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Kringle with Baking Powder

Yeast-free kringle from 1914 with whipped egg and sugar, melted butter, cardamom, candied citron peel and sultana raisins, shaped into a pretzel, brushed with egg and baked 20–30 minutes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 551 (falt i det fri)

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About the dish

A quick yeast-free kringle, with candied citron peel and sultana raisins – festive baking for the coffee table. From the baking chapter in "Stor kokebok" (1914). The recipe begins on page 551 and continues on page 552.

How to make it

  1. 1

    Whisk eggs and sugar

    Whisk the eggs and sugar together for a quarter of an hour until the mixture is pale and airy.

  2. 2

    Add butter and flour

    Stir in the melted, cooled butter and the cardamom. Sift in the wheat flour that the baking powder has been well mixed into.

  3. 3

    Knead in the fruit

    Quickly knead in the finely chopped candied citron peel and the cleaned, scalded and dried raisins.

  4. 4

    Shape the kringle

    Lay the dough as a pretzel on a greased or parchment-lined tray. Brush with beaten egg and sprinkle with sugar.

  5. 5

    Bake

    Bake in a hot oven, about 190 °C (375 °F), for 20–30 minutes until the kringle is baked through and golden.

Changes from the original

Measurements kept in grams; egg and sugar for brushing and sprinkling listed as separate ingredients. "Forvellede" (parboiled) raisins are explained as scalded. Baking temperature estimated.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 551) → 1949 (korrekturlest, s. 642)~27% av teksten endretfjernetlagt til
Ingredienser: 300 gr. hvetemel 1 toppet spiseske spiseskje bakepulver 125 gr. smeltet smør 4 egg 100 gr. sukker 1 teske teskje kardemomme 100 gr. sukat 100 gr. sultanarosiner Fremgangsmåte: Eggene og sukkeret slaaes 1/4 slåes ¼ time, tilsættes tilsettes det smeltede, avkjølede smør, krydderierne krydderiene og det sigtede siktede hvetemel, hvori bakepulveret er godt utrørt. Eltes raskt med den finskaarne finskårne sukat og de rensede, forvellede, tørrede tørkede rosiner. Lægges Legges som kringle paa på smurt plate, overstrykes med egg og strøes med sukker. Stekes i varm ovn 20—30 minutter.

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Frequently asked questions

Why is no yeast needed in this kringle?
Because it is leavened with baking powder – 1 heaping tablespoon well stirred into the sifted wheat flour. So you skip the rising time, and the dough can be shaped and baked right away.
How long should the kringle bake?
20–30 minutes in a hot oven, laid out as a pretzel on a greased tray, brushed with egg and sprinkled with sugar before baking.
How are the raisins and candied peel handled?
The sultana raisins are cleaned, blanched (rinsed in boiling water) and dried, and the candied citron peel is finely chopped. Both are quickly kneaded into the dough at the end.
What is important when whisking eggs and sugar?
The eggs and sugar are beaten for a quarter of an hour, so the mixture becomes airy. The melted butter should be cooled before it is added, together with the cardamom and flour.

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