Oh the aroma of cinnamon rolls baking in the oven !!! It sure draws the kids to the kitchen. Such a fun way to wake them up in the mornings . Take it up a notch and make Estonian Kringle. This delicious loaf , filled with buttery cinnamon sugar looking absolutely gorgeous . This intricate braid is much simpler than it looks and creates a stunning look . The shaping technique is also known as Russian Rose, and Russian braid . Make a large loaf or individual rosettes , and start the day with a smile ..
Kringle is essentially a cousin of cinnamon roll . But this technique can be used with various other fillings as well . Making this from scratch for breakfast does not mean that you have to be at the crack of the dawn to do the mixing and kneading and waiting. The secret is to shape it and let rise in the fridge. In the morning take the dough out , preheat the oven and just pop it in. Sit back relax and enjoy your morning cup of joe. Here is how ..
Sprinkle the yeast on 1/4 C lukewarm water (110°F) mixed with 1 Tbsp sugar . Set aside for 5 to 10 minutes until it is frothy . Take the flour and salt in a large bowl . Mix , make a well in the center and pour in the activated yeast .
Add butter and enough milk and knead gently to bring everything together into a shaggy dough . You can add an egg to the dough as well . Reduce the water a bit , by about 1/4 C , if doing so . Knead for about 10 minutes . The dough becomes very soft and pliable as you kneed . If too sticky add a few tablespoons of flour , but keep in mind that we need the dough to be soft and not too firm . Cover and let it rise in a warm place for about 1 hour, till doubled in volume.
Prepare the filling . Here I have used cinnamon sugar . Chopped nuts and dry fruits are another favorite to add. Soften the butter and set aside . Notice the air bubble in the picture above . This indicates that the dough is kneaded well and stretches without tearing easily . Punch down the dough . Cut the dough into portions depending on the size of the loaves you are making .
Roll the portions out into a square about 1/2 cm thick . Do not worry about getting perfect shapes here . Spread the softened butter over the rolled out dough and sprinkle a portion of the filling over it, leaving an 1/2 cm edge on the sides . If using a filling with nuts and fruits or any other chunkier filling leave a slightly larger boarder . Roll into a log , encasing all the filling .
Using a sharp knife slice the log along the middle lengthwise leaving one end attached. About 1/2 to 1 inch of uncut portion should suffice.
Place one of the sides over the other so that the cut sides are facing up . Repeat this till the 2 pieces are twisted together , making sure that as they pass over each other the cut sides always face up . Once you reach the turn the ends to form a circle and tuck the ends together to form a wreath.
Here I have made small buns , but one can as easily make a large one. Ones the bread is formed , brush the remaining butter on top , sprinkle any remaining fillings and set aside for about 30 minutes until almost doubled in volume.
Planning a morning bake The easiest way for a morning bake is to make a large wreath in an 8 or 9 inch cake pan the previous night . Lightly coat the top with oil and cover with a plastic wrap or any other airtight cover and let it rise overnight in the fridge . Save the remaining filling and sprinkle on top just before baking .
Pre-heat the oven to 400°F (200°F) and bake for about 10 minutes . Reduce the heat to 350°F (175°F ) and bake for an additional 15 to 25 minutes . The final baking times will vary depending on the size of the loaves , fillings , ovens etc . Check on the loaf 15 minutes into the second stage of baking .
Serve warm . For an extra sweet treat drizzle cream cheese icing on top or dust with