Serves: 8
Total Calories: 385

4 1/2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1 cube butter, melted
2 cups buttermilk
1 teaspoon baking soda

Mix the flour, baking powder, salt, and sugar together. Cut the melted butter into these dry ingredients. Combine the buttermilk and soda, and add to the mixture. Stir well and work with your hands forming it into a ball. Chill for 2-3 hours.

On a floured cutting board or pastry cloth, roll a piece of dough the size of an egg into a long strip about 9 inches long and about a 1/2 inch in diameter. Twist the dough into a figure eight, with one circle smaller than the other. Fold the smaller circle over the larger one, and pinch the two loose ends to the circles. Lay on a lightly greased cookie sheet and bake for 8-10 minutes at 450°F until bottom is golden brown. Serve as soon as they’re cool enough to handle. Spread with butter and serve with coffee. Store in tightly covered container.

In camp I put the kringlas on an aluminum pizza pan and bake them in my 16-inch Dutch oven. In order to get the high heat required, I preheat the lid with about 35 briquets. I use about 12-14 briquets underneath and bake for about 12-14 minutes.

Nutritional Facts:

Serves: 8
Total Calories: 385
Calories from Fat: 5

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Beer Bread
Big Thompson Flood Biscuits
Cheese Buttermilk Biscuits
Cheesy Garlic Bread
Corn Pone Or Muffins
Grandma's Norwegian Kringla
Irish Brown Bread
Jack Vahe's Ultimate Cornbread
Jenny's Noodles
Old Fashioned Dill Cornbread
Pan De Campo
Spicy Muffins And Coffee Cake
Yorkshire Pudding