*This blog post is an updated version of a previous blog post
about kringler from 2014 but with a new recipe.
According to history, a 7th-century monk wanted to reward his students with small pieces of bread shaped in the same way the children kept their arms during prayer. He named the baked good “pretiolas”—”a little reward”. The idea was quickly adopted across Europe, and the kringle became a symbol of luck and a long, prosperous life.
The kringle achieved particular fame in 1510 when Turkish troops attempted to dig their way into access Austria by digging their way underground through the wall into Vienna. The bakers, who were the only ones at work at that time of night, heard the noise and the attack was prevented as a result. As a reward, the bakers received their own seal, which among other things included the kringle, and later became the bakers’ symbol.
The Norwegian word kringle is an old word, meaning ring or circle. In his introductory notes in his royal history saga stories, Snorre Sturlasson (an Icelandic poet and politician) described the creation of the world as “Kringla heimsins” (the world’s circle) in Norse. His sagas have later become known as “Heimskringla”, a story about the Norwegian kings. I won’t go into more detail in this post, but who knew this pastry had such a long and interesting history?
Bergen is the place in Norway best known for its kringle. The tradition most likely came from German or Dutch salesmen who conducted business on the dock in the coastal city (“Bryggen”). Perhaps this is where the connection to the German salty pretzel comes in? Regardless, kringler from Bergen was hugely popular all over the country. Fishermen from the north were not shy—they even transported kringler back home north in empty coffins!!
Both sweet and savory versions of kringle exist and many are filled with nuts, confectioners glaze and pastry cream among many other delectable things. In my area of Norway however, kringler are more often than not filled, but rather plain. The pastry cream-filled version we refer to as “wienerbrød”. I will undoubtedly be writing about and posting some recipes for these tasty pastries in the near future!
I should also quickly mention the correct pronunciation of kringle is “Kring-LUH” – not “Kring-EL” which so many Americans say and I sometimes don’t connect the dots about which pastry they are trying to tell me about 🙂
I baked a perfect example of a kringle wreath over the weekend, filled with butter, sugar, and cinnamon, drizzled with a light confectioner’s glaze and sprinkles of almonds on top. It’s the classic flavors of traditional pastries and although there are a million different varieties, there’s something just so satisfying about this simple combination. This dough is very light, soft and airy, not too sweet and just the perfect afternoon snack with a hot cup of coffee.
The kringle freezes very well too, and in fact, I did just that, otherwise I would have been snacking on kringle all week, and that just won’t help me get into shape for the spring and summer! Just make sure you freeze the kringle the same day you bake it (and of course after you’ve had several slices!), then you can re-heat it in the oven at about 300-325° Fahrenheit (150-175° Celcius) for 10-15 minutes and it will taste just as fresh as the first day you baked it!
CINNAMON-SUGAR NORWEGIAN KRINGLE WREATH
For the dough:
5 ¼ cups (1 ½ lbs) or 650 grams all-purpose flour
1 ½ cups (3 ½ dl) non-dairy milk (almond, soy or cashew work well)
2 tsp active dry yeast
½ cup (115 grams )sugar
1 stick (1/2 cup / 113 grams) cold vegan butter like Earth Balance, diced
For the filling:
6 tbsp vegan butter, melted
2 tbsp cinnamon
1/3 cup (75 grams) sugar
Extra vegan butter (melted) for brushing the dough
For confectioner’s glaze:
1 ½ cups (150 grams) confectioner’s sugar
about 2 tbsp water
1/3 cup (20 grams) sliced almonds, for garnish
To make the dough:
Add all the ingredients in the bowl of a stand mixer, with the exception of the butter. The milk doesn’t have to be warm, you can add everything in cold. Fitted with the dough hook, knead the dough on low for about 10 minutes. You may need to add a little more milk if the dough seems dry, or more flour if it seems too sticky.
After 10 minutes, add the diced butter and knead for another 10 minutes, until you have a smooth dough that releases from the side of the bowl. Again, a few tbsp of flour might be needed to just pull it all together.
Once you have a firm, smooth ball, cover it with a clean towel and let it rise for about 2 hours.
On a clean work surface, sprinkle a little flour and roll out the dough until you have a rectangle that’s about 25 inches (60 cm) long. Brush the melted butter on the surface, and sprinkle the combined sugar and cinnamon evenly over it.
Start folding the dough form the bottom and the widest part until you have a link (much the same way as you make cinnamon buns), place the folded edges facing down.
Using a knife, cut the link in half lengthwise, leaving jus 2-3 inches intact at the end, and fold one end over another, “braiding” the links together where the exposed cut side with the cinnamon filling will be facing up. This can be slightly messy/tricky at first but it will work, I promise!
Shape the link into a circle, and transfer to a greased baking sheet. Place a clean towel on top and let it rise for another 45 minutes.
In the meantime, heat the oven to 400° Fahrenheit (200° Celcius).
Brush the kringle with the remaining butter and sprinkle on the chopped almonds.
Place the kringle sheet on the middle rack and bake for about 20-25 minutes until golden on top. Place on a cooling rack, and make the confectioner’s glaze while you wait for it to cool down.
In a small bowl add the confectioner’s sugar, and add in the water 1 tbsp at a time until you get a thick paste. I like to add the paste into a piping bag, and just pipe out some circular patterns on the kringler, but you can also just use a spoon or fork.
Decorate with the glaze and serve with your favorite hot beverage!