Sunday, 16 February 2014

Estonian Kringle Recipe

It's a custom in Estonia to bake a kringle on your birthday. The easy to make, twisted plaits of bread is a delicious treat that also fills the kitchen with a lovely aroma too! I've been experimenting with a few different recipes lately and consider this recipe to be one of the best.

2 1/4 cups flour
1/2 tsp salt
3/4 cup lukewarm milk
1 tbsp sugar
1 tsp cardamon
15 g fresh yeast (1 envelope active dry yeast)
30 g melted butter
1 egg yolk

50 g softened butter
5 tbsp sugar
3 tsp cinnamon
3 tsp grounded almonds

1.     Dissolve the yeast in a small bowl with the lukewarm milk.

2.     In a large bowl combine the sugar, cardamom, salt and flour then add the milk, butter and egg yolk. Mix well and start kneading the dough until it pulls away from the edges of the bowl.

3.     Shape the dough into a ball then place on a floured board. Let it rise for an hour at room temperature. While the dough rises, whisk together the butter, sugar and cinnamon filling then set aside. Preheat the oven to 200C and line a baking tray with greaseproof paper.

4.     On a floured surface, knead the dough for a further 5 minutes then roll it into a square approximately 45cm x 45cm. Spoon the filling mix onto the dough and spread evenly. Keep 1tbsp of the filling mix for later to brush over the top. Sprinkle the almonds over the filling then roll the dough into a log.

5.     Take a sharp knife and cut the log in half length-wise, leaving one edge uncut, roughly ½ an inch. Braid the two pieces together with the open layers exposed to the outside. Pinch the ends together and form a wreath.

6.     Place the wreath onto the baking tray and lightly brush over the egg white and remaining filling mix. Bake in the oven for 20-25 minutes at 200C.