Estonian Kringle – Cinnamon Braid Bread

Begin with preparing the yeast dough. In a medium bowl, stir fresh yeast with sugar until it liquefies. Stir in the lukewarm milk, then add the egg yolk and melted butter.

Next, in a large bowl, whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading until the dough pulls away from the edges of the bowl. Shape the dough into a ball. Sprinkle oil onto a clean bowl, place the dough inside, and cover with plastic wrap. Let it rest for about 1 hour at room temperature (in a warm space) until doubled in size. Placing the bowl near a warm oven hob can help the dough rise very well.

While the dough rises, prepare the cinnamon filling by whisking together the butter with sugar and cinnamon. Set aside.

Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.

How to shape the cinnamon braid bread

Once the dough has risen, on a floured surface, use a rolling pin to roll the dough into a rectangle of about 18×12 inches.

Spoon the cinnamon filling over the dough, spreading it evenly and 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.

Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top. Pinch the ends together and form a wreath. Transfer it to the prepared baking sheet and brush the wreath with the reserved cinnamon filling.

Bake for 20-25 minutes until golden brown. For the last 10 minutes, you can reduce the oven temperature to 350 F (180 C).

Serve it warm as is or with your favorite topping. It is gorgeous. 🙂