RCI-BR.005.0577.001
Soynog Kringles
Named after you know who. Ho Ho Ho. Enjoy!
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 4 cups
- 1 tsp
- 1/2 tsp
- 1/2 tsp
- 3/4 cup
- granulated beet Sugar1 1/2 cups
- soy “egg” nog (Whitewave’s Silk Nog is a great brand if you can find it)1 cup
- Sifted powdered sugar and ground nutmeg1 unit
Method
1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
10 minutes
2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and a generous pinch of nutmeg until evenly combined.
2 minutes
3
Cut the chilled margarine into small pieces and work it into the flour mixture using your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs.
5 minutes
4
Add just enough cold water, one tablespoon at a time, to bring the dough together into a firm, smooth ball without overworking it.
3 minutes
5
On a lightly floured surface, roll the dough out to about 3mm thickness, then cut it into thin strips roughly 10cm long.
5 minutes
6
Twist each strip gently or loop it into a ring shape, pressing the ends together firmly to hold the kringle form, then place them on the prepared baking sheet.
7 minutes
7
Bake in the preheated oven until the kringles are golden and crisp, rotating the baking sheet halfway through for even browning.
18 minutes
8
Remove from the oven and allow the kringles to cool completely on a wire rack before serving, as they will continue to crisp up as they cool.
15 minutes