Bake Bread at home | The Estonian Kringle | Braided Cinnamon Bread |

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

ground cardamom

🥗Healthier: ground cinnamon

💰Cheaper: mixed spice

Ground cinnamon is more accessible and adds a warm flavor.

chopped nuts

🥗Healthier: seeds

💰Cheaper: oats

Seeds provide crunch and are nut-free for allergies.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Dried cranberries add tartness and are often less expensive.

In a bowl combine milk, 1 tablespoon of flour, 1 tablespoon of sugar, and the active dry yeast. Leave it for 15 minutes to activate.

Sift the flour, add melted butter, 4 tablespoons of sugar, egg, and yeast mixture. Knead the dough until no longer sticky. You might need to add a bit more flour.

Shape the dough into a smooth ball and place it in a bowl. Add some water to keep the dough wet. Cover the bowl with a cling wrap and place it in a warm place until the dough doubles in size. Mine took about 2 hrs.

Preheat the oven to 180ºC.

In a small bowl combine the Sugar Butter and Cinnamon.

Dust flour on the work station and thinly roll out the dough into a rectangular shape.

Spread the filling on top of the dough and roll it up into a log.

Using a sharp knife, cut the log lengthwise. Turn the log with the exposed side up and start twisting the two halves one on top of the other. Pinch the ends together and give the log a round shape, like a wreath.

Transfer the Kringle onto a baking sheet or a skillet, cover with a plastic wrap, and let it rise for 2hrs or till double in size.

Chill in the fridge for an hour before baking.

Remove plastic wrap and bake for 30 minutes until top of Kringle is golden brown.

Dust the Kringle with Powdered Sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens