Sockerkringlor

Hey my dudes!

Have you ever tried Sockerkringlor before? These Swedish Sugar Twists (my preferred english translation of the name) are a real treat for anyone with a sweet tooth. They’re made with a soft, fluffy bun dough, a rich butter and sugar filling, and then dipped in melted butter and sugar. Sounds delicious, right? 

Sockerkringlor originated in Sweden. They are typically enjoyed during fika, a Swedish coffee break that’s a daily ritual for many people in Sweden.

While the exact origin of sockerkringlor is unclear, they are believed to have been around for centuries. In the past, they were often made at home and served as a special treat during holidays or celebrations. Today, they are still a beloved pastry in Sweden and can be found in most bakeries and cafes.

More about Sockerkringlor

Sockerkringlor are similar to other Scandinavian pastries, such as Danish kringle and Norwegian kringla. All three pastries share a twisted pretzel-like shape, which is believed to have originated in the Middle Ages when pretzels were a common food in Europe.

Despite their similarities, sockerkringlor have a unique flavor profile thanks to the addition of cardamom. This spice is commonly used in Swedish baking and gives the pastries a distinct taste that pairs perfectly with the sugar filling. During Christmas they are often made with saffron instead of cardamon. Both of these flavors are very typically Swedish, however if you really don’t like you can omit them.

This recipe is easy to follow and easy to make. The twisting may look intimidating at first but after your first couple twists it’s really pretty easy. These can also be adjusted to your liking. You can add different flavors to the filling or use a different type of sugar for the topping. These pastries also freeze well, so you can make a batch and save them for later.

Print Recipe

Sockerkringlor

Indulge your sweet tooth with Sockerkringlor, delicious Swedish Sugar Twists made with soft, fluffy bun dough, rich butter and sugar filling, and a touch of cardamom. Learn about the origin of this beloved pastry, its unique flavor profile, and how to make it yourself with our easy-to-follow recipe. Perfect for fika or any time you need a treat!

Ingredients

Bun Dough:

• 550 g nonfat milk
• 1100 g all-purpose flour
• 200 g sugar
• 200 g room temperature butter
• 23 g ground cardamom
• 70 g fresh yeast or 23g dry yeast
• 15 g salt

Butter Filling:

• 300 g very soft butter
• 250 g sugar
• 3 g vanilla sugar
• 3 g salt

Topping:

• Melted butter
• Sugar

Instructions

• In a stand mixer bowl, add milk, butter, flour, sugar, salt, cardamom, and yeast. Mix on low speed for 5 minutes, then medium/medium-fast speed for about 30-40 minutes until the dough is formed.
• Test if the dough is ready by taking a piece and stretching it to a thin windowpane.
• Turn the dough out of the bowl and shape into a rectangle. Wrap the dough in plastic or place on a parchment-lined tray in the fridge for an hour.
• In a separate bowl, mix soft butter, sugar, salt, and vanilla sugar or extract.
• Take the dough out of the fridge, flour it, and roll it into a large rectangle. Spread the filling onto the dough and fold into thirds.
• Roll out the dough and portion it into 80-90g pieces. Twist each piece into a pretzel shape and place on a baking tray.
• Cover and let rise until double in size.
• Preheat the oven to 200C (400F) and bake for about 8 minutes or until golden brown. Rotate the tray at the 5 or 6 minute mark to avoid overbrowning.
• Let the Sockerkringlor cool completely, then brush with melted butter and dip in sugar.
• Enjoy!

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