KRINGLE - ESTONIAN CINNAMON BRAID BREAD
I had to make this recipe after seeing a photo of it on one of bread threads on this site, but originally came from another internet site. My first attempt isn't as pretty as the original but it sure taste great, is fairly simple and I'm sure it'll get prettier with practice. Prep time does not include rising
Provided by Bonnie G 2
Categories Yeast Breads
Time 50m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl stir fresh yeast with sugar.
- Stir in the lukewarm milk and then add the egg yolk and melted butter.
- 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.
- While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
- Preheat the oven to 400 F (200 C).
- Line a baking sheet with parchment paper.
- On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches.
- 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 length-wise 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 (this is what makes this bread effect).
- Pinch the ends together and form a wreath.
- Transfer it to the prepared baking sheet.
- Brush the wreath with the left cinnamon filling.
- Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).
- Serve it warm as it is or with your favorite topping.
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- In a mixer, with a dough hook attachment, add the warm milk and yeast. Mix until blended. Add the sugar and mix about a minute. Slowly mix in 1 cup of the flour until combined. Mix in the egg. Add the rest of the flour, butter and salt.
- Mix together on medium-low speed stopping the machine to scrape down the sides of the bowl. Stop the machine to scrape the sides of the bowl and incorporate the flour. Mix on low speed until dough is incorporated. Be sure to give your mixer a break and as you don’t want to burn it out. Add extra flour if needed 1 tablespoon at a time. The dough will be a little sticky but also firm.
- Take dough out of mixer bowl and knead a minute or two with a little bit of flour on a clean counter form dough into a ball. Coat a bowl with a light film of canola oil.
- Place the dough into the oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil).
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