Authentic Estonian Kringel: A Step-By-Step Recipe Guide

Ingredients

  • 1 cup of milk
  • 50g fresh yeast
  • 1/2 cup of sugar
  • 1/2 teaspoon of salt
  • 2 eggs
  • 100g of melted butter
  • 4 1/2 cups of flour
  • 1 cup of raisins
  • 1/2 cup of chopped almonds
  • 1 tablespoon of cardamom
  • 1 egg (for egg wash)
  • 2 tablespoons of sugar (for topping)

Steps and instructions

  1. Heat the milk in a saucepan until it is warm but not boiling.
  2. In a large bowl, dissolve the yeast in the warm milk.
  3. Add sugar, salt, eggs, melted butter to the yeast mixture. Mix well.
  4. Sift the flour into the bowl gradually, stirring constantly until the dough starts to come together.
  5. Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
  6. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
  7. Once the dough has risen, punch it down and turn it out onto a floured surface.
  8. Roll the dough out into a large rectangle, about 1/2 inch thick.
  9. Sprinkle the dough with raisins, chopped almonds, and cardamom.
  10. Roll the dough up tightly, starting from one of the long sides.
  11. Form the dough into a ring and pinch the ends together to seal.
  12. Place the ring on a baking sheet lined with parchment paper.
  13. Let it rise for another 30 minutes.
  14. Preheat the oven to 200°C (392°F).
  15. Brush the dough with beaten egg and sprinkle with sugar.
  16. Bake for 25-30 minutes, or until the kringel is golden brown.
  17. Remove from the oven and let it cool before slicing and serving.

Tools for making

Recipe variations

  • Replace raisins with dried cranberries or chopped dried apricots
  • Add a teaspoon of cinnamon to the dough for a spiced flavor
  • Use whole wheat flour instead of all-purpose flour for a healthier option
  • Add a layer of almond paste or marzipan before rolling the dough
  • Replace butter with margarine or vegetable oil for a dairy-free version
  • Sprinkle the dough with pearl sugar or chopped pistachios for extra crunch
  • Add a drizzle of icing or glaze on top after baking
  • Make a savory version by omitting sugar and adding grated cheese, herbs, or spices to the filling
  • Try different fillings like Nutella, jam, or caramel
  • Experiment with different shapes such as braided kringel or individual kringel rolls

Recipe overview

Estonian Kringel is a delicious, traditional sweet bread that's perfect for a special breakfast or brunch. Enjoyed throughout Estonia, this braided bread is shaped into a pretzel or a ring and elegantly dusted with sugar. Its soft, fluffy texture combined with the sweet crunch of sugar, raisins, and almonds offers a heavenly taste. This recipe guide will walk you step-by-step through the process of making this delightful treat right in your kitchen. The process involves kneading a yeasted dough, letting it rise, and then filling it with a mixture of raisins, almonds, and cardamom before shaping it into a ring and baking it to golden perfection. The result is a fragrant, sweet bread that's sure to make any morning feel special. While it does take some time and patience, the process is straightforward, and the result is well worth the effort. Slice it up and serve warm for a breakfast that will transport you to the charming streets of Estonia. Enjoy!

Common questions

  1. Can I use active dry yeast instead of fresh yeast? Yes, you can substitute 20g of active dry yeast for 50g of fresh yeast. Dissolve the active dry yeast in warm milk before adding it to the recipe.
  2. Can I use salted butter instead of unsalted butter? Yes, you can use salted butter, but remember to reduce the amount of salt in the recipe to maintain the right balance of flavors.
  3. Can I omit the raisins and almonds? Yes, you can omit the raisins and almonds if you prefer a plain kringel. It will still be delicious!
  4. Can I freeze the kringel? Yes, you can freeze the kringel. Make sure to wrap it tightly in plastic wrap and place it in an airtight container before freezing. Thaw it at room temperature before serving.
  5. Can I make the dough ahead of time? Yes, you can make the dough ahead of time. After the dough has risen for the first time, punch it down, wrap it tightly in plastic wrap, and refrigerate overnight. The next day, let the dough come to room temperature before proceeding with the recipe.
  6. Can I use a stand mixer to knead the dough? Yes, you can use a stand mixer fitted with a dough hook to knead the dough. Mix on low speed until the dough comes together, then increase the speed to medium and knead for 5-7 minutes until smooth and elastic.

Serving dishes and utensils

Origin stories

Kringel, the heart-shaped sweet bread, has a rich history within the culinary culture of Estonia. It is a traditional treat often prepared for special occasions such as weddings and holidays. The art of making kringel was originally brought to Estonia by German bakers during the Middle Ages, and it has remained a beloved staple in the Estonian kitchen ever since. The distinctive twisted shape of kringel symbolizes luck and prosperity, while its sweet and rich flavor delights all who taste it. Today, it is often given as a gift to express goodwill and kinship, making each bite of kringel a testament to centuries of tradition and community.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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