600 g (1 1/3 pounds, 2 1/2 cups) butter about 900 g (15 dl, 6 1/4 cups) flour 3 liters (quarts) full fat milk 6 dl (2 1/2 cups) 35% fat sour cream 6 egg yolks 4 egg whites about 500 g (8 1/4 dl, 3 1/2 cups) flour flour Buttering: 500 g (18 oz., 2 1/4 cups) butter, at room temperature 500 g (18 oz., 2 1/4 cups) margarine, at room temperature 1 kg (2 1/4 pounds, 11 3/4 dl, 5 cups) sugar
Instructions
1) Melt the butter in a big pot. Stir in the first amount of flour.
2) Heat the milk to 37 C (98 F). Gradually stir the warm milk into the butter-flour mixture to make a lump free batter.
3) Simmer 3-4 minutes, stirring constantly, to make a thick porridge.
4) Transfer to a bowl. Cool.
5) Add sour cream, egg yolks and egg whites. Sprinkle with flour, cover with plastic wrap and a cloth. Refrigerate overnight.
6) Knead in the second amount of flour. The dough should be pliable and easy to roll out.
7) Divide the dough into two equal parts. Refrigerate one piece of dough. Roll the other into a sausage.
8) Cut the dough sausage into 100 g (3 1/2 oz.) pieces. Press the pieces flat and round, then let rest on a floured board 60-90 minutes before rolling out.
9) Cover the baking surface first with a flannel sheet, then with a cotton sheet.
10) Sprinkle a generous amount of flour on the baking table. Roll the dough out to thin sheets about 50 cm (20") in diameter.
11) Roll up on thin baking wands (rather like long chopsticks) and roll onto the griddle. Cook until golden on both sides over high heat, but do not allow to burn.
12) When done, wrap first in a cotton sheet, then in a flannel sheet. Cover with plastic wrap to keep the kling soft. They should be completely covered.
13) Beat butter and margarine until fluffy. Butter half of each kling. sprinkle with sugar, then fold over the other half.
14) Cut the edges. Divide each into 4 wedges.
15) Kling freeze well. Pack airtight.
16) Note: Kling are served with coffee on special occasions, such as Christmas, Easter, Whitsuntide, christenings, confirmations, weddings and funeral.
Kling also is served with fermented fish or anchovies at Christmas breakfast.
