Estonian Kringel
6 servings
85 minutes
Estonian kringle is a fragrant and tender yeast wreath soaked in butter, sweetened with sugar and spiced with cinnamon or vanilla sugar. This traditional Estonian bread is often made for holidays as its twisted shape symbolizes coziness and unity. The crispy golden crust hides a soft, airy crumb that melts in the mouth. The taste of kringle is harmonious: the sweetness of the filling perfectly complements the light creaminess of the dough. It is served warm, enjoyed with each bite alongside a cup of aromatic coffee or tea. This wreath not only delights with its flavor but also transforms the home kitchen into a true corner of comfort and warmth.
1
For the test, we prepare a sponge. For this, we mix yeast, warm milk, and sugar in a bowl. We leave it on the table until foam appears. Then we add an egg, melted butter, and salt to the sponge and mix (I use a whisk). In another bowl, we sift the flour and make a well. We pour in the sponge and mix. We knead an elastic dough and leave it to rise for 50 minutes.
- Dry yeast: 15 g
- Milk: 120 ml
- Sugar: 1 tablespoon
- Chicken egg: 1 piece
- Butter: 30 g
- Salt: 5 g
- Wheat flour: 300 g
2
For the filling, mix 50 g of butter, 3-4 tablespoons of sugar, and 1-2 teaspoons of cinnamon (I add natural vanilla sugar instead of cinnamon). Mix the butter and sugar - the filling is ready.
- Butter: 30 g
- Sugar: 1 tablespoon
- Vanilla sugar: 1 tablespoon
3
We place the risen dough on the table. Divide the dough into 6 parts. Roll each part into a rectangle, spread with butter mixture (leave some for the top), and roll into a log. Cut it in half lengthwise without cutting all the way through. Twist it like a rope. Seal the ends and form a wreath. Brush the top with the remaining butter mixture.
- Butter: 30 g
4
Bake in the oven at 180 degrees for 20-25 minutes.