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Cinnamon Braid Bread - Estonian Kringle

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Rating: 4.0; Vote: 1

Easy recipe for rich and buttery Estonian kringle, a mouth-watering cinnamon braided bread. Soft interior, crusty top, perfect for breakfast or holidays. The smell in the house while baking is divine. Give this a try, you will love it. Ingredients: 2 1/4 cups flour 1/2 tsp salt 3/4 cup lukewarm milk 1 tbsp sugar 15 g fresh yeast (1 envelope active dry yeast) 1/8 cup (30 g) melted butter 1 egg yolk Filling 1/4 cup (50 g) softened butter 4 or 5 tbsp sugar 3 tsp cinnamon 3 tsp grounded almonds, optional Directions 1. In a medium bowl stir fresh yeast with sugar until it liquefies. Stir in the lukewarm milk and then add the egg yolk and melted butter. 2. 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. 3. While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside. 4. Preheat the oven to 400 F (200 C. Line a baking sheet with parchment paper. 5. On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches. (I've made it smaller but it would have been better to make it of 18 inch. 6. 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. 7. 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. 8. Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling. 9. Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F. 10. Serve it warm as it is or with your favorite topping. It is gorgeous. :) For the full recipe:
Date: 2019-07-03

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Comments and reviews: 10

MovieGirl2011
I'm always so proud when a recipe of yours turns out exactly the way it does in your videos I tried this one and it was surprisingly easy Of course my Kringle did not look as fancy as yours did, mine was a little. Crooked But that did not harm it's gorgeous flavor, me and my friends enjoyed the tasty Kringle down to its last crumb: )The only little problem I had was that the dough seemed quite dry, possibly because I only had active yeast on hand and used that instead of fresh yeast? I don't know, a tiny splash of milk helped pull the dough together and everything went fine after that - especially the braiding was great fun
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Saria Jabbar
OMG this was just the most amazing thing ever I am not the best baker but this was pretty easy. I am sure next time it will go much faster. The entire family loved it and it was just perfect with a cup of coffee Thank you so much for an awesome recipe Will be sure to try more in the future
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P kim
I have no idea what happened because I followed the measurements exactly but my dough was just sooo dry. It just would not come together Had to add so much more liquid and even then i had to kneed it for AGES. Next time I would use much less flour or add 1/4 cup of milk.
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Calebe Dourado
GOD i became addicted to your videos. haha. Nice work there Loved all of your videos and hope i will someday try to make my own versions of your recipes as well. Thanks so much for your time doing it and sharing it. =DCheers from a new brazillian fan.
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ביתיה פריד
Hi there first I must compliment and thank you for your wondrefull recipes. regarding the lovely recipe on video top, I want to make this braid but with choclate. Do you have any good ideas for me for a good choclate filling? TNX a lot
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Rana Ch
I made this tonight and it was delicious. I used 4 Tbsp of sugar for the filling and let the dough rise for about 45 mins after shaping it, and sprinkled it with demerara sugar. My family loved it. Thanks for the wonderful recipe. xx
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Luca De Matteis
Hi Ella, what type of flour did you use? I thought a strong bread flour would be good for this recipe. but then I saw you didn't knead the dough so much. is it important to NOT develop the gluten?
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cocomovic C
Thanks again for great video. The way you did made it so easier and more attractive, one suggestion, could you put gram along with the CUP like you put (200C) after the F? Thanks again
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ritika rajmohan
hey i tried ur zebra cake. The slicing dnt not come llie yours. I need a lot to practice. But it tasted yummycan i use active yeast fo the cinnonon braid
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marianaalexa
born and raised on these: )friends of ours opened up a place at Pike place market in Seattle called pirozki pirozki I'm pretty sure they a kringel there
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