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!
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!
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.
I'm not certain if it is a traditional Easter bread from Estonia, but will definitely add this to my Easter baking list.
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.
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.
Thanks for stopping by! Happy Baking!:)
xo
Lora
Some other yeast dough recipes to try:
Estonian Kringle
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.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Mari Núñez says
I love all you the bread you make Lora. This one is one I'll do for sure.
Hugs
Paula @ Vintage Kitchen says
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!
Paula-bellalimento says
Mamma mia! Ho voglia!
Savory Simple says
You make the most wonderful breads!
Cher Rockwell says
Lora - your kringle is absolutely beautiful. You do make the best breads!
Vicki Wilde says
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!
Laura (Tutti Dolci) says
Such a beautiful bread, Lora! I love the twist and the cinnamon sugar!
Cookin' Canuck says
Lora, this is absolutely gorgeous! That twist is pretty amazing.
Gina Stanley says
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-
Maureen | Orgasmic Chef says
Oh Lora, I love these photos with the dappled sunlight! Great bread too. I want to try this one for sure.
SMITH BITES says
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)))
thelittleloaf says
This looks completely beautiful! And unlike any breads I've seen before - I need to make this soon!
Munatycooking says
My favorite bread! Looks so moist and flavorful. I can never have enough of it and your clicks made it look more yummy 🙂
Anonymous says
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:)
Addie K Martin says
This looks amazing, Lora! Wish I had one now!! 🙂
Karen Kerr says
That looks so nice Lora. Just beautiful and looks so delicious.
Jen Laceda | Tartine and Apron Strings says
Delicious, Lora! You are really one talented baker! I can't praise you enough...! Can I tear off a piece...? LOL!
Swathi Iyer says
Delicious and beautiful I love to try this one.
www.you-made-that.com says
The bread looks beautiful and the texture is perfect, this I must try.
Lisa says
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
Rachel @ Baked by Rachel says
This looks heavenly!
Erin D. says
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. 🙂
Patty says
I love this twisted cinnamon sugar filled kringle-so interesting to read about and see your methods!
Amy says
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.
Angie's Recipes says
Your estonian kringle looks beautiful, Lora.
Thanks, Lora, for the mention.
Paula says
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.
Lemons and Anchovies says
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. 🙁
Jennifer @ Delicieux says
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.
Joan Hayes says
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!
SeattleDee says
What a beautiful braided ring! This post might nudge me into trying one for Easter brunch.
Carol | a cup of mascarpone says
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!
Liz Berg says
This looks magnificent, Lora! Anything sprinkled with cinnamon and sugar disappears immediately around here!
Lisa {Authentic Suburban Gourmet } says
What a stunning result! This bread is so mouth watering. I want to make it now. Happy Saturday!
vanillasugarblog says
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!
Chelsea Marrs says
yumm love these breads! Great blog.
Follow back if you can 🙂
http://chowdownbythebay.blogspot.com/
Chris says
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)
Deborah Brozina says
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!
KareninCalabria says
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.
Lora says
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