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Home » Ingredients » bread » Estonian Kringle-Cinnamon Sugar Twisted Bread

Estonian Kringle-Cinnamon Sugar Twisted Bread

December 19, 2020 by Savoring Italy

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Estonian Kringle is a sweet, buttery braided loaf filled with cinnamon, sugar and sometimes nuts. Super soft on the inside with a lovely crunchy top, this beautiful yeast bread is perfect for a weekend bake or the holidays.

I know I mentioned in my hot cross buns post that there were so many Easter breads (like these Hot Cross Buns) I wanted to try.

I don’t think I’ll actually accomplish making a bread from every country. I will just start with a couple.

First off will be Estonia and their  kringle. I found in a recent Donna Hay magazine the same ring bread but filled with raspberries. I’d love to do that version when the berries are in season. For now, we stuck with this gorgeous cinnamon sugar version. I recently read that in Estonia it is a custom to bake one for your birthday!

overhead image of estonian kringle

Originally published on March 11, 2013 and updated on December 19, 2020. This is a special yeast bread that I have been thinking a lot about recently. It’s a perfect bread for Christmas morning.

I had come across it on Pinterest some time back and vowed to make it soon. Soon turned into months and now here it is finally! Better later than never.;)

I have to just tell you how lovely this bread is.

So, so lovely!

overhead image of estonian kringle

I never really knew what a kringle was before. I found a little info on Danish kringles here. I wasn’t successful in finding any info on the history of this Estonian bread. IF you know any thing about, please share it below in the comment section.

image of bread on parchment paper

I’m not certain if it is a traditional Easter bread from Estonia, but will definitely add this to my Easter baking list.

overhead image of slice of bread

some notes on this bread: I first saw the recipe for a Cinnamon Spelt Ring King a while back on my friend Angie’s blog. She did a gorgeous spelt version. I then soon later found the recipe I used here on this beautiful blog: Just Love Cookin. I followed her ingredients for the dough and changed the filling and method a little. I added a little more butter and cinnamon sugar to fill and add on top right before baking.  Another gorgeous kringle: Chocolate Oblivion’s Kringle Bread (be sure to check out her savory version!)

How do you slice an Estonian Kringle bread?

 

 

It requires a very sharp knife! It seems complicated to cut and form the shape but it really is not. When you slice the dough in half, take care to make a clean cut. Then you have to carefully twist the open layers around each other. Don’t worry that while you twist around some filling may come out.

You have a little extra butter to add on top and more cinnamon sugar to sprinkle on. It’s sort of like an inside out cinnamon roll.

And now that I am looking again at these photos and remembering the smell while it baked and the delicious taste when it was ready, I’m inspired to go make another one! It was that good. Some other ways to make this kringle: chocolate chips, sugar, butter, cinnamon, dried fruits (raisins!). I did read that the dough is made with saffron and raisins ….so very similar to these St. Lucy Saffron Buns.

What ingredients are in an Estonian Kringle-Cinnamon Sugar Twisted Bread

For the dough

  •  flour
  •  salt
  • milk
  • active dry yeast
  • butter, melted
  • egg yolk
  • sugar

For the filling

  •  butter
  •  sugar
  • cinnamon

In a mixer, with a dough hook attachment, add the warm milk and yeast. Mix until blended. Add the sugar and mix about a minute. Slowly mix in 1 cup of the flour until combined. Mix in the egg. Add the rest of the flour, butter and salt.

Mix together on medium-low speed stopping the machine to scrape down the sides of the bowl. Stop the machine to scrape the sides of the bowl and incorporate the flour. Mix on low speed until dough is incorporated. Be sure to give your mixer a break and as you don’t want to burn it out. Add extra flour if needed 1 tablespoon at a time. The dough will be a little sticky but also firm.

Take dough out of mixer bowl and knead a minute or two with a little bit of flour on a clean counter form dough into a ball. Coat a bowl with a light film of canola oil.

Place the dough into the oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil).
Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).
Preheat oven to 375 degrees F. Dust your work surface with flour, and roll the dough out to a thickness of 1cm.

overhead image of rolled on dough on cutting board

Spread the melted butter across all of the dough, then sprinkle the cinnamon and sugar mixture.

overhead image of cinnamon sugar on rolled out dough

Roll up the dough, and using a knife, cut the log in half length-wise.

overhead image of cinnamon sugar dough sliced in middle

Twist the two halves together, keeping the open layers exposed. Form into a ring shape and carefully transfer to a parchment lined baking tray.

overhead image of estonian cringle ring bread

Top the remaining butter and sprinkle some sugar and cinnamon mixture. Cover the dough with lightly oiled plastic wrap or a clean tea towel, and let it proof for about 50 minutes. Preheat the oven to 375 F.

