Norwegian Figure-8 Cakes Kringla

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 packages active dry yeast
• 1/2 cup warm water, 105 to 115 f.
• 1/2 cup sugar
• 1/2 cup melted butter
• 1 cup light cream
• 1 tablespoon anise seed, crushed
• 2 eggs, room temperature
• 4 -4 1/2 cups unbleached all-purpose flour
• melted butter, to brush baked kringla

Recipe

• 1 in large mixing bowl, dissolve yeast in the warm water.
• 2 add 1 tablespoon of the sugar and let stand until yeast foams, about 5 minutes.
• 3 add the remaining sugar, butter, cream, anise seed, and eggs.
• 4 beat well.
• 5 stir in the flour, 1 cup at a time, beating well to keep mixture smooth and satiny.
• 6 all of the flour should be moistened.
• 7 cover and refrigerate for 2 to 24 hours.
• 8 cover a baking sheet with parchment paper or grease lightly.
• 9 turn dough out onto a lightly floured work surface.
• 10 cut it into pieces the size of large walnut.
• 11 roll out to strands about 8 inches long.
• 12 twist into figure-8s.
• 13 place on baking sheets.
• 14 let rise 1 hour until puffy.
• 15 preheat oven to 400 f.
• 16 bake for 15 minutes until golden.
• 17 brush baked kringla with melted butter.
• 18 these are best served just out of the oven.
• 19 the great scandinavian baking book.