Norwegian coffee cake"kringlas"

1/2   c            margarine.
   1       c            SUGAR.
   1       t            vanilla.
   1                    EGG.
   1       c            butterMILK.
   1       t            SODA.
   3       c            flour.
   2 1/2   ts           baking powder.
   1       t            SALT.

  Try mixing vanilla and egg  beat until mixed. Add the
  buttermilk and the Soda; (I have used 7up) and sift
  the dry ingredients into this. add the rest of the
  ingredients, mix well. Put the container into the
  refrigerator chill over night. Take out and roll small
  pieces of the dough into long strips, then form them
  into a figure eight,(like a pretzel) put them back
  into the Refrigerator for about an hour, when they
  have raised to approximately what looks to be the
  right hight. Bake in a 450 deg pre-heated oven for
  approximately 6 to 8 minutes, ( May vary with the
  weather so keep an eye on them).But they should be a
  light brown before you remove them. Refrigeration is
  one of the keys of "KRINGLA" making. They must be
  refrigerated in order for them to get the flavor, you
  could bake them without refrigeration but you lose a
  lot of the flavor. You can also use.
  
  A:  OATMEAL. B: RAISINS. C: WHOLE WHEAT.
  
  You can fill them with your favorite filling, Cream
  Cheese, Jelly, ETC. you don't need eggs or yeast. They
  are not too sweet, and definitely not Boring like a
  bagel, (Sorry Bagel lovers, VBG). It is a coffee Bread
  not like Muffins, which are too sweet, and also do not
  have too many calories. This recipe came from a fella
  from the town of LOS OSOS CA He is a out of work
  Carpenter who started baking and selling these
  wonderful Rolls, He said that this is an original
  recipe that he got from his grandmother, (Yea for the
  Grandmas). Ive tried Nuts, and love the cream Cheese
  one, You could even use Custard Filling, Ive also used
  Different flavored oils like Pure orange oil,
  butterscotch, several Berries types. and they turned
  out just great. Hope you enjoy them. Formatted by
  Elaine Radis