Norwegian Coffee Cake"Kringlas"

* Exported from MasterCook *

NORWEGIAN COFFEE CAKE "KRINGLAS"

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Desserts
Cakes Norwegian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c MARGARINE.
1 c SUGAR.
1 t VANILLA.
1 EGG.
1 c BUTTERMILK.
1 t SODA.
3 c FLOUR.
2 1/2 ts BAKING POWDER.
1 t SALT.

Try mixing Vanilla and egg beat until mixed. Add the
Buttermilk and the Soda; (I have used 7up) and sift
the dry ingredients into this. add the rest of the
ingredients, mix well. Put the container into the
refrigerator chill over night. Take out and roll small
pieces of the dough into long strips, then form them
into a figure eight,(like a pretzel) put them back
into the Refrigerator for about an hour, when they
have raised to approximately what looks to be the
right hight. Bake in a 450 deg pre-heated oven for
approximately 6 to 8 minutes, ( May vary with the
weather so keep an eye on them).But they should be a
light brown before you remove them. Refrigeration is
one of the keys of "KRINGLA" making. They must be
refrigerated in order for them to get the flavor, you
could bake them without refrigeration but you lose a
lot of the flavor. You can also use.

A: OATMEAL. B: RAISINS. C: WHOLE WHEAT.

You can fill them with your favorite filling, Cream
Cheese, Jelly, ETC. you don't need eggs or yeast. They
are not too sweet, and definitely not Boring like a
bagel, (Sorry Bagel lovers, VBG). It is a coffee Bread
not like Muffins, which are too sweet, and also do not
have too many calories. This recipe came from a fella
from the town of LOS OSOS CA He is a out of work
Carpenter who started baking and selling these
wonderful Rolls, He said that this is an original
recipe that he got from his grandmother, (Yea for the
Grandmas). Ive tried Nuts, and love the cream Cheese
one, You could even use Custard Filling, Ive also used
Different flavored oils like Pure orange oil,
Butterscotch, several Berries types. and they turned
out just great. Hope you enjoy them. Formatted by
Elaine Radis



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