Eesti Kringel
Cinnamon Braid
Eesti Kringel is a sweet, enriched yeast bread, often braided and flavored with cardamom and cinnamon, then glazed or topped with almonds. It's a festive bread enjoyed during holidays and special occasions.
🧂 Ingredients
- 3 cups All-purpose flour(plus more for dusting)
- 1/4 cup Granulated sugar(for dough)
- 2.25 teaspoons Active dry yeast((1 packet))
- 1/2 teaspoon Salt
- 3/4 cup Lukewarm milk
- 4 tablespoons Unsalted butter(melted, for dough)
- 1 large Egg yolk
- 1/4 cup Softened unsalted butter(for filling)
- 4-5 tablespoons Granulated sugar(for filling)
- 3 teaspoons Ground cinnamon(for filling)
- 1/2 teaspoon Ground cardamom(optional, for dough or filling)
- 1-2 large Egg whites(for brushing)
- 1/4 cup Almond slivers(optional, for topping)
👨🍳 Instructions
- 1
In a large bowl, whisk together 2 cups of the flour, 1/4 cup sugar, yeast, salt, and cardamom (if using).
💡 Tip: Ensure yeast is fresh for proper rising. - 2
In a small saucepan, gently heat the milk and 4 tablespoons of butter until the butter is melted. Let it cool slightly until lukewarm (about 105-115°F or 40-46°C).
- 3
Pour the milk mixture and the egg yolk into the dry ingredients. Mix with a spatula or wooden spoon until a shaggy dough forms. Gradually add the remaining flour, about 1/4 cup at a time, until a soft, slightly sticky dough forms.
💡 Tip: The amount of flour needed can vary; add just enough to make the dough manageable. - 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap and a clean kitchen towel, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- 5
While the dough rises, prepare the filling: In a small bowl, cream together the softened butter, 4-5 tablespoons sugar, and cinnamon until well combined.
💡 Tip: Ensure the butter is soft but not melted. - 6
Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll it into a rectangle approximately 12x18 inches.
- 7
Spread the cinnamon-sugar filling evenly over the dough, leaving a 1/2-inch border on all sides.
💡 Tip: Don't overfill, as it can make braiding difficult. - 8
Roll the dough up tightly lengthwise, like a jelly roll. Pinch the seam to seal.
- 9
Using a sharp knife, carefully cut the log in half lengthwise, leaving one edge intact for about 1/2 inch. Gently spread open the cut halves to expose the layers.
💡 Tip: Be careful not to cut all the way through. - 10
Braid the two halves together, keeping the cut sides facing upwards. Pinch the ends to seal and form the dough into a ring or wreath shape. Place on a parchment-lined baking sheet.
- 11
Preheat oven to 375°F (190°C). Brush the kringel with egg whites and sprinkle with almond slivers, if using.
- 12
Bake for 25-30 minutes, or until golden brown and cooked through. If it browns too quickly, you can loosely tent it with foil.
- 13
Let cool on the baking sheet for 10-15 minutes before transferring to a wire rack to cool completely. It can also be served warm.
💡 Pro Tips
- ✓For a richer dough, you can add another egg yolk.
- ✓A touch of lemon zest in the dough or filling adds a nice brightness.
- ✓If you prefer a glaze, mix powdered sugar with a little milk or lemon juice and drizzle over the cooled kringel.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add raisins or chopped nuts to the filling.
- Instead of braiding, shape the dough into a simple ring or a log.
- For a simpler version, omit the braiding and bake as a cinnamon roll loaf.