Estonian Kringle

Kringle is a traditional Estonian cinnamon braided bread. This Kringle is very versatile. Aside from the traditional cinnamon and butter filling, you can use poppy seeds, cardamon, or even chocolate.

Impress guests when you serve this Estonian Kringle, braided cinnamon bread, at your next gathering. This European dessert is simple to make and sure to fill your kitchen with the warm and comforting flavors of cinnamon.

Prep time : 30mins+1hr rise time

Cook time: 20 mins

Total time : 1hr 50 mins

Ingredients

2 1/4 cups all-purpose flour

1/2 tsp salt

3/4 cup lukewarm milk

1 tbsp sugar

15 g fresh yeast (1 envelope active dry yeast)

2 tbsp (30g) melted butter

1 egg yolk

Filling

1/4 cup softened butter

4 or 5 tbsp sugar

3 tsp cinnamon

3 tsp grounded almonds

Directions

In a medium bowl stir fresh yeast with sugar until it liquifies. Stir in  the lukewarm milk and then add the egg yolk and melted butter. In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size. I usually put the bowl near my oven hob so the warmth get to it. It helps the dough rise very well.

While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.On a floured surface, using a rolling pin roll the dough to a rectangle.Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. Sprinkle the almonds over the cinnamon filling.

Roll up the dough and using a sharp knife, cut the log in half lengthwise leaving one edge uncut for about 1/2 inch.Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect).Pinch the ends together and form a wreath.Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.

Bake for 20-25 minutes until golden brown.

Serve it warm as it is or with your favorite topping. Happy baking👩‍🍳

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