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.

Kringle with Baking Powder

Name: Kringle with Baking Powder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10 servings
Cuisine: Norwegian
Ingredients: 300 g wheat flour; 1 tbsp baking powder (heaping); 125 g butter (melted and cooled); 4 pcs eggs; 100 g sugar; 1 tsp cardamom (ground); 100 g candied citron peel (finely chopped); 100 g sultana raisins (scalded and dried); 1 pcs egg (for brushing); 1 tbsp sugar (for sprinkling)

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
Whisk eggs and sugar
Whisk the eggs and sugar together for a quarter of an hour until the mixture is pale and airy.
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
Knead in the fruit
Quickly knead in the finely chopped candied citron peel and the cleaned, scalded and dried raisins.
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
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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 642)~78% of the text changedremovedadded

Ingredienser: 300 ~~g hvetemel.~~ gr. hvetemel 1 ss toppet spiseskje bakepulver ~~(toppet).~~ 125 g gr. smeltet smør ~~(smeltet og avkjølt).~~ 4 ~~stk egg.~~ egg 100 ~~g sukker.~~ gr. sukker 1 ts teskje kardemomme ~~(malt).~~ 100 g gr. sukat ~~(finhakket).~~ 100 g gr. sultanarosiner ~~(skoldet og tørket). 1 stk egg (til pensling). 1 ss sukker (til strøing). Pisk eggene~~ Fremgangsmåte: Eggene og sukkeret ~~sammen i et kvarter til blandingen er lys og luftig.. Rør inn~~ slåes ¼ time, tilsettes det smeltede, ~~avkjølte smøret~~ avkjølede smør, krydderiene og ~~kardemommen. Sikt inn hvetemelet som~~ det siktede hvetemel, hvori bakepulveret er godt ~~blandet i.. Elt~~ utrørt. Eltes raskt ~~inn finskåret~~ med den finskårne sukat og de rensede, ~~skoldede og~~ forvellede, tørkede ~~rosinene.. Legg deigen~~ rosiner. Legges som en kringle på smurt ~~eller bakepapirkledd plate. Pensle~~ plate, overstrykes med ~~sammenvispet~~ egg og ~~strø over sukker.. Stek~~ strøes med sukker. Stekes i varm ~~ovn, ca. 190 °C, i 20–30 minutter til kringlen er gjennomstekt og gyllen.~~ ovn 20—30 minutter.

Note on Modernised

Mål beholdt i gram; egg og sukker til pensling og strøing ført opp som egne ingredienser. «Forvellede» rosiner er forklart som skoldede. Steketemperatur anslått.

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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.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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