Dessert: United States – Upper Midwest (Minnesota) – Scandinavian Kringla

Serving Size: 12

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 3 1/2 cups (440 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 tbsp (15 ml / ~12–15 g) baking powder
- 2 tsp (4 g) ground cardamom
- 1/2 tsp (3 g) fine sea salt
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs, approx. 100 g
- 1 cup (240 ml) buttermilk
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (15 ml) melted butter, for brushing (optional)
- Coarse sugar for sprinkling (optional)
- For the glaze:
  - 1 cup (120 g) confectioners' (powdered) sugar
  - 2–3 tbsp (30–45 ml) milk or cream
  - 1/2 tsp (2.5 ml) vanilla extract

Instructions

Short Description:
Soft, tender Minnesota-style kringla: a lightly sweet, cardamom-scented, pretzel-shaped pastry finished with a simple vanilla glaze. These are tender rather than crisp, a hallmark of Upper Midwest home baking.

Regional Notes:
This Minnesota variation emphasizes a soft, tender crumb and the distinctive use of ground cardamom, a spice brought by Scandinavian immigrants and commonly used in Upper Midwest baking. Unlike firmer or fried kringla found elsewhere, this version uses buttermilk and a gentle leavening to keep the texture delicate.

1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. In a large bowl whisk together the flour, granulated sugar, baking powder, ground cardamom, and salt until evenly distributed.
3. Cut the softened butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
4. In a separate bowl whisk the eggs with the buttermilk and vanilla extract.
5. Pour the wet ingredients into the dry and stir gently with a wooden spoon or spatula until a soft, slightly sticky dough forms. Do not overmix.
6. Turn the dough onto a lightly floured surface and knead 4–6 times to bring it together. If the dough is very sticky, sprinkle with up to 2 tbsp (16 g) extra flour; it should remain soft.
7. Divide the dough into 12 equal pieces (about golf-ball size). Roll each piece into a rope about 8–10 inches (20–25 cm) long. Shape each rope into a traditional kringla: fold in half, cross the ends, twist once, and tuck ends under to form a loose pretzel-like ring.
8. Place shaped kringla on prepared baking sheets, spacing about 2 inches (5 cm) apart. If desired, brush tops lightly with melted butter and sprinkle with coarse sugar.
9. Bake in the preheated oven 12–15 minutes, rotating the pans once midway, until the tops are just set and pale golden. Avoid overbrowning to keep them tender.
10. Transfer kringla to a wire rack to cool slightly (5–10 minutes). Meanwhile, make the glaze by whisking confectioners' sugar, 2 tbsp (30 ml) milk, and vanilla until smooth; add the extra tablespoon milk if needed for desired drizzling consistency.
11. Drizzle the glaze over warm kringla or dip the tops, then allow glaze to set before serving. Serve warm or at room temperature.