Estonian Kringel

Posted on: March 22nd, 2013 by admin 2 Comments

This is one of those loaves that I spotted a picture of and just HAD to make. Admittedly mine is not as pretty as the one I saw, but this delicious cinnamon twist is so good, you’ll want to make it as your weekly loaf : )  It is SO delicious. I’m known for eating cake for breakfast, but this isn’t cake so I eat a huge guilt-free slab in the mornings with a strong black tea and I’m so ready to have a good day. It’s been traditionally made in Estonia for celebrations for over 100 years and it’s totally OK if it’s rustic looking. (So I’ve been told, by an Estonian who knows!)

  • Dough
  • 300 g flour (2 cups)
  • 1/2 tsp salt
  • 120 ml lukewarm milk (1/2 cup)
  • 15 g fresh yeast (0.6 oz fresh yeast or 1 packet dry yeast)
  • 30 g melted butter (1/8 cup)
  • 1 egg yolk
  • 1 tbsp sugar
  • Filling
  • 50 g softened butter (1/4 cup)
  • 4-5 tbsp sugar
  • 3 tsp cinnamon

Mix the yeast and sugar with the lukewarm milk and let it sit a few minutes while the yeast feeds! (foams up). Then add the egg yolk, melted butter, flour and salt and knead the dough for a good 5 minutes. (I am lucky enough to have a kitchen-aid with knead attachment). Shape the dough into a ball and place it in a lightly greased large bow, then cover with a clean tea-towel. Let it rise for at least an hour, or until it doubles in size.

Preheat oven to 200°C/400ºF. Dust your work surface with flour, and roll the dough out into a big rectangle about 1cm thick. Spread the melted butter across all of the dough, then sprinkle the cinnamon and sugar mixture. Roll up the dough like you would for cinnamon buns.  Until you get a long log, press the ends of the dough in so that it doesn’t unravel. Now using a knife, cut the log in half length-wise. Pinch the top two halves back together and twist the two halves together, keeping the open layers exposed like in the photo. When you finished a long twist, join the two end together in  a circle then transfer  onto a prepared baking tray (buttered or covered with paper or silpat).  Spread the leftover butter over the top of the loaf and sprinkle on some more sugar and cinnamon.

Bake for 30 to 35 minutes, until the top is golden brown. Reduce the oven temperature to 180°C (350ºF) after 5 minutes of baking to stop it burning. Best eaten warm from the oven – definitely.

Original recipe from: Just love cookin’

Song for this recipe: ‘Everything’s wrong but me’ – Ella FitzGerald Everyone's Wrong but Me (Single Version) - Ella Fitzgerald: The Early Years, Pt. 1 (1935-1938)

Some afternoons there’s nothing better to listen to than the classic gorgeous voice of Ella.

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2 Responses

  1. Emma says:

    OMG this looks stunning!

    Frankly any cinnamon flavoured bread is good but this looks particularly delicious.


  2. admin says:

    Thanks Emma! I agree – any cinnamon sugary treats win me every time. My weakness is baked goods, definitely. it’s a fun one to make :)

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