Oslo Kringle

Would you believe that some people are actually calling this Oslo kringle, a Danish one, and even just Kringla? :=) OH, well, I believe it has so many names because it is very yummy, not only served as dessert, but goes very well with your morning cup of coffee.

Please forgive the Norwegians, they will most likely call this delicacy an Oslokringle, and the folks in Copenhagen call it Danish Kringle, and I don't blame them one bit because kringle is delicious, delikat, in Norwegian.

You will notice that the Norwegians throw words together, producing words that are about a half a mile long. I don't know if they are trying to save time, paper, or ink. In the Norwegian language, words are combined into long words, unlike the "King's English".

BACK TO: Oslo Kringle:

No matter what you call it, Oslokringle is amazingly easy to make. If you bake it a couple of times, you'll have our beloved Scandinavian kringle recipe memorized. Before you know it, you'll throw it together real quick and serve it often.

Main Ingredients:
1/2 cup soft butter
1 cup flour
1-2 tablespoons cold water

Preparation:
Place flour and butter, and salt into a bowl
Use two forks to mix
Add cold water gradually to make a soft dough
Roll dough into a thick rope

Transfer the dough to a cookie sheet

Form the rope into a shape of a B or a Pretzel.
Flatten the "pretzel" and make it 3" wide. This will make room for the topping.

Ingredients for the Topping:
½ cup butter
1 cup water
1 cup flour
¼ teaspoon salt
3 large eggs
½ teaspoon almond extract

Prepare Topping:
Heat butter and water in a saucepan over medium heat. Do not boil.

Gradually add flour and salt, stir constantly to prevent sticking. Use a hand mixer until you have the consistency of one big lump of dough in the center of the pan. Take the pan off the burner and cool the dough.

Add 2 unbeaten eggs gradually while stirring vigorously. Lastly, whisk ½ teaspoon almond extract with the last egg and incorporate it into the topping.

Place the topping evenly over the cake while it is warm and still on the cookie sheet.

Bake at 350°F. (180°C.) for 55–65 minutes.

Frosting:
1 tablespoon butter
¾ cup powdered sugar
1-2 tablespoons half and a half or heavy cream.
1 teaspoon almond extract.
1/4 cup (more or less) slivered almonds - lightly toasted

Mix the ingredients, apply the frosting, and top it with the lightly toasted slivered almonds while the Oslo Kringle is still slightly warm. O.K. If you wish, you may call it Danish Kringle, I will choose not to be upset. :-) Now, go and serve your delicious homemade Kringla to your family and guests. ENJOY!

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For other Scandinavian delights go to Norwegian Recipes

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