Kringla
3 c. flour
2 1/2 t. baking powder
1 t. baking soda
¼ t. ground nutmeg
½ t. salt
½ c. butter softened
1 c. sugar
1 egg
1 t. vanilla
2/3 c. buttermilk
Stir together flour, baking powder, soda nutmeg and salt. In mixer eat butter and add sugar and beat till fluffy. Add egg and vanilla and beat well. Add flour mix and buttermilk, alternating until well mixed. Separate into quarters and wrap in plastic wrap or
waxed paper and refrigerate for 4 hours or overnight.
When ready to make take out one of the quarters of dough. On a floured surface (preferably a cutting board), roll into a five by five inch square. Cut into ten -5 x ½ inch strips. Roll each into a 10 inch rope. Shape into a loop, crossing 1 ½” from ends. Lift loop over onto the ends, making a pretzel shape. Place on an ungreased sheet pan (I always use parchment) and bake at 425º for five minutes or until done (tops will be pale). Remove and cool. Repeat with remaining dough, one at a time. The dough gets soft very quickly from the heat of your hands. Makes 40.
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