Norwegian Coffee Cakekringlas
Yield
1 dozenPrep
15 minCook
10 minReady
6 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
buttermilk
|
|
| 1 | teaspoon |
baking soda
|
|
| 3 | cups |
all-purpose flour
|
|
| 2 ½ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
buttermilk
|
|
| 5 | ml |
baking soda
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 13 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
Directions
Try mixing vanilla and egg, beat until mixed.
Add the buttermilk and the soda and sift the dry ingredients into this.
Add the rest of the ingredients, mix well.
Put the container into the refrigerator chill over night.
Take out and roll small pieces of the dough into long strips, then form them into a figure eight,(like a pretzel) put them back into the Refrigerator for about an hour, when they have raised to approximately what looks to be the right height.
Bake in a 450℉ (230℃). pre-heated oven for approximately 6 to 8 minutes.