Bake for 30 to 35 minutes, until the top is golden brown.

Thanks for stopping by! Happy Baking!:)
xo
Lora

 

Some other yeast dough recipes to try:

  • Sicilian Orange Sweet Bread
  • No-Knead Olive Bread
  • Strawberry Monkey Bread
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Estonian Kringle

Estonian Kringle is a sweet, buttery braided loaf filled with cinnamon, sugar and sometimes nuts. Super soft on the inside and a lovely crunchy top, this beautiful yeast bread is perfect for a weekend bake or the holidays.
Prep Time2 hrs 30 mins
Cook Time30 mins
Course: Bread
Cuisine: Estonia
Keyword: Bread, yeast
Servings: 1 large wreath
Author: Lora

Ingredients

  • Dough
  • 2 cups flour
  • ½ tsp salt
  • ½ cup lukewarm milk
  • 1 envelope active dry yeast
  • 3 tbsp butter melted
  • 1 egg yolk
  • 1 tbsp sugar
  • Filling
  • ¼-½ cup melted butter
  • 6-8 tbsps sugar
  • 4-5 tsp cinnamon

Instructions

  • In a mixer, with a dough hook attachment, add the warm milk and yeast. Mix until blended. Add the sugar and mix about a minute. Slowly mix in 1 cup of the flour until combined. Mix in the egg. Add the rest of the flour, butter and salt.
  • Mix together on medium-low speed stopping the machine to scrape down the sides of the bowl. Stop the machine to scrape the sides of the bowl and incorporate the flour. Mix on low speed until dough is incorporated. Be sure to give your mixer a break and as you don’t want to burn it out. Add extra flour if needed 1 tablespoon at a time. The dough will be a little sticky but also firm.
  • Take dough out of mixer bowl and knead a minute or two with a little bit of flour on a clean counter form dough into a ball. Coat a bowl with a light film of canola oil.
  • Place the dough into the oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil).
  • Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).
  • Preheat oven to 375 degrees F. Dust your work surface with flour, and roll the dough out to a thickness of 1cm.
  • Spread the melted butter across all of the dough, then sprinkle the cinnamon and sugar mixture.
  • Roll up the dough, and using a knife, cut the log in half length-wise.
  • Twist the two halves together, keeping the open layers exposed. Form into a ring shape and carefully transfer to a parchment lined baking tray.
  • Top the remaining butter and sprinkle some sugar and cinnamon mixture. Cover the dough with lightly oiled plastic wrap or a clean tea towel, and let it proof for about 50 minutes. Preheat the oven to 375 F.
  • Bake for 30 to 35 minutes, until the top is golden brown.
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Comments

  1. Mari Núñez says

    March 11, 2013 at 6:49 pm

    I love all you the bread you make Lora. This one is one I'll do for sure.

    Hugs

    Reply
  2. Paula @ Vintage Kitchen says

    March 11, 2013 at 7:41 pm

    It´s fabulous Lora, just the type of bread I like to make. But the thing I love the most is that it´s not too doughy, but also very crunchy. Simply perfect!

    Reply
  3. Paula-bellalimento says

    March 11, 2013 at 8:10 pm

    Mamma mia! Ho voglia!

    Reply
  4. Savory Simple says

    March 11, 2013 at 8:46 pm

    You make the most wonderful breads!

    Reply
  5. Cher Rockwell says

    March 12, 2013 at 2:40 am

    Lora – your kringle is absolutely beautiful. You do make the best breads!

    Reply
  6. Vicki Wilde says

    March 12, 2013 at 2:48 am

    This looks beautiful! There was a place in Madison, WI that sold a delicious kringle. I'll have to make my own now that I don't live there anymore!

    Reply
  7. Laura (Tutti Dolci) says

    March 12, 2013 at 2:50 am

    Such a beautiful bread, Lora! I love the twist and the cinnamon sugar!

    Reply
  8. Cookin' Canuck says

    March 12, 2013 at 3:52 am

    Lora, this is absolutely gorgeous! That twist is pretty amazing.

