NORWEGIAN FIGURE-8 CAKES KRINGLA

[Olga Drozd]

NORWEGIAN FIGURE-8 CAKES KRINGLA

The dough requires no kneading and is easy to shape because it is refrigerated.

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 to 4 1/2 cups unbleached all purpose flour
Melted butter to brush baked kringla

In large mixing bowl, dissolve yeast in the warm water. Ad 1 Tablespoon of the sugar and let stand until yeast foams, about 5 minutes. Add the remaining sugar, butter, cream, anise seed, and eggs. Beat well. Stir in the flour, 1 cup at a time, beating well to keep mixture smooth and satiny. All of the flour should be moistened. Cover and refrigerate for 2 to 24 hours.

Cover a baking sheet with parchment paper or grease lightly.

Turn dough out onto a lightly floured work surface. Cut it into pieces the size of large walnut. Roll out to strands about 8 inches long. Twist into figure-8s. Place on baking sheets. Let rise 1 hour until puffy.

Preheat oven to 400 F.

Bake for 15 minutes until golden. Brush baked kringla with melted butter. These are best served just out of the oven.  Makes 60 cakes.