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I discovered this Estonian Kringle about a year ago, and as a fan of bread-making challenges, I knew I had to try it.
This recipe is simple, using common ingredients, yet it is incredibly delicious and tempting. The aroma while baking is divine, filling the house with a rich, buttery scent that’s hard to resist. The result is a mouth-watering cinnamon wreath with a soft interior and a crusty top, perfect for breakfast or the holiday season.
You can customize the filling with cocoa powder, ground walnuts or almonds, or even ground poppy seeds. Just be sure to always include butter in the filling. The butter between the layers of dough ensures a soft, tender interior for this delightful bread.
How to make Estonian Kringle – Cinnamon Braid Bread
Begin with preparing the yeast dough. In a medium bowl, stir fresh yeast with sugar until it liquefies. Stir in the lukewarm milk, then add the egg yolk and melted butter.
Next, in a large bowl, whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading until the dough pulls away from the edges of the bowl. Shape the dough into a ball. Sprinkle oil onto a clean bowl, place the dough inside, and cover with plastic wrap. Let it rest for about 1 hour at room temperature (in a warm space) until doubled in size. Placing the bowl near a warm oven hob can help the dough rise very well.
While the dough rises, prepare the cinnamon filling by whisking together the butter with sugar and cinnamon. Set aside.
Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
How to shape the cinnamon braid bread
Once the dough has risen, on a floured surface, use a rolling pin to roll the dough into a rectangle of about 18×12 inches.
Spoon the cinnamon filling over the dough, spreading it evenly and 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.
Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top. Pinch the ends together and form a wreath. Transfer it to the prepared baking sheet and brush the wreath with the reserved cinnamon filling.
Bake for 20-25 minutes until golden brown. For the last 10 minutes, you can reduce the oven temperature to 350 F (180 C).
Serve it warm as is or with your favorite topping. It is gorgeous. 🙂
You have to give this Estonian Kringle a try. If you do, make sure to share the photos with me onInstagram. Would love to see how it turns out for you. Enjoy!
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Estonian Kringle - Cinnamon Braid Bread
4.67 from 3 votes
Easy recipe for rich and buttery Estonian Kringle, a mouth-watering cinnamon wreath. Soft interior, crusty top, perfect for breakfast or holidays.
Prep Time 30 minutes mins
Cook Time 20 minutes mins
To rise 1 hour hr
Total Time 1 hour hr 50 minutes mins
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Ingredients
- 2 1/4 cups (280g) all-purpose flour
- 1/2 tsp (2g) salt
- 3/4 cup (180ml) lukewarm milk
- 1 tbsp (15g) sugar
- 15 g fresh yeast (1 envelope active dry yeast)
- 2 tbsp (30g) melted butter
- 1 egg yolk
Filling
- 1/4 cup (50g) softened butter
- 4 or 5 (60-75g) sugar
- 3 tsp (9g) cinnamon
- 3 tsp grounded almonds , optional
Instructions
Prepare the yeast dough.
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.
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.
Prepare the cinnamon filling.
While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
How to shape the bread
On a floured surface, using a rolling pin roll the dough to a rectangle of about 18×12 inches. (I've made it smaller but it would have been better to make it of 18 inch).
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.
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.
Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.
Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).
Serve it warm as it is or with your favorite topping. It is gorgeous.:)
Video
Nutrition
Calories: 1.586kcalCarbohydrates: 289.5gProtein: 38gFat: 31.1gSaturated Fat: 16.8gCholesterol: 271mgSugar: 64g
Calories: 1.586kcal
Course: Bread, Breakfast, Dessert, Snack
Cuisine: Estonian
Keyword: braided bread, cinnamon braided bread, Easter, estonian kringle, holiday bread, holiday recipe, holiday sweet roll recipe, kringel, wreath recipe
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