    Reply
  9. Gina Stanley says

    March 12, 2013 at 4:40 am

    This looks gorgeous Lora. I've been wanting to bake a wreath bread for a while, this month, make that this year has gotten away from me. I hope baking has helped eased your mind and pain of losing your father if even in the slightest. The cinnamon, sugar mix sounds like a good call to me.
    -Gina-

    Reply
  10. Maureen | Orgasmic Chef says

    March 12, 2013 at 5:17 am

    Oh Lora, I love these photos with the dappled sunlight! Great bread too. I want to try this one for sure.

    Reply
  11. SMITH BITES says

    March 12, 2013 at 11:31 am

    i love every. single. thing. about. this. Lora – just love it!!! THIS makes me wish i could eat regular bread – and that doesn't happen often – seriously a wowzer!! (((hugs)))

    Reply
  12. thelittleloaf says

    March 12, 2013 at 2:07 pm

    This looks completely beautiful! And unlike any breads I've seen before – I need to make this soon!

    Reply
  13. Munatycooking says

    March 12, 2013 at 3:45 pm

    My favorite bread! Looks so moist and flavorful. I can never have enough of it and your clicks made it look more yummy 🙂

    Reply
  14. Anonymous says

    March 12, 2013 at 4:33 pm

    Hi Lora! This is not an Easter thing, we baking Estonians do it quite often and for any occasion. The origins – I have no clue either, it's been baked as long as there's been yeast I guess:) At least my granny taught me to do it some 25 years ago. I personally use a dough with this little sugar with savory stuffings and add, well, a lot more sugar into the cinnamon version. The way it's cut shows the inner beauty so perfectly and the cinnamon gets, like, e v e r y w h e r e. You did it so well! Greetings from snow-drowned Estonia:)

    Reply
  15. Addie K Martin says

    March 12, 2013 at 4:35 pm

    This looks amazing, Lora! Wish I had one now!! 🙂

    Reply
  16. Karen Kerr says

    March 12, 2013 at 7:52 pm

    That looks so nice Lora. Just beautiful and looks so delicious.

    Reply
  17. Jen Laceda | Tartine and Apron Strings says

    March 13, 2013 at 2:45 am

    Delicious, Lora! You are really one talented baker! I can't praise you enough…! Can I tear off a piece…? LOL!

    Reply
  18. Swathi Iyer says

    March 13, 2013 at 3:54 am

    Delicious and beautiful I love to try this one.

    Reply
  19. www.you-made-that.com says

    March 13, 2013 at 5:05 am

    The bread looks beautiful and the texture is perfect, this I must try.

    Reply
  20. Lisa says

    March 13, 2013 at 8:58 am

    I just did something similar using challah dough, but I rolled it up in a springform pan. Your kringle looks incredible! I made one once, and everyone kept saying it tasted like a cinnabon! I'm definitely trying your recipe! xo

    Reply
  21. Rachel @ Baked by Rachel says

    March 13, 2013 at 12:40 pm

    This looks heavenly!

    Reply
  22. Erin D. says

    March 13, 2013 at 7:12 pm

    Oh my word. This is gorgeous! You did an amazing job with the twisting. The outside looks so cinnamon sugary crispy. Yum! I love learning about new types of bread. Awesome post. 🙂

    Reply
  23. Patty says

    March 13, 2013 at 10:02 pm

    I love this twisted cinnamon sugar filled kringle-so interesting to read about and see your methods!

    Reply
  24. Amy says

    March 13, 2013 at 10:52 pm

    This Cinnamon Sugar Twisted Bread is gorgeous. I love that you can see all the cinnamon sugar running through in every bite. Hm…the raspberry one you mentioned sounds yummy and gorgeous. I look forward for your post on that one too.

    Reply
  25. Angie's Recipes says

    March 14, 2013 at 10:36 am

    Your estonian kringle looks beautiful, Lora.
    Thanks, Lora, for the mention.

    Reply
  26. Paula says

    March 14, 2013 at 5:11 pm

    As beautiful as the baked kringle looks, I think my favourite picture is the last one where it is unbaked and ready to go in the oven. What a lovely looking dough and it certainly made a gorgeous looking bread.

