Kringler: Difference between revisions
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# Refrigerate for several hours, this dough should keep for up to a week covered in the refrigerator |
# Refrigerate for several hours, this dough should keep for up to a week covered in the refrigerator |
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# Roll into pretzel or wreath (see [http://www.youtube.com/watch?v=ckLetlYVwzU example]) |
# Roll into pretzel or wreath (see [http://www.youtube.com/watch?v=ckLetlYVwzU example]) |
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# Bake at 375°F for 10 - 15 minutes. When done the kringler should be slightly brown |
# Bake at 375°F for 10 - 15 minutes. When done, the kringler should be slightly brown |
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Revision as of 15:13, 19 December 2011
Ingredients
- 2 Cups Sugar
- 1 Cup Butter
- 2 Cups Buttermilk
- 3 Eggs
- 1 TSP Baking Soda
- 2 TSP Baking Powder
- About 6 and 1/2 Cups Flour
Directions
- Cream together butter and sugar
- Mix in buttermilk, eggs, baking soda, and baking powder
- Add enough flour to make a very soft dough, this could require more or less flour depending. The dough should be barely too soft to work with warm.
- Refrigerate for several hours, this dough should keep for up to a week covered in the refrigerator
- Roll into pretzel or wreath (see example)
- Bake at 375°F for 10 - 15 minutes. When done, the kringler should be slightly brown