until light brown (about 5 minutes).
* I also recommend putting your dough back into the refrigerator between batches to keep it chilled.
So, celebrate Iowa's Scandinavian heritage and have some Kringla with your Mom this Mother's Day. What ethnic foods do you love? Remember to Comment for a Cause!
Kingla is my favorite! I first made it with my grandma my first year of 4-H. So many memories of trying to make the perfect figure eight shape! Grams and I used a large circle cookie cutter, and a size smaller cutter to form a donut shape, and then flipped one half of the circle to the other and it makes a perfect figure eight every time!ReplyDelete
Did you get a blue ribbon? Love hearing about your 4-H memory.Delete
These look picture perfect. I love baking with buttermilk.ReplyDelete
Isn't buttermilk great? It really adds that little something to baked goods - just an added bit of richness.Delete
My Grandma Schermer always used to make Kringla, so this makes me smile and give me warmth in my heart! Love it!ReplyDelete
That makes me smile :)Delete
I live in Iowa too! I am noticing a lot of kringla recipes say to dissolve the baking soda in the buttermilk.This recipe is almost exactly like the onemy mother in law gave me.Except there is 1/2 C.more sugar, 1/2tsp more baking powder,and 1C.more flour. And she always used (Imperial margarine in her recipes,Gold metal flour) She says it just turned out better. Could I still use the Imperial margarine ? Like I would if I was using her recipe ?I like yours because it is basically the same recipe just doubled. Thank you for sharing.Delete
I'm sure you could!Delete
Having grown up on what we call Kringles I had to save this recipe although I do have the family recipe. My grandfather moved here from Sweden. You really really need some nutmeg in here. they are more of a sweet bread roll with a bit of flavor nice!ReplyDelete