Kringle means ring or circle. Estonian Kringle which is also known as Braided Cinnamon Bread is bread spread with a filling (in this case, cinnamon) and sometimes with dried fruits like raisins and is shaped in a ring or circle. I find that the method of making it is similar to that of cinnamon rolls. The difference is for cinnamon rolls, the dough is rolled out, spread with cinnamon fillings, rolled up, cut into slices and baked. In the case of the Estonian Kringle, the dough is rolled out, spread with cinnamon fillings and rolled up into a long dough. The dough is then sliced into half and the two halves are then braided with the cut side facing outward and shaped into a ring.
Ingredients:
Ingredients:
200 g warm milk
2 tsp sugar
1 tsp instant yeast
400 g high protein flour
40 g sugar
1 tsp salt
1 egg abt 75 g without shell
35 g butter
Fillings:
65 g brown sugar
1 tsp cinnamon powder
A pinch of salt
50 g butter
Method:
- Activate the yeast. Add warm milk, sugar and yeast into a bowl. Stir and let it sit for 5-10 minutes for bubbles to form.
- Add flour, sugar & salt into mixing bowl of stand mixer.
- Add egg & yeast mixture to the bowl.
- Knead till dough ball is formed.
- Add butter.
- Continue to knead till dough is elastic and window pane is reached.
- Grease a clean bowl and place the dough into the bowl. Cover the bowl with a damp towel or cling wrap. Let the dough proof till it doubles in size.
- Punch down and roll dough into a rectangle.
- Spread butter (from Filling) onto dough.
- Spread cinnamon mixture onto dough using a sift (for evenness).
- Roll up the dough. Pinch the edge to seal the dough.
- Using a sharp knife, cut the roll into 2 (lengthwise) without detaching the top. Then, braid the dough.
- Bring the 2 edges together to form a ring.
- Line a baking tray with parchment paper. Slightly grease the parchment paper.
- Place the cinnamon ring on the tray.
- Proof the dough till it doubles in size..
- Egg wash the dough.
- Bake the dough at 200 deg C for 20 min. or bake it at 180 deg C if you do not want the top to be so dark.
- Remove the bread immediately after it is cooked onto a metal rack.
- Dust the bread with powdered sugar.
- Slice the bread.
