Kringla is atop my list of favorite edibles in two separate categories:
1. Comfort food
2. Hockey food (meaning food I particularly enjoy while watching a hockey game. There’s nothing like a plate of kringla or waffles and a mug of cocoa to snack on while taking in some hockey on a cold winter’s day.)
Distinct though these headings may usually be, they converged most cruelly this past week. My beloved Washington Capitals were rudely ousted from the Stanley Cup playoffs. It is hardly surprising that I was immediately possessed with the idea of whipping up a nice big batch of comforting kringla.
If you are not familiar with what kringla is, the best description I can give you is that it’s a sort of light, cakey cookie of Scandinavian origin. According to Google Translate, the Norwegian translation of “kringla” is “pastry.” The Swedish is “pretzel.” None of those terms seem just right to me, but I have no better definition to offer. In any case, if you’re looking for some soul food, or a hockey snack (or both) I highly recommend giving kringla a whirl.
1 C Sugar
1 C butter or margarine
1 tsp. Vanilla
1 tsp. Salt
2 tsp. Baking soda
3 tsp. Baking powder (I use just a little less baking soda & powder than this recipe calls for.)
3 C Flour
Extra flour to keep dough from being too sticky & disagreeable (1/4 to 1/2 C)
Cream the butter and sugar. Add the rest of the ingredients (save the extra flour) and mix well. You should have a thick, sticky dough. Chill for at least two hours, or overnight.
Preheat oven to 375°. Take a small hunk of the chilled dough and roll between your hands, the way you used to as a child to make snakes out of play-dough. Use the reserved flour to keep the dough from sticking to your hands. Roll your snake-shaped dough into a sort of pretzel shape and place a few inches apart on a cookie sheet (you shouldn’t have to grease it.) Bake about 10 minutes, or until the kringla are lightly golden.
While I often enjoy kringla on wintry evenings, it is quite adaptable to any season. Have it with a nice cuppa cocoa or chamomile tea in the winter, or with fresh strawberries and a glass of milk in July. Kringla is golden, fluffy and not super sweet. You can enjoy it at any time of the year as a snack, dessert, or even breakfast.