Swedish Sweet Kringles (Sockerkringlor)
Updated: Jan 26
Kringles are Nordic variety of pastry. The name ‘kringle’ describes its shape - ’circle’ or ‘round’. The buns usually have pretzel-like knotted shape or round shape. Kringle may be made from puff pastry (like Danish pastry) or yeast dough, filled with marzipan and raisins, sprinkled with coarse sugar, nut flakes or icing. The recipe below is yeast based. We found this bun to be lighter and softer than Kanelbullar but bit more tricky to handle while shaping. It places itself somewhere between Brioche and Babka but it’s way less fussy than both.
In Kringles, both yeast and baking powder are used as rising agents. As you may remember in other Nordic and Slavic yeast recipes we used melted butter. In Kringles cold and diced butter is worked into the dough (just like in French Brioche). The dough becomes shiny and emulsified with butter.
Both factors give Kringles lovely and that bit different texture to other Nordic yeast buns.
You can spice it with cardamom (like in the recipe below) or vanilla sugar (for sweeter version). We like to use cardamom in the dough and vanilla sugar as a topping.
Yield: 8 buns
Time: 15 minutes prep + 1 hr rest + 15 minutes prep + 30 minutes rest + 15 minutes baking
Tin: baking tray
- 3 cups* (450g) all-purpose flour
- 1 teaspoon cardamom or 1 tablespoon vanilla sugar
- 1 tsp baking powder
- 1/2 cup full-fat milk, at 35C
- 25g fresh bulk dry yeast or 1 packet (7g) active dry granulated yeast - 1/3 cup (65g) granulated white sugar
- 2 large eggs, room temperature
- 1/2 teaspoon salt
- 125g unsalted butter, soft and diced into 1cm squares (pliable and not oily)
*cup= 250ml cup
- 50g unsalted melted butter
- 25g unsalted melted butter + granulated white sugar or vanilla sugar to coat
- 1 large egg mixed with 2 tablespoons of full-fat milk
1. Sift flour with cardamon and baking powder. Set aside.
2. Prepare the dough: Warm up milk to 35C. Pour into large bowl and dissolve yeast. Add sugar, eggs, salt. Whisk until combined. Add sifted flour (from Step 1) and knead the dough for 5 minutes. The dough will be fairly dense. Cover the dough and let rest for 15 minutes. After that time, add diced cold butter (small pieces) in 4-5 turns and knead until the dough becomes smooth and shiny. When done, cover the bowl with dry tea towel and leave to rise for 1 hour. The dough should double in size.
3. Shape: Transfer the dough onto lightly floured work surface and roll out into 20x30cm rectangle (0.2 - 0.3 cm thin). Brush half of the rectangle along its length with melted butter and fold the buttered half over the other half. Slice it vertically into short strips. Try not to add more flour but if the dough is too sticky just sprinkle with a little bit more flour. Twist each strip along its length to form Kringle. Form the knot shape and place on prepared baking tray. Cover with dry and clean tea towel and let it rest for another 30 minutes. In that time preheat the oven to 225C and prepare butter and sugar for the topping.
4. Bake: Apply egg wash on top of each bun and bake for 8 minutes at 225C then for 5-7 minutes at 180C until light golden. Once baked, take out from the oven and brush buns with melted butter and sprinkle or dip in white granulated sugar or vanilla sugar. Transfer to the cooling rack.
1. Before baking you may opt to check this post with hints on Working with Yeast:
We made this recipe following The Nordic Cook Book by Magnus Nilsson. We decreased the amount of baking powder. You can opt to increase baking powder to 1 big tablespoon to follow the original. We also opted to slightly increase sugar content.