Y ou’ve got to understand that Norwegians live for sweet rolls. Our local gas stations tempt us with a new version every month. Making them better and more fresh than ever. I don’t think you can
understand until you visit Norway. I don’t know if you have ever heard the word Kringle, but it’s more of a roll cake. We use the same roll recipe, but we’ll add Homemade Vanilla Cream, and I will teach you how to make it look fantastic. You have to make vanilla cream the evening before or early morning before you start this. Or go to the store and buy some, but that will never taste as good!


500g white flour
2 tbsp. cardamom
75g sugar
3 dl. milk
50g yeast
75g butter
100g raisins
Homemade Vanilla Cream

Additional Information

Servings: 1 cake

Preparation time:
60 minutes
Baking time: 15-17 minutes

Total time: 2 hours
Baking Temperature:
200o Celcius


Start by melting butter in a small casserole pot.
When melted add in the milk and heat up to approximately 37-40oC (100-110oF) + (2 minutes should do it)
Add flour, cardamom, sugar and yeast to a mixer bowl.
Pour in the butter and milk mixture.
Use the “hook” tool and start the mixer at low speed for 2 minutes.
Continue mixing at full speed for another 7 minutes.
Add more flour if the dough gets too sticky.
Leave it in the mixer bowl to rest for 15 minutes. Cover bowl with plastic, or a “kitchen” towel
Flatten out the dough with a rolling pin. 40cmx20cm (16”x8”) in size.
Add one line of Homemade Vanilla Cream, and try to fold the dough around it.
Place it on a baking sheet with a baking paper. Place it in the shape of the letter U.
Turn baking plate with ends of the “U” towards you, and use a scissor to cut 4 cm (1.5”) cuts into the pastry. Move the cuts to each side, and continue all around the pastry. You will then have a nice braided look then.
Brush the pastry with the egg and water mixture. I also like to add pearl sugar to the top. Let the pastry raise for about 30 minutes in a hot place.
Quickly get the pastry into the oven. It needs about 17 minutes to bake. When the color is golden brown, it is done!
Try to eat within 2 hours, because it will lose its freshness quickly!
I sometimes add a border of sugar icing, but that is all up to you!

Homemade Vanilla Cream


5 egg yolks
2 tbsp. maizena (Corn flour)
100g sugar
3 dl. milk
2 dl. heavy cream
1/2 tsp. vanilla


Mix egg yolks, maizena, and sugar in separate bowl that can handle boiling milk (high heat)
To a pot add milk, heavy cream and vanilla
Slowly bring to a boil, while stirring the whole time. You do not want the mix to get burned in any way
Add half a cup of hot milk to the egg mixture, and whisk it quickly.
Pour the egg mixture into the pot.
Slowly heat up the mixture while whisking.
Stop when it gets a good thick consistent
Pour into a long pan, which can fit into your fridge.
Plastic wrap it.
Leave it in the fridge to cool down. 1-2 hours should do it.

Download Digital Recipe