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!