KRINGLAS (NORWEGIAN FIGURE-8 COFFEEBREADS)

Apr 29

Apr 29 KRINGLAS (NORWEGIAN FIGURE-8 COFFEEBREADS)

The Kitchen Scholar

Breads

SOURCE: BEATRICE OJAKANGAS. THE GREAT SCANDINAVIAN BAKING BOOK.

Kringla means “ring” or “round” in the archaic Nordic language because the coffeebread has overlapping circles for its overall shape. The figure-of-eight or lemniscate physique also gives the coffeebreads an uncanny resemblance to the pretzel, more likely, a throwback call to the pervasive German connections and influences in its birthplace of Bergen, Norway since the Hanseatic League heydays. Modern bakeries and coffee shops have been very liberal in their Kringla interpretations, but incorporating anise seeds for a characteristically earthy licorice-mimicking flavor remains a tradition in Norwegian households. — *Kringla* means “ring” or “round” in the archaic Nordic language because the coffeebread has overlapping circles for its overall shape. The figure-of-eight or lemniscate physique also gives the coffeebreads an uncanny resemblance to the *pretzel*, more likely, a throwback call to the pervasive German connections and influences in its birthplace of Bergen, Norway since the Hanseatic League heydays. Modern bakeries and coffee shops have been very liberal in their *Kringla* interpretations, but incorporating anise seeds for a characteristically earthy licorice-mimicking flavor remains a tradition in Norwegian households.

Ingredients

1 1/2 tablespoons/14 grams active dry yeast

1/2 cup/120 mL warm water about 110°F/40°C

1/2 cup/100 grams sugar

1/2 cup/120 grams unsalted butter, melted

1 cup/250 mL light cream

1 tablespoon/7 grams anise seeds, crushed in a mortar and pestle, spice mill OR coffee grinder

2 large eggs, lightly beaten

4 to 4 1/2 cups/520 to 575 grams all-purpose flour

Melted butter for brushing

Specific Equipment

Large mixing bowl

Wooden spoon or spatula

Plastic wrap

Baking tray or baking sheet lined with parchment paper OR lightly greased

Pastry brush

Makes 60 coffeebreads

Instructions

1. Combine the yeast and warm water in a large mixing bowl until yeast has completely dissolved. Stir in 1 tablespoon/13 grams granulated sugar and set aside for 5 minutes or until the yeast has foamed.

2. Stir in the rest of the sugar, melted butter, light cream, crushed anise seeds, and eggs. Continue beating with a wooden spoon or spatula until well-blended.

3. Stir in the flour, adding1 cup/130 grams at a time and continue beating until the mixture is smooth and satiny. Cover the mixing bowl with plastic wrap and refrigerate the dough rest for 2 to 24 hours. The longer the dough stays under refrigeration, the more easily malleable the dough is for shaping.

4. Transfer the dough to a lightly floured surface and cut into large walnut-sized pieces. Roll out the dough into strands about 8 inches/20 cm long. Twist the dough strands into figure-eights and place on the baking tray or baking sheet. Let the dough rise for 1 hour or until puffy.

5. Preheat oven to 400°F/200°C.

6. Bake the dough for 15 minutes or until golden. Remove the baked Kringlas from the oven and brush with melted butter.