Reading · Parties and Pastries

Hey my dudes!

It is a well known fact that I love all manner of Swedish buns and sockerkringlor are no exception. The name is fun, the shape is fun, they are covered in melted butter and sugar, what’s not to love?

The name sockerkringla translates to sugar (socker) pretzel (kringla). I often find it tricky to translate the names of Swedish foods. Sometimes the literal translation just doesn’t capture reality. While “Sugar Pretzel” would be the literal name, to me it conjures images of Aunty Anne’s cinnamon sugar pretzels. Have I made cinnamon sugar kringlor? Yes, in fact I have! But the difference between this bun and a “real” pretzel is that here there is no alkaline bath and therefore no chewy brown crust. The pretzel in question is just the shaping. So I took some liberties and decided to call the sugar “twists” instead. Still an accurate translation but with less associations in the American mind (imo).

The twists are made with my go-to Swedish style bun dough: vetedeg. If you have never made it before or really want to nerd out I have both written quite extensively about it and made several youtube videos on the subject.

There are really only two things that differentiate sockerkringlor from kardemummabullar.

1) The shaping, as discussed above

2) The buns are dipped in melted butter and sugar once baked.

Could you dip a cardamom bun in melted butter and sugar instead of brushing with egg or simple syrup and topping with cardamom sugar? Yeah of course! Could you brush the twists with simple syrup and not dip in any sugar at all? Yeah for sure! I’m not the bun police, you can do what you want. But part of what makes a sockerkringla a sugar twist is that it is dipped in, ya know, sugar.

Sockerkringlor are good as is, with added blueberries, dipped in cinnamon sugar and I am sure would be good however else you want to flavor them!

Xoxo,

Cecilia

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Swedish Sugar Twists

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