Swedish kringlor are soft twists of sweetened bread, generously flavored with cardamom – perfect for dipping in hot cocoa on a wintery Christmas morning, and a tasty, easy-to-make addition to your festive holiday menus!
- 227 grams (1 cup) water, warmed to 110°F to 120°F, divided
- 100 grams white sugar (about 1/2 cup), divided
- 7 grams (2 1/4 teaspoons) instant yeast
- 9 grams (about 1 1/2 teaspoons) table salt or sea salt
- 10 grams (about 5 teaspoons) ground cardamom (affiliate link)
- 227 grams (1 cup) half and half, warmed to 110°F to 120°F
- 36 grams (about 2 1/2 tablespoons) butter, melted and cooled to a warm room temperature
- 1 egg, lightly beaten, warmed to room temperature
- About 840 grams (about 7 cups) all-purpose flour
- In the bowl of a stand mixer, combine half of the warm water with 1 tablespoon (about 12 grams) of the sugar and all the yeast. Whisk briefly to combine then allow to sit for a few minutes until the mixture becomes foamy.
- Add the remaining water, remaining sugar, salt, cardamom, half and half, melted butter, and the beaten egg to the foamy yeast mixture. Whisk briefly to combine.
- Begin to add the flour one cup at a time, mixing with a spoon or fork. Once you get a shaggy dough, turn your mixer on to low with a dough hook attachment and continue slowly adding the flour until the dough comes together, feels slightly tacky, and begins to pull away from the sides of the mixing bowl. Depending on your flour and the conditions in your kitchen, you may not need all the flour or you might end up needing a bit more. Use your best judgment, but don’t stress about it – this isn’t a super finicky recipe. Continue mixing on medium speed for several minutes until the dough becomes smooth.
- Shape the dough into a ball, cover with plastic wrap, and allow to rise in a warm spot for 1 hour.
- Line 2 baking sheets with parchment paper.
- After 1 hour of rising, punch down the dough. Pinch off a small ball of dough, a little bigger than a golf ball, or about 50 grams if you want to be precise. On a smooth, non-floured surface, use your hands to roll the dough ball out into a long snake shape. Pinch the ends together into an O-shape, then flip half of the O over to make a figure 8 (see the photos above). Repeat with the remaining dough, placing each figure 8 about 2 inches apart on the baking sheets. Keep the kringlor covered with a towel while you shape the remainder of the dough. Allow the shaped kringlor to rest for another 20 minutes.
- While the kringlor are resting, preheat your oven to 375°F, with an oven rack in the middle position.
- Bake 1 sheet at a time for about 10 minutes, turning the pan once halfway through, until the kringlor are light golden brown on the bottom and have barely a hint of brown on the top. Remove immediately to a cooling rack.
- Enjoy warm with a cup of hot cocoa!
Recommended Equipment and Goodies
Kringlor are best enjoyed warm out of the oven, but they will keep for a day or two in an air-tight container. Pop the day-olds in a 350°F oven for a few minutes or in the microwave for a few seconds to warm ‘em up!
They also freeze beautifully! Throw them in a single layer in a zip-top bag or airtight container to freeze. Pop the frozen kringlor in a 350°F oven for 8 or 9 minutes until they are warm throughout. A toaster oven or air fryer is perfect for heating just 1 or 2 kringlor.
- Category: Dessert
- Cuisine: Swedish
Keywords: cardamom rolls, swedish rolls, swedish pretzels