A delightful cousin of Cinnamon Roll, the Estonian Kringle is a beautiful
buttery cinnamon filled loaf. The recipe makes a lightly sweet bread with a
crunchy top. For a sweeter version increase the sugar in the filling or drizzle icing .
Course Breakfast, Dessert
Cuisine European
Keyword Cinnamon Bread
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 2 hourshours30 minutesminutes
Author Syama
Ingredients
3CBread Flour / AP Flour (360g) Unbleached
2/3CMilk (150 g )
1 1/4TspFine Sea Salt (7 g)
2TbspMelted Butter
1/4CWater (60g)
1TbspSugar
2TspYeast
Filling
4TbspButter
4TbspSugar
1TspCinnamon
1/4CFinely Chopped Walnuts optional
Instructions
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 .
Mix the flour and salt in a large bowl . 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. Knead for about 10 minutes for a soft and pliable dough. If needed add a few more spoons of milk or flour. Cover and let it rise in a warm place for about 1 hour, till doubled in volume.
Soften the butter for the filling and set aside. In another bowl mix the cinnamon , sugar and chopped nuts . Set aside.
Punch down the dough and divide into desired portions. Roll each portion out into a long rectangle about 1/2 cm thick . 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 . Roll into a log , encasing all the filling . Slit the log lengthwise leaving about an inch on one end uncut. Twist the pieces over each other keeping the cut side up to form a coiled rope. .Turn the rope into a circle and tuck the ends in. Brush any remaining butter on top , and sprinkle the remaining filling on top. Set aside for about 30 minutes until almost doubled in volume.
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 . Check on the loaf 15 minutes into the second stage of baking .
Cool on the rack . Cool completely before icing .
Notes
US Measuring cups used, Weight measurements are more accurate than volume.
1 C AP Flour weighs around 110 to 120 g. , when using volume measurements pay close attention to how the dough feels and adjust liquid ingredients a little.