Note: This is the first in a series of reader recipes I’ll be sharing in the weeks and months to come. Thanks to Lauren Carlson of Scandilø Baked Goods for sharing the following guest post! Do YOU have a beloved family recipe that connects you to your heritage or brings you back to sweet memories from your past? Click here to share YOUR family recipe–you might just see it featured on Outside Oslo!
By Lauren Carlson Geneva, NY
Growing up in North Dakota, I was surrounded by a lot of Norwegian and Norwegian-Americans. With that comes a lot of tempting Nordic goodies. There are a lot of talented bakers in my family, starting with my 107-year-old-Great Grandma Verna who worked as a baker and farm wife, my grandma Jo, my aunts, and of course, my mom.
As a young girl, I remember my mom often making kringle. She made it in the early morning to bring to her exercise class. When she came home, all that was left were buttery crumbs and globs of almond icing. I wasn’t too sad; I happily shmeared the icing and remaining kringle bits into a perfect crunchy, sweet bite.
One summer afternoon she pulled me aside and taught me how to make kringle. Over the years, I learned the traditional bakes like berlinerkranser, fattigman, skoleboller, and flettekrans. This was the catalyst for my love of baking and the inspiration for my small baking business, Scandilø, out of Geneva, NY. But kringle will always be my favorite.
It is easy to make (only 4 ingredients!), impressive to look at, and easy to eat! Buttery crunch, puffy, silky, eggy center, draped in almond icing. It’s all you need with a stiff cup of coffee.
Kringle is something that makes a regular appearance in my kitchen (and freezer, as it freezes beautifully). If you are looking to impress or simply to indulge, give kringle a try.
Lauren’s Family Kringle — Swedish Kringle (or Danish or Norwegian depending on the baker)!
Recipe from Lauren Carlson
Here is the recipe my Mom and Grandma Jo use for kringle. It is such a simple recipe, as you know, but they streamlined it even more. They don’t bother dividing the recipe into two strips—no time for that with 5 kids running around the farm! Rather, they form the dough into one long, wide shape to fit a 9 x 13” pan. So that is exactly what I do.
Heat oven to 350 degrees. Cut 1/2 cup butter into 1 cup flour. Add 2 tablespoons of ice water over mixture; mix with fork or pastry cutter, even your hands. Round into ball; divide in half (if you want to or just shape to fit a 9 x 13” pan). On a lined or ungreased baking sheet, shape each half into a strip, about 12 x 3 inches.
In a saucepan, heat 1/2 cup butter and 1 cup of water to rolling boil. I like to cut the butter up in pieces to help the butter and water come to a boil evenly. Remove from heat and add almond extract. Add 1 cup flour all at once. Stir (with fervor!) until a ball form. Beat in eggs one at a time, until smooth. Don’t worry if the batter looks slimey. It will eventually all combine beautifully. Do know it is a very thick, gluey texture. Divide in half if you made 2 strips; spread each half evenly over strips leaving no border or edge. If you made just one large kringle do the same by spreading evenly over entire kringle.
Bake about 60 minutes or until light brown. Cool and frost.
GLAZE:Mix 1 1/2 cups confectioners’ sugar, 2 tablespoons room temperature butter, 1 1/2 teaspoons almond extract or vanilla and 1-2 tablespoons hot water. Beat until smooth and smear.