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Norwegian Figure-8 Cakes Kringla

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.8232
Energy (kCal)2044.569
Carbohydrates (g)152.2573
Total fats (g)151.4073
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In large mixing bowl, dissolve yeast in the warm water. | 2. Add 1 Tablespoon of the sugar and let stand until yeast foams, about 5 minutes. | 3. Add the remaining sugar, butter, cream, anise seed, and eggs. | 4. Beat well. | 5. Stir in the flour, 1 cup at a time, beating well to keep mixture smooth and satiny. | 6. All of the flour should be moistened. | 7. Cover and refrigerate for 2 to 24 hours. | 8. Cover a baking sheet with parchment paper or grease lightly. | 9. Turn dough out onto a lightly floured work surface. | 10. Cut it into pieces the size of large walnut. | 11. Roll out to strands about 8 inches long. | 12. Twist into figure-8s. | 13. Place on baking sheets. | 14. Let rise 1 hour until puffy. | 15. Preheat oven to 400 F. | 16. Bake for 15 minutes until golden. | 17. Brush baked kringla with melted butter. | 18. These are best served just out of the oven. | 19. The Great Scandinavian Baking Book. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    active yeast 2 packages - - - -
    water 1/2 cup 0.0 0.0 0.0 0.0
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    butter 1/2 cup melted 684.0 31.428 21.372 57.6
    cream 1 cup 792.0 15.96 8.712 83.23200000000001
    anise seed 1 tablespoon crushed 22.579 3.3513 1.1792 1.0653
    egg 2 143.0 0.72 12.56 9.51
    purpose flour 4 - 4 1/2 cups unbleached - - - -
    butter melted baked 684.0 31.428 21.372 57.6

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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