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–+ servings

Bestemors Aniskringler 

Many Norwegians remember their grandmothers serving these pastries to them as children and today I’m sharing my grandmother’s recipe with you—one my family’s been baking for decades! A cherished traditional pastry, aniskringler get their aromatic licorice flavor, characteristic of Nordic baking, from crushed anise seeds.
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Servings: 24 kringler
Author: Sunny Gandara | Arctic Grub

Ingredients

  • 2½ cups (6 dl) non-dairy milk (I like unsweetened organic soy milk)
  • 1 packet (2¼ teaspoon) dry active yeast
  • ¾ cup (150g) sugar
  • 1 teaspoon salt
  • 2 teaspoons anise seeds
  • 5⅓ cups (about 800g) all-purpose flour
  • 1½ sticks (180g) vegan butter, chilled and diced
  • Non-dairy milk for brushing the top of the kringler

Instructions

  • Combine all the ingredients except the butter into the bowl of a stand mixer fitted with the dough hook and knead on medium-low for about 10 minutes.
  • Add the butter and knead for another 10 minutes until you have a smooth, shiny, and elastic dough.
  • Cover the bowl with a clean kitchen towel and let rise in a warm spot until the dough has doubled in size, about 1½ hours.
  • Prepare two baking sheets by lining with parchment paper or silpats.
  • Transfer the dough onto a lightly floured work surface and divide into 24 pieces.
  • Roll each piece into a rope about 15-inches long. Form it into a loose figure-eight shape on your work surface. Cross one end over the other at the center point, then tuck both ends under the loops they've created. The final shape should look like two connected rings with a slight twist in the middle. Press the ends firmly into place to seal them.
  • Place the aniskringler on the prepared baking sheet, cover with a towel and let rise again for another 30 minutes.
  • While the pastries rise, preheat the oven to 450°F (225°C).
  • After rising, brush the tops of the aniskringler with a little non-dairy milk and sprinkle with a few extra anise seeds if desired.
  • Bake for 10-12 minutes or until golden on top.

Notes

Keep your hands slightly floured to prevent sticking.
Make sure the dough rope is even in thickness throughout.
Press the seams firmly to prevent them from opening during baking.
If the dough springs back while rolling, let it rest for 5 minutes and try again.