Solskinnskringle is a classic Norwegian pastry and usually served with strong black coffee. Perfect for the next time you have family or friends come around. While this is one of my favorite “coffee and cake” pastries to serve, be sure you set aside a few hours to make sure you have enough time for the dough to rise. This recipe calls for 2 rounds of rising time – which is why this recipe takes a bit longer to make than most cake recipes. The pay off is spectacular though – and well worth it if you’d like to wow your guests or family.
While in Norway, most would probably use fresh yeast and adjust this recipe accordingly, I’ve used dried yeast to make it friendly to an international audience. Read more about hard to find ingredients and where to buy them on my recipes page.
Watch me (and my boyfriend…hi honey!) make a Norwegian Solskinnskringle!
- Vanilla Custard
- 1 vanilla pod
- 400 ml milk
- 6 egg yolks
- 50 grams (1/4 cup) sugar
- 1-2 teaspoons cornstarch
- Dough
- 500g (1.1lbs.) flour
- 1 package (7 grams) dry active yeast
- 1 teaspoon salt
- 1 teaspoon ground cardamom
- 75g (1/3 cups) sugar
- 1 egg, room temperature
- 300 ml (1¼ cups) milk
- 75 grams (1/3 cup) butter, melted
- 55 grams butter (1/4 cup), room temperature
- 3 tablespoons cinnamon
- 50 grams (1/4 cup) sugar
- 1 egg, room temperature, whisked with a fork
- Glaze
- 25g (1/4 cup) powdered sugar
- 2 tablespoons milk
- Vanilla Custard Directions
- Split the vanilla pod in half and scrape out the seeds.
- Warm the milk gently over a medium heat, until warm to the touch but not hot.
- Put the egg yolks, sugar and cornstarch into a bowl and whisk them together.
- Ladle portions of milk into the egg mixture, whisking the milk into the eggs.
- Once you have incorporated all of the milk, add the mixture back into the pot.
- Over a medium low heat, bring the mixture to a low simmer whisking the mix the entire time. Be careful not to bring the mix to a boil as it will curdle and you will need to begin all over again.
- Once the custard begins to thicken, lower the heat, and continue to whisk until it is thick enough to coat the back of a spoon without running.
- Take the custard off the hob and transfer it to a heat resistant bowl. Allow the mix to cool completely and set aside.
- Dough Directions
- Warm the milk until slightly warm (but not hot) and add half of it to the bowl of your mixer with the yeast.
- Allow the yeast to proof for 5 minutes, then add the remaining dry ingredients into the mixing bowl.
- Using the dough hook, allow the dough to mix on medium speed and add one egg to the bowl.
- Slowly add the rest of the warm milk to the flour mixture, and blend at low speed for 5-7 minutes. When the dough sticks to the hook, and pulls away from the sides of the bowl completely, it’s finished mixing.
- Slowly add the melted butter to the dough mixture in thirds, rather than all at once. Continue to mix the dough until all of the butter is thoroughly incorporated. Once the butter has fully incorporated, cover the bowl with a tea towel or plastic cling film and set aside for 45-60 minutes, or until the dough has doubled in size.
- While the dough is rising, mix the remaining butter, cinnamon and sugar together to form a soft paste. Set aside.
- Pre-heat oven to 200 degrees Celsius/390 Fahrenheit.
- Once the dough has risen, lightly dust your countertop with flour and begin to knead the dough for approximately 5-7 minutes. The dough will feel slightly oily to begin with but will become less so once kneaded.
- Once the dough has been kneaded, roll a piece of it into a small ball and the rest into a large, flat circular form.
- Spread the cinnamon paste onto the large flat circular form and beginning at one end, roll the dough into a log.
- Flatten the small ball of dough into a circle.
- With the small flat circle in the middle, connect both ends of the dough into a ring around it.
- Cut the dough ring into 8 -10 pieces, and pull each section in an opposing direction.
- Set aside on a baking sheet lined with baking paper (parchment paper), for 25-30 minutes for additional rising. Once 25 minutes has passed, top kringle with egg wash, fill with vanilla custard and bake for 30-40 minutes, or until slightly golden brown. While the kringle is cooking, combine the powdered sugar and milk to make glaze.
- Cool for 10 minutes, then top with glaze.
- Serve and enjoy!
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Tusen takk, den har jeg lagret! 🙂