Estonian Kringle Cinnamon Braid Bread Recipes

KRINGLE - ESTONIAN CINNAMON BRAID BREAD

Kringle - Estonian Cinnamon Braid Bread image

I had to make this recipe after seeing a photo of it on one of bread threads on this site, but originally came from another internet site. My first attempt isn't as pretty as the original but it sure taste great, is fairly simple and I'm sure it'll get prettier with practice. Prep time does not include rising

Provided by Bonnie G 2

Categories Yeast Breads

Time 50m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 11

Ingredients

2 1/4 cups flour
1/2 teaspoon salt
3/4 cup milk, lukewarm
1 tablespoon sugar
15 g fresh yeast (1 envelope active dry yeast)
1/8 cup butter, melted
1 egg yolk
1/4 cup butter, softened
4 -5 tablespoons sugar
3 teaspoons cinnamon
3 teaspoons ground almonds (optional)

Steps:

In a medium bowl stir fresh yeast with sugar.
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.
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.
On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches.
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 length-wise 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.

ESTONIAN BARLEY SKILLET BREAD

Estonian Barley Skillet Bread image

A traditional Estonia bread that I am told is normally eaten warm with butter and honey. Sounds great to me!

Provided by Sarah_Jayne

Categories Breads

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons unsalted butter, melted
1 1/2 cups barley flour
1/2 cup all-purpose flour
1/3 cup whole wheat flour
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon caraway seed (optional)
1 large egg, beaten
1 cup buttermilk
2 tablespoons vegetable oil

Steps:

Mix the dry ingredients and caraway seeds (if using) together in a large dish.
Whisk together the egg, buttermilk, and vegetable oil.
Add the dry ingredients and mix until blended. Do not over mix. You will get something between batter and dough.
Preheat the oven to 375 degrees.
Brush an 8 inch cast-iron skillet with the butter.
Spoon the mixture into the skillet and smooth top with a rubber spatula.
Sprinkle the remaining butter over the top.
Bake until golden brown and a cake tester comes out clean for about 50 minutes.

Nutrition Facts : Calories 342.2, Fat 14.2, SaturatedFat 6.1, Cholesterol 57.2, Sodium 283.4, Carbohydrate 47, Fiber 4.8, Sugar 6.8, Protein 8.3

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