This pastry is the Estonian version of a bread pretzel. It can be decorated and flavoured with lots of options but I'm just doing a basic cinnamon kind today.
Ingredients:
Add the 1 tablespoon of milk and yeast to the warm milk. Stir well and leave for 10 minutes.
Put the flour, salt and butter in your stand mixer and mix until it's a sandy texture with all the butter incorporated.
Now add the egg and milk mixture to the bowl. Mix using your hook attachment for 5 minutes.
It should have formed a good dough. Remove from the mixer and knead by hand for a few minutes. Roll into a ball and cover with a clean cloth for about 30 minutes.
It should have doubled in size. Now we bake it for 30 minutes on 30 C
While it bakes you can melt down the butter and add the brown sugar and cinnamon to it.
Take the dough out of the oven and punch it down to get the volume out of it. It should be quite a firm dough now. Roll it out into a large oblong.
Brush the dough with the cinnamon paste.
Roll the dough towards you horizontally When you have a long tube cut it in half again horizontally. Now you need to weave the two halves together. No picture as my hands were very sticky! You can leave it as a long pastry or fold it around into a ring. That's what I attempted to do.
Leave it to rise again for about 30 minutes and then brush your kringle with more of the cinnamon paste and bake in an oven at 180 C for 20-25 minutes. Dust with icing sugar before serving.
I was really pleased with how my Kringle turned out. It wasn't a perfect ring shape but it's a nice knot shape with a weird flourish at the back, haha! It was lovely, still a bit warm, bready with veins of cinnamon running through it. We did find it a bit dry to eat but soon solved that by drizzling honey on top which made for a delicious pastry. I had it again cold for breakfast the next day and it was even more cinnamony, yum.
Ingredients:
- 3 cups flour
- 1 tablespoon yeast
- 1/2 cup warm milk
- 1 tablespoon sugar
- 1 egg
- 2 tablespoons butter
- A pinch of salt
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 2 teaspoons cinnamon
- Icing sugar for decoration
Add the 1 tablespoon of milk and yeast to the warm milk. Stir well and leave for 10 minutes.
Now add the egg and milk mixture to the bowl. Mix using your hook attachment for 5 minutes.
It should have formed a good dough. Remove from the mixer and knead by hand for a few minutes. Roll into a ball and cover with a clean cloth for about 30 minutes.
It should have doubled in size. Now we bake it for 30 minutes on 30 C
While it bakes you can melt down the butter and add the brown sugar and cinnamon to it.
Take the dough out of the oven and punch it down to get the volume out of it. It should be quite a firm dough now. Roll it out into a large oblong.
Brush the dough with the cinnamon paste.
Roll the dough towards you horizontally When you have a long tube cut it in half again horizontally. Now you need to weave the two halves together. No picture as my hands were very sticky! You can leave it as a long pastry or fold it around into a ring. That's what I attempted to do.
Leave it to rise again for about 30 minutes and then brush your kringle with more of the cinnamon paste and bake in an oven at 180 C for 20-25 minutes. Dust with icing sugar before serving.
I was really pleased with how my Kringle turned out. It wasn't a perfect ring shape but it's a nice knot shape with a weird flourish at the back, haha! It was lovely, still a bit warm, bready with veins of cinnamon running through it. We did find it a bit dry to eat but soon solved that by drizzling honey on top which made for a delicious pastry. I had it again cold for breakfast the next day and it was even more cinnamony, yum.
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