    Reply
  27. Lemons and Anchovies says

    March 14, 2013 at 11:26 pm

    Lora, I love this bread. It's gorgeous with that awesome texture. This is the best thing I've seen all day. Now you've got me wanting to make bread–it's been a while. 🙁

    Reply
  28. Jennifer @ Delicieux says

    March 14, 2013 at 11:55 pm

    Your kringle looks fabulous, and such neat braids. I love the cinnamon sugar topping. I made the one from the Donna Hay magazine at Christmas, albiet with strawberry jam and chocolate chips. It was divine and such a great way to decorate the Christmas table.

    Reply
  29. Joan Hayes says

    March 15, 2013 at 3:22 am

    This is gorgeous! I tried to do a braided bred like this once, it was a disaster and I haven't tried again since. You've inspired me, can't wait to try your recipe!

    Reply
  30. SeattleDee says

    March 16, 2013 at 2:30 am

    What a beautiful braided ring! This post might nudge me into trying one for Easter brunch.

    Reply
  31. Carol | a cup of mascarpone says

    March 16, 2013 at 12:54 pm

    Happy Saturday, Lora! I'm just trying to catch up reading all my favorite bloggers posts this week, and I came to yours. OMG…this looks so darn delcious!!! You are honestly, the best bread baker…this is gorgeous!

    Reply
  32. Liz Berg says

    March 16, 2013 at 4:57 pm

    This looks magnificent, Lora! Anything sprinkled with cinnamon and sugar disappears immediately around here!

    Reply
  33. Lisa {Authentic Suburban Gourmet } says

    March 16, 2013 at 5:37 pm

    What a stunning result! This bread is so mouth watering. I want to make it now. Happy Saturday!

    Reply
  34. vanillasugarblog says

    March 20, 2013 at 11:43 pm

    I have yet to make a kringle bread.
    I love them simply for the sugar-crusted "crunch"–the best part.
    This came out great Ms. Lora!

    Reply
  35. Chelsea Marrs says

    March 21, 2013 at 3:32 am

    yumm love these breads! Great blog.

    Follow back if you can 🙂

    http://chowdownbythebay.blogspot.com/

    Reply
  36. Chris says

    March 31, 2013 at 11:50 pm

    It's not the traditional Easter Bread – I'm 1/2 Estonian, and the recipe we usually use is similar, but it has milk and cardamon in it as well as the lemon zest. No filling. For Easter, we sprinkle ground almonds and coarse sugar on top. You can also put raisins in it. My nana made it every day – it was a staple in her house. It's called mamu saia (mahmooSIGHyah) which literally translated, means raisin loaf LOL 🙂 Here is a link to when I had my blog with some pix and the recipe handed down from my nana, to my mom, to me 🙂 http://eventinacancook.blogspot.com/2011/04/memories-traditions-nostalgia.html (there is also a shout out to you LOL)

    Reply
  37. Deborah Brozina says

    December 18, 2016 at 5:47 pm

    Lora – I'm half Estonian and have used this recipe for my Kringles in the last 6 months or so. It's a consistent winner. And being half American, I have been playing with the fillings as well. (Nutella, cocoa and sugar, orange and cranberry, etc.) For the sweet breads, however, I do use about 3-5 TBSP of sugar and put it in with the yeast and milk at the beginning. I find proving that for about 15 minutes makes it rise a little better.

    And so that you know, this recipe was used for a bake sale for St. Jude's Children's Hospital and sold out so fast!

    Reply
  38. KareninCalabria says

    December 19, 2020 at 3:34 pm

    This looks beautiful and delicious! Funny thing, I heard the word “kringle” other than as Sant Claus’ last name, for the first time yesterday. While I was talking on the phone with my sister, she got a special delivery of what she was calling a kringle and I was confused thinking, who would send a special delivery package of Pringles? The pastry was enormous and came from a bakery in Wisconsin. I looked it up and read all about Danish kringles. Now today, I’m reading about an Estonian variety. Very interesting. I must say that I spent 3 days in Tallinn a few years ago and really enjoyed it. The food I ate was delicious – excellent dark breads and interesting beverages like raspberry cider and dandelion iced tea.

    Reply
    • Lora says

      December 20, 2020 at 7:32 am

      Ciao Karen-That is so funny that you thought someone delivered Pringles to your sister :). I have also heard of Danish kringles. How lucky that you were able to visit there and that you enjoyed their dark breads…and those drinks sound amazing! I have to try the raspberry version of this bread. Buon Natale, Karen! Un abbraccio!! xx Lora

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