Monday, September 2, 2013

Estonian Kringel

This was my second attempt to making this gorgeous bread.

First time wasn't bad, but this time, I guess with all the bread making practice I've been getting, it turned out so much better!
I think last time, I thought more layers the better:  So I rolled the dough pretty thin.  But my immediate thought after it came out of the oven and into my mouth was: "the layers are too thin..."

So this time, I stuck to the instruction and rolled my dough pretty much around 12x18. I didn't even use the rolling pin much. Just gently patted the dough until it reached that shape.

Boy, the smell of your entire apartment when you bake this is just... out of this world. I wanted to open my front door so my neighbors can get their fix too :)

I got the recipe from Home Cooking Adventure. Her pictures are far better step by step, so please go check it out.


  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 3/4 cup lukewarm milk
  • 1 tbsp sugar
  • 1 envelope active dry yeast
  • 1/8 cup (30 g) melted butter
  • 1 egg yolk 
  • 1/4 cup (50 g) softened butter
  • 4 or 5 tbsp sugar
  • 3 tsp cinnamon

  • 3 tsp grounded almonds, optional 

1.  in a small bowl, warm your milk and sugar together : 110 degrees. then stir in the active dry yeast and let it get foamy while you measure out the others. 

 2.  in a large bowl, measure out the flour and salt. pour the activated yeast+milk+sugar, egg yolk, and melted butter. Knead until it is springy. I kneaded about 7 min, maybe. No dusting of the surface necessary, this dough is very good. put it in a greased bowl (i just put it back into the large bowl with a little oil) and let it rise til it's doubled in size.

3. while you wait for the dough to rise, mix the filling ingredients. 

4. When the dough is doubled, preheat the oven to 400.

5. flour the surface a little. pop the puffed dough out of the bowl and gently deflate it as you roll it to about 12x18 in rectangle. you may not even need a rolling pin. 

6. leaving about a tablespoon of it, smear the filling evenly, then sprinkle some almond powder if you are using it. then tightly and gently, roll the dough into a log. 

7. cut the log in the middle leaving a bit on top attached, as you can see in the picture. then braid (or twist, really).

8. cleverly, bring the two ends together and tuck the ends under... it doesn't REALLY matter how it looks... its really going to look impressive at the end anyways.

9. brush the surface with the left over filling and pop it in the oven for 20-25 min. 

10. if you'd like, sprinkle with powdered sugar.

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