The Blogger NetworkAdvertise with us Report this ad

Estonian Kringle - Cinnamon Braid Bread

Estonian Kringle - Cinnamon Braid Bread

Watch the video for this recipe:

I saw this Estonian kringle about an year ago and as I like bread challenges I knew the time will come to give this beauty a try. 

 
It's an easy recipe, with common ingredients yet soo delicious and soo tempting. The smell in the house while baking is divine. Hardly could someone resist this rich and buttery, mouth-watering cinnamon wreath. The interior is soo soft with crusty top, makes it perfect for breakfast or even for holiday season. 
 
You can change the filling, use cocoa powder, or only grounded walnuts or almonds, grounded poppy seeds may work as well, but always make the filling with butter. The butter between layers of dough will make a soft interior to this bread. 
 
You definitely have to give this a try, it's all worth it.
 
Related Recipes:
 
 
Recipe adapted after Justlovecookin
Prep time clock
Cook time clock
Total time clock
  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 3/4 cup lukewarm milk
  • 1 tbsp sugar
  • 15 g fresh yeast (1 envelope active dry yeast)
  • 1/8 cup (30 g) melted butter
  • 1 egg yolk
  • Filling
  • 1/4 cup (50 g) softened butter
  • 4 or 5 tbsp sugar
  • 3 tsp cinnamon
  • 3 tsp grounded almonds, optional
Directions
  1. In a medium bowl stir fresh yeast with sugar until it liquefies. Stir in  the lukewarm milk and then add the egg yolk and melted butter.
  2. In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size. I usually put the bowl near my oven hob so the warmth get to it. It helps the dough rise very well.
  3. While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
  4. Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
  5. On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches. (I've made it smaller but it would have been better to make it of 18 inch).
  6. Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. Sprinkle the almonds over the cinnamon filling. Roll up the dough and using a sharp knife, cut the log in half lengthwise leaving one edge uncut for about 1/2 inch.
  7. Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect).Pinch the ends together and form a wreath.
  8. Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.
  9. Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).
  10. Serve it warm as it is or with your favorite topping. It is gorgeous.:)
Estonian Kringle - Cinnamon Braid Bread-1
Estonian Kringle - Cinnamon Braid Bread-2
Estonian Kringle - Cinnamon Braid Bread-3
Nutrition facts All kringle - Calories:1,586, Fat:31.1 g, Saturated Fat:16.8g, Unsaturated Fat:0.0 g, Carbohydrates:289.5g, Sugar:64.0 g, Fiber:14.4g, Protein:38.0 g, Cholesterol:271 mg, Calories from Fat 280, Sodium 1348 mg,Vitamin A 19%, Vitamin C 1%, Calcium 15%, Iron 92%,Nutrition Grade B+, Daily Percent Values are based on a 2000 calorie diet
On February 14, 2013 at 08:10 am, Husband said...
My taste buds are in erection!
On February 14, 2013 at 09:05 am, Ana Maria Ciolacu - Just Love Cookin said...
Supeeeeerr ! Ce frumos ti-a iesit !! <3 Ma bucur ca ti-a placut si tie. :) Pups.
On February 14, 2013 at 10:43 am, Kayle (The Cooking Actress) said...
This is not only gorgeous but looks just as delicious!!!
On February 14, 2013 at 01:22 pm, Rosa said...
A beautiful braid! Extremely tempting. Cheers, Rosa
On February 14, 2013 at 05:31 pm, Michelle @amourbeurre said...
YUM!
On February 15, 2013 at 06:03 am, Gourmantine said...
Now that is a perfect braid for a good weekend breakfast :)
Re:

Thank you, it is delicious indeed, last time I did it I doubled the recipe:) to make sure we all have enough :P

On February 15, 2013 at 07:51 am, sally @ sallys baking addiction said...
This braided bread is just GORGEOUS! I've been wanting to make a bread like this for a few months now. We always have a bread like this around Thanksgiving time. :)
On February 15, 2013 at 06:07 pm, JulieD said...
wow this looks gorgeous!! I love braided bread and this kicks it up like 20 notches!
On February 16, 2013 at 10:49 am, pia said...
Thank you for superb ingredient. Freezing lasted therefore attained fabulous: -) Excellent blog page utilizing treat excellent recipes ourselves if you're involved. I have a blog with cake recipes myself if you are interested. You can find it at http://recipes-for-food.com/
On February 17, 2013 at 08:01 am, safa said...
Amazing recipes....
Re:

Thank you for your comments, I just wanted to leave a comment to your chapatti recipe but didn't find the post comment option:) 

On February 17, 2013 at 05:10 pm, Roxana | Roxana's Home Baking said...
A beautiful wreath. I love cinnamon bread but don't think I'll have the patience to make it as beautiful as yours, too pretty to eat!
On February 18, 2013 at 01:58 pm, cakewhiz said...
i love making my own breads and when they look as pretty as yours all braided into a wreath, i want to make them even more! i can already imagine how much i am gonna love this bread with my cup of latte....mmmmmmmmm!
On February 21, 2013 at 11:10 pm, Nami | Just One Cookbook said...
Simply gorgeous!! I didn't know how you twist the dough to make it so pretty. It was so fun to watch you prepare this bread!
On February 24, 2013 at 05:49 pm, MJ said...
This is so pretty and I love cinnamon rolls. Thanks for the inspiration :) I made something similar (not as pretty as yours though) but with ready made puff pastry. Nice crunch to it but it's still nice to have a soft bun. I'm rather impatient to make my own dough.
On February 26, 2013 at 08:26 pm, Liz said...
Made this earlier tonight. I had to double the cinnamon-sugar mix since I didn't have enough for the inside and outside, but the result was delicious! Soft in the middle, a nice crunch on the outside, and it's so darn pretty too.
On March 02, 2013 at 09:09 am, Liz said...
We'd love to have you join us on #Twelveloaves...if you bake another holiday bread in March, just add your link (make sure to mention TL in your post). And if you'd like to be a monthly contributor (no obligation to post every single month), then click on the TL logo to take you to Cake Duchess who organizes our themes. LOVE this bread!!! Lora said she hated to remove your beautiful bread!
On March 09, 2013 at 06:51 pm, stella said...
I was wondering...if you don't have the yeast available, can you still make it sans yeast?
Re:

