
Kringla usually means a pretzel-shaped soft cookie usually reserved for Christmas time, but growing up in my family it meant something much different. Well, we still had Kringla at Christmas, but on regular Saturdays or Sunday mornings, we had the other "Kringla". It's an amazing hybrid of choux pastry puffs, french crullers, and something else I'm not sure of. Crisp brown peaks of choux pastry give way to valleys flowing with little rivers of chocolate or vanilla glaze with an airy, eggy base to hold it all up. This is the breakfast of champions. And people who don't have a lot of time but want to make something impressive. You can make all sorts of twists and variations of this, too. Make it savory if you want- that's something I've never tried. Hmm, maybe another post on that experiment will be coming soon.
In the meantime, give this recipe a try. It's also a good place to start if you're intimidated by choux pastry and it's airy puffs- this one is foolproof.
Breakfast, brunch, brinner, or dessert- it's easy, fast, and flexible.