Congratulations!!!!
My favorite design from Riordan’s current lineAnyway, I hope you enjoy this glimpse into the life of an independent fashion designer. 🙂
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SHOPPE
1 c. sour cream
1 c. buttermilk
1 c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. vegetable oil
3-5 c. white flour
Preheat oven to 375 degrees
Mix sour cream and buttermilk together and let sit at room temperature for 1/2 hour or longer. The longer you let it sit, the more “sour” it will be………..which sounds nasty, but it’s a good thing with kringla! Mix remaining ingredients into sour cream mixture, one at a time, ending with the flour, one cup at at a time until no longer sticky. {Last year I worked really hard to get my batter unsticky, but I wasn’t as picky this year and it resulted in a fluffier kringla. So don’t stress. As long as the batter isn’t too frustrating to work with, there’s enough flour}
On floured surface {I use a dish towel, covered moderately in flour and weighted down by two big glasses. I’m sure there’s a better way to do this, like buying a pastry cloth, etc., but I have yet to do so}, roll dough into thick pencil shapes and twist into a figure 8. {I roll my logs first and then pinch the ends together to form a circle. After that, you can just twist, and wha-la! A perfect figure 8.}
Bake on a parchment lined cookie pan until the bottoms are light brown, but the top remains white. Approx. 10 min.
Enjoy! Yum, yum! 😀
Yields: approx 4 dozen
