Imagine sinking your teeth into a heavenly pastry that combines the rich traditions of Estonia with the irresistible aroma of cinnamon and sugar. The Estonian Kringle is not just a bread – it's a culinary journey that transforms simple ingredients into a spectacular twisted masterpiece that will make your kitchen smell like a dream and your taste buds dance with delight! This isn't just another recipe; it's a slice of Baltic comfort that will transport you straight to the cozy kitchens of Estonia with every single bite.
Prep Time: 40 mins
Cook Time: 30 mins
Total Time: 70 mins
Cuisine: Estonian
Serves: 12 servings
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast
- 1 cup milk, warmed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
Instructions
- In a large mixing bowl, dissolve the active dry yeast in warm milk (around 110°F). Let it sit for 5-10 minutes until it becomes frothy and activated.
- Add granulated sugar, melted butter, eggs, and vanilla extract to the yeast mixture. Whisk thoroughly to combine all wet ingredients.
- Gradually incorporate the all-purpose flour into the wet ingredients, mixing until a soft, slightly sticky dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for approximately 1 hour or until the dough doubles in size.
- Punch down the risen dough and roll it out on a floured surface into a large rectangular shape, approximately 18x12 inches.
- Mix brown sugar and ground cinnamon in a small bowl to create the filling. Spread this mixture evenly across the rolled-out dough, leaving a small border around the edges.
- Carefully roll the dough into a tight log, starting from the longer side. Slice the log in half lengthwise, leaving one end connected.
- Twist the two halves together, creating a braided or twisted appearance. Carefully transfer the twisted dough to a parchment-lined baking sheet.
- Cover the kringle and let it rise again for 30 minutes. Preheat the oven to 375°F during this time.
- Brush the top of the kringle with an egg wash (1 beaten egg) to create a golden, shiny finish.
- Bake in the preheated oven for 25-30 minutes, or until the kringle is golden brown and sounds hollow when tapped.
- Remove from the oven and let cool on a wire rack for at least 15 minutes before slicing and serving.
Tips
- • Temperature is key! Ensure your milk is precisely warm (around 110°F) to activate the yeast correctly without killing it. • Don't rush the rising process - patient dough means better texture and flavor development. • When twisting the dough, be gentle but firm to maintain the beautiful braided appearance. • Use a kitchen thermometer to check that your kringle reaches a golden-brown color without burning. • Allow the kringle to cool slightly before slicing to help it set and prevent crumbling. • For extra indulgence, consider adding a light glaze made from powdered sugar and milk after cooling. • Store in an airtight container and enjoy within 2-3 days for maximum freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 52g
Protein: 7g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