I don't think you can make this recipe without yeast, they wouldn't grow and get too hard. If a recipe requires for yeast it means you can not use something else instead. 

On March 27, 2013 at 12:47 pm, Eliza said...
Looks gorgeous! I'm just curious if you have an estimate on how many a single recipe serves. Thanks!
Re:

Hmm. I would say 3 people,  it is good and it's hard to resist to only a slice:)

On December 05, 2013 at 08:49 pm, Hazel Pethig said...
I have to try this! It looks delicious.
Re:

It is delicious and easy to make. Once you make it you will want to keep doing it:) at least in my case it is like this:)

On December 12, 2013 at 12:30 pm, Susan said...
WOW! I've been looking for a recipe that features Cinnamon & this is it! Great tutorial on braiding & shaping. Just lovely.
On December 18, 2013 at 10:01 pm, Charlotte said...
These look delicious. Could we freeze them (cooked / uncooked)? thank you
Re:

I am sure this can be freezed cooked or uncooked. Didn't try yet but I read that others did and worked fine. Let me know if you try. 

Re:

I would rather freeze them cooked:) 

 

Re:

Just wanted to let you know I have frozen it cooked and turned to be great when we served it, as if it was baked the same day.

On February 16, 2014 at 09:57 pm, Alyssha said...
This is a great recipe!!!! I loved every bit of making it :) I can't wait to make it for my Estonian in-laws who are visiting from Tartu in Estonia. My mother in-law Katerina, usually makes it in a more traditional way, but this is a nice, simple version, which tastes amazing!!!! My hubby loved every bit of it. Thanks home cooking adventure. Can't wait to make more of your recipes :)
Re:

I am so glad you loved this. It's one of my favorite recipes too. Hope you will try some other recipes, let me know if you do. Some new ones are waiting to be posted, so stay around:) Have a nice day.

On March 11, 2014 at 02:29 pm, Gail said...
Hi! Question: I have never proofed yeast in this fashion of mixing it with butter and egg yolk. I have always used warm water and a bit of sugar, waited for it to proof and then added to my flour mixture. Your opinion. Plus, I use dry yeast, not what you have written in your recipe. Thanks.
Re:

You can actually dissolve the dry yeast  in  some warm milk and sugar, wait a little, and only after it dissolved well add the rest of the milk, melted butter and egg yolk. It should work just fine. Let me know if you try this.. we really love this recipe. 

On March 21, 2014 at 01:29 pm, Yvonne (Bread Fun) said...
Great website Home Cooking Adventure. This how I feel about baking a great adventure. I never know how my recipe will turn out. I am getting better each day with my baking. I am learn so much. I like your cinnamon braid bread it looks mouth watering and irresistible. Nothing in the world taste better to me than a tall glass of cold milk to go with it. A pair made in heaven. "Delicious"
Re:

Thank you Yvonne for your nice words. I really love baking, so if any questions don't hesitate to ask me. Let me know if you try any of my recipes. Have a nice day :) 

On October 12, 2014 at 09:54 am, Hanaa said...
Absolutely gorgeous. Thank you so much for the video tutorial and the step-by-step pictures. It was very helpful!
On October 12, 2014 at 11:21 am, Hanaa said...
I just posted my blog post and referenced this blog post of yours for the awesome tutorial and step-by-step pictures :o) Thank you!! http://hanaaskitchen.blogspot.com/2014/10/abc-cinnamon-apple-twist-bread.html
On October 30, 2014 at 01:50 pm, Timi said...
It looks fantastic! Yummy!!!
On December 17, 2014 at 08:14 pm, Kiersten said...
I love this bread so much!!! I have made this since I was 12 I wish I would have done this a lot earlier I have made this bread about 5 or 6 times already and everyone that try's it is so happy and wants to know every thing about it!!! Can you make more recipes like this with the cinnamon because my family loves it... Also thanks for the recipe because I'm making it for Christmas in about a week or so.
Re:

So glad to hear that Kiersten - I was thinking to make it for Christmas as well :)  I will try adding more recipes with cinnamon.. have you seen the cinnamon rolls I've already posted? http://www.homecookingadventure.com/recipes/homemade-cinnamon-rolls  Also you might like these recipes as well: 

http://www.homecookingadventure.com/recipes/rice-pudding

http://www.homecookingadventure.com/recipes/cinnamon-rolls

http://www.homecookingadventure.com/recipes/apple-upside-down-cake

Hop to hear from you soon :)

Post a comment

1 + 4 =
Home | About | Recipes | Contact
© Copyright 2014 Home Cooking Adventure