Estonian Kringle :Cinnamon Braid Bread

Estonian Kringle or Cinnamon Braid Bread

For Dough:
2 cups plain flour
3 teaspoons Sugar
2 & 1/2 yeast
1/4 cup and 3 tablespoons of warm milk {3 more tablespoons if needed}
1 egg yolk
3 tablespoons melted butter
1/2 teaspoon salt

For Filings:
1/4 to 1/2 cup Soft butter
8 tablespoons sugar
7 teaspoons Cinnamon powder

cinnamon b step by step

A} In large mixer bowl, combine flour, yeast, sugar, and salt; mix well.
B} In saucepan, heat milk, and butter until very warm (120º-130ºF; butter does not need to melt)
C} Add to flour mixture
D} Add egg yolk, use food processor and blend at low speed until moistened; beat 3 minutes at medium speed.
E} Remove from the food processor and knead for about 5 to 8 minutes with your hands, on floured surface until the dough is smooth and elastic
F} Place dough in lightly oiled bowl and turn to grease top
G} Cover and Allow to rise for about two hours
H} Take raised dough and punch down and knead
I} Roll out into a rectangle approximately 9 ” x 12″ (22cm x 30 cm) on a lightly floured board.
J} Brush dough with the butter
K) Sprinkle evenly with sugar and cinnamon; leave a clean ½ – inch border around the edges
L} Roll up the dough
M} Use a sharp knife and cut the log in the half length – wise, leave the one edge uncut for about ½ inch
N} 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)
O} Pinch the ends together and form into a circle, bringing the ends together and pinching to join P} Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F)
Q} Serve it warm as it is or with your favourite topping

Written by Farhat

Farhat Abbas

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