Norwegian Kringle

29 Oct

A sweet, sour cream and whipping cream Norwegian bread flavored with anise seed and vanilla. This is usually eaten in the morning.

-By Carrie (Strommen) Lennie


1 cup dairy sour cream
1 cup whipping cream
¼ cup melted butter
1 ½ cup sugar
1 egg
1 tsp anise seed (optional)
1 tsp vanilla
4 ¼ cup flour
2 tsp baking powder
1 tsp soda
1 tsp salt


  1. Mix sour and whipping cream together and let stand. Combine melted butter, sugar, egg, anise seed and vanilla; gradually add to cream mixture. Blend well.
  2. Add sifted dry ingredients to creamed mixture, mixing with knife or spoon (by hand).
  3. Chill dough for easier handling. May be left in refrigerator overnight.
  4. Take out small portions at a time and cut off small pieces. Roll to about 7” and as thick as your finger. They raise big in baking.
  5. Bake in 425 degree oven, 10 to 12 minutes or until nicely browned. Makes around 30.
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Posted by on October 29, 2011 in Breads


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