Easy recipe for rich and buttery Estonian kringle, a delicious cinnamon braided bread. Soft inside, crispy crust, perfect for breakfast or the holidays. The smell in the house when baking is divine. Try this, you will love it.
Source: Home Cooking Adventure
Ingredient:
2 1/4 cups flour
1/2 teaspoon salt
3/4 cup warm milk
1 tablespoon sugar
15g fresh yeast (active dry yeast 1 bag)
1/8 cup (30 g) melted butter
1 egg yolk
pour until it’s full
1/4 cup (50 g) softened butter
4 or 5 tablespoons sugar
3 teaspoons cinnamon
3 teaspoons ground almonds, optional
Direction
1. In a medium bowl, stir the fresh yeast with the sugar until it liquefies. Stir in the warm milk and then add the egg yolks and melted butter.
2. In a large bowl, whisk together flour and salt. Pour the milk mixture over the dry ingredients and start kneading until it pulls away from the sides of the bowl. Give the dough the shape of a ball. Pour cooking oil over a clean bowl, add flour and cover with cling film. Let it rest for about 1 hour at room temperature (warm space) until it doubles in size. I usually place the bowl near the stove to let the heat in. It helps the dough rise very well.
3. While the dough is rising, whip the butter with the sugar and cinnamon for the filling. Set aside.
4. Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
5. On a floured surface, use a rolling pin to roll the dough into a rectangle about 18×12 inches. (I made it smaller but it would be better to make it 18 inches).
6. Pour cinnamon filling over top (keep about 1 tablespoon filling), spread evenly, leaving a clean 1/2 inch border around the edges. Sprinkle almonds over the cinnamon filling. Roll up the dough and, using a sharp knife, cut the log in half lengthwise leaving an uncut edge about 1/2 inch.
7. Start braiding two sections of hair, trying to keep the open layers in contact so that the cut ends stay on top (this is what creates this breading effect). Tie the two ends together and form a wreath.
8. Transfer it to the prepared baking tray. Brush the wreath with the rest of the cinnamon filling.
9. Bake for 20-25 minutes until golden brown. During the last 10 minutes, you can reduce the oven temperature to 180 C (350 F).
10. Serve hot as it is or with your favorite topping. It’s so beautiful. 🙂
