Estonian Cinnamon Kringel
For beautiful and delicious bread that will impress the entire family, try this Estonian cinnamon kringel recipe.
This is one of the most beautiful and delicious breads I know. Made even more so thanks to the childhood memories of this bread being made. An Estonian kringel is typically a bread made for celebrations and holidays, but really it is an easy pastry that can be made anytime you want to bring joy into the day.
There are many versions of this kringel. Alternate fillings can include poppy seeds, cacao powder with sliced almonds (as seen to the right), or just simple butter and sugar.
If you choose not to braid the dough, then this is known as magussai (sweet bread). But really, it is quite easy to make the pretty signature pattern that makes it a true kringel.
Ingredients
(Makes 8 servings)
3/4 cup 2% milk, warmed to ~ 110°F / 43°C
1 tablespoon Monkfruit sweetener (or granulated sugar)
1, 4-ounce envelope active dry yeast
2 tablespoons plant-based butter, melted
1 egg yolk
2, 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon avocado oil (or vegetable oil)
Filling:
1/4 cup plant-based butter, softened
5 tablespoons Monkfruit sweetener (or granulated sugar)
3 teaspoons ground cinnamon
3 teaspoons ground almonds (not almond flour)
Directions
In a medium bowl combine the warm milk, sweetener, yeast, egg yolk, and melted butter.
In a separate large bowl, combine 2 cups of the flour with the salt. Reserve the remaining 1/4 cup of flour.
Pour the milk and yeast mixture into the flour and begin combining it by hand until it comes together into a dough that pulls away from the sides of the bowl. Add the additional 1/4 cup of flour during this kneading process as required so that the end result is not too sticky or too dry. Form it into a ball.
In a separate large bowl, grease the bottom and sides with the oil. Transfer the dough to the oiled bowl and give it a turn to transfer some of the oil to the surface of the dough. Cover with clingwrap, or a damp tea towel, and set it somewhere warm to rise for about an hour. It should double in size.
When the hour is almost up, mix the cinnamon, sweetener and butter in a small bowl to form a paste. Scoop out about 1 tablespoon and set these both aside.
Preheat the oven to 400°F / 200°C and line a sheet pan with parchment paper, or a silicone mat, then set side.
Lightly flour a flat surface. At this time you have a choice of creating one kringel, or two as pictured above.
If doing two kringel: separate the dough into two equal portions. Roll each portion out separately into rectangles measuring about 8-inches x 12-inches.
If doing one kringle: roll the dough into a rectangle measuring about 18-inches x 12-inches.
Spread the cinnamon mixture from the bowl evenly over the dough leaving about a 1/2-inch border all the way around (reserve the 1 tablespoon separated out earlier). Sprinkle the ground almonds over the cinnamon then roll the dough along the longest edge until you form a rope. Pinch one end together, then starting about 1/2-inch away from the pinched end, slice the rope all the way down its length with a sharp knife. This should leave you with two halves, joined at one end. Turn the two halves of the rope cut sides up and braid them keeping the cut sides facing upwards. When you get to the end, pinch the two halves together then join the ends into a wreath.
Carefully transfer the dough to the sheet pan and spread the top with the reserved cinnamon mixture before baking for about 25 minutes until the kringel is golden brown. In the last 10 minutes of baking, reduce the temperature to 350°F / 180°C.
Serve it warm from the oven.
Nutritional Information Per Serving:
total calories = 202 | total fat = 7g | saturated fat = 2.22g | cholesterol = 24.88mg | sodium = 227.63mg | net carbohydrates = 25.27g | dietary fibre = 1.97g | sugars = 1.19g | protein = 6.21g
