Kringle Estonian Cinnamon Braid Bread Recipes

KRINGLE - ESTONIAN CINNAMON BRAID BREAD

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.

KRINGLE

Steps:

• Divide butter in half and spread each half on waxed paper to an 8x8 inch square.
• Chill.
• Dissolve yeast in warm water.
• Add lukewarm milk, sugar, salt, lemon extract and egg, mixing well.
• Add flour and mix until smooth.
• Roll dough on well floured board to an 12x8 inch rectangle.
• Place one piece of chilled butter on two thirds of dough.
• Fold uncovered third of dough over the middle third, then fold the remaining third over top.
• Again fold one end over middle third, and fold remaining third over top, making a square of nine layers.
• Wrap in waxed paper and refrigerate 30 minutes.
• Roll dough again to an 8x12 inch rectangle.
• Add chilled butter and fold the same way.
• This makes 18 layers.
• Refrigerate 2 hours.
• Cut dough into 2 equal pieces.
• Lightly roll one piece at a time, until piece is about 20x6 inches.
• Spread center third of dough with butterscotch filling, then add fruit, nuts, raisins and so on-- or top with jam.
• Fold one of the long edges to the middle, moisten other edge and fold over top to cover filling.
• Seal well.
• Put kringle on a greased baking sheet and form into an oval shape, pressing ends of kringle together to form a continuous circle.
• Flatten dough with hands.
• Cover kringle for 1 hour at 70 degrees.
• Bake at 350 degrees for 25-30 minutes or until golden brown.
• Cool, then ice with a mixture of powdered sugar and water.