Norwegian Figure-8 Cakes Kringla

1. 1

   In large mixing bowl, dissolve yeast in the warm water.

2. 2

   Add 1 Tablespoon of the sugar and let stand until yeast foams, about 5 minutes.

3. 3

   Add the remaining sugar, butter, cream, anise seed, and eggs.

4. 4

   Beat well.

5. 5

   Stir in the flour, 1 cup at a time, beating well to keep mixture smooth and satiny.

6. 6

   All of the flour should be moistened.

7. 7

   Cover and refrigerate for 2 to 24 hours.

8. 8

   Cover a baking sheet with parchment paper or grease lightly.

9. 9

   Turn dough out onto a lightly floured work surface.

10. 10

    Cut it into pieces the size of large walnut.

11. 11

    Roll out to strands about 8 inches long.

12. 12

    Twist into figure-8s.

13. 13

    Place on baking sheets.

14. 14

    Let rise 1 hour until puffy.

15. 15

    Preheat oven to 400 F.

16. 16

    Bake for 15 minutes until golden.

17. 17

    Brush baked kringla with melted butter.

18. 18

    These are best served just out of the oven.

19. 19

    The Great Scandinavian Baking Book.

* Per serving · 4 servings · Values may vary.

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