Kringla
from Bill Berven
1 stick margarine or butter	1 C. buttermilk (not "light")
1 C. sugar	½ tsp. salt
1 unbeaten egg	2 - 2½ tsp. baking powder
1 tsp. soda	3 - 3½ C. flour
2 tsp. vanilla
Cream sugar and margarine or butter. Add egg and mix. Add soda to buttermilk and mix, then add to first 3 ingredients. Add vanilla and mix well. Sift baking powder, salt and ½ cup flour together, add to above mixture and mix well. Add remaining flour slowly until all flour is mixed in well. Cover and refrigerate. The kringla are more tender if mixed by hand. I usually cool overnight, then put in freezer while preparing to bake. When ready to bake remove a portion and roll into about 1½ inches, by about 6 inches (use flour to keep from sticking if necessary). Place remainder back in freezer to keep cold. Cut off small amounts and roll into lenghts about ¼ inches by 8-10 inches and place onto baking sheet in figure eights. Do not grease baking sheet. Do not use any more flour than necessary when rolling. Bake at 425°F. I bake for 5 minutes in middle or lower part of oven, then brown under broiler approx. 1 minute to slightly brown the top. Note: I leave the oven temp at 425°F, just switch from oven to broil. Time at bake is important to keep from browning too much.