I know I mentioned in my hot cross buns post that there were so many Easter breads I wanted to try.
First off will be Estonia and their kringle. I found in a recent Donna Hay magazine the same ring 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 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. If you bake an Easter or St. Patrick’s Day bread this month, be sure to link up to our fantastic #TwelveLoaves party! 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 this recipe 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. 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. They 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
Estonian Kringle-Cinnamon Sugar Twisted Bread
2 cups flour
1/2 tsp salt
1/2 cup lukewarm milk
1 envelope active dry yeast
3 Tablespoons butter, melted
1 egg yolk
1 Tablespoon sugar
1/4-1/2 cup melted butter
6-8 Tablespoons sugar
4-5 tsp cinnamon
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).
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!:)
check out some other wonderful ring cakes:
Food Wanderings’ Chocolate Yeast Cake
Home Cooking Adventure’s Cinnamon Braid Bread
Angie’s Recipe’s Cinnamon Spelt Ring
Chocolate Oblivion’s Kringle Bread (be sure to check out her savory version!)