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Kringel
Estonian Cinnamon Braid
Kringel is a traditional Estonian sweet yeast bread, often braided and shaped into a wreath or pretzel. It's typically flavored with cardamom and sometimes saffron, and can be filled with cinnamon and sugar, or nuts.
🧂 Składniki
- 2 packages Active dry yeast
- 0.25 cup Warm water
- 1.75 cups Whole milk(homogenized, 3%)
- 7.5 cups All-purpose flour(plus more for dusting)
- 0.75 lb Salted butter(softened, 3 sticks)
- 1 cup Granulated sugar
- 5 large Egg yolks(room temperature)
- 0.75 tsp Ground cardamom
- 1 tsp Lemon zest(from 1 lemon, no white pith)
- 1.25 cups Dark raisins(washed and dried)
- 0.25 tsp Salt
- 2 large Egg whites(lightly beaten, for brushing)
- 0.5 cup Almond slivers(optional, for topping)
- 0.25 cup Butter(softened, for filling)
- 4 tbsp Granulated sugar(for filling)
- 3 tsp Ground cinnamon(for filling)
👨🍳 Instrukcje
- 1
In a small bowl, combine yeast and warm water. Let stand for 5-10 minutes until foamy.
💡 Wskazówki profesjonalistów: Ensure water is warm, not hot, to activate yeast. - 2
In a saucepan, heat milk to just below boiling point. Let cool slightly in a large bowl. Stir in 3 cups of flour and the yeast mixture. Cover and let rest for 30-45 minutes.
- 3
In a separate bowl, cream together softened butter and 1 cup of sugar. Beat in egg yolks one at a time, followed by cardamom, lemon zest, and 1/4 tsp salt. Mix well.
💡 Wskazówki profesjonalistów: Ensure butter is at room temperature for easy creaming. - 4
Combine the creamed butter mixture with the yeast starter. Gradually add the remaining flour, mixing by hand until the dough pulls away from the sides of the bowl. Stir in the raisins.
💡 Wskazówki profesjonalistów: Add flour gradually to achieve the right consistency. The dough should be slightly sticky but manageable. - 5
Cover the bowl with a clean towel and let the dough rise in a warm place for 2-3 hours, or until doubled in size.
💡 Wskazówki profesjonalistów: A warm spot near the oven or a slightly warmed oven (turned off) can help the dough rise. - 6
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 7
On a lightly floured surface, roll out the dough into a large rectangle. In a small bowl, mix the softened butter (for filling), 4 tbsp sugar, and 3 tsp cinnamon. Spread this mixture evenly over the dough, leaving a small border.
💡 Wskazówki profesjonalistów: Roll the dough to about 18x12 inches. - 8
Roll up the dough lengthwise into a log. Cut the log in half lengthwise, leaving about 1/2 inch uncut at one end. Braid the two halves together, keeping the cut sides exposed.
💡 Wskazówki profesjonalistów: This technique creates the characteristic layered look of kringel. - 9
Shape the braid into a wreath or pretzel shape and place it on the prepared baking sheet. Brush the top with beaten egg whites and sprinkle with almond slivers, if using.
💡 Wskazówki profesjonalistów: Gently reshape as needed to fit the baking sheet. - 10
Bake for 30-35 minutes, or until golden brown. Test for doneness with a toothpick.
💡 Wskazówki profesjonalistów: If the top browns too quickly, you can loosely tent it with foil. - 11
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar if desired.
💡 Wskazówki profesjonalistów
- ✓Saffron threads can be added to the milk in step 2 for an authentic flavor and color.
- ✓If you don't have cardamom, you can omit it, but it adds a distinct Estonian flavor.
- ✓The dough can be refrigerated overnight after the first rise for easier handling the next day.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a pinch of saffron to the milk in step 2.
- Replace some of the flour with almond flour for a richer texture.
- Add a glaze of powdered sugar and milk after cooling